These Sweet Potato Black Bean Enchiladas are a hearty and delicious treat! Filled with creamy sweet potatoes and protein-packed black beans, they’re perfect for a cozy meal.
Honestly, who can say no to gooey cheese on top? I love serving them with some fresh avocado slices for that extra yum factor—so good, you’ll want to share, or not! 😋
Key Ingredients & Substitutions
Sweet Potatoes: These add sweetness and a creamy texture. If you’re short on sweet potatoes, you can swap them for butternut squash or pumpkin, which work well too.
Black Beans: They’re not only tasty but full of protein. If you’re avoiding beans, you could use quinoa or lentils instead for a different flavor and texture.
Tortillas: Corn tortillas give a classic taste, but flour tortillas make for a softer bite. If gluten-free, opt for gluten-free tortillas available in most stores.
Cheese: A Mexican blend cheese is great, but feel free to use whatever cheese you have on hand. Feta or goat cheese can add a nice tangy twist if you want to try something different.
What’s the Best Way to Roast Sweet Potatoes?
Roasting sweet potatoes perfectly is key to getting that great flavor. First, cutting them into even-sized pieces helps them cook at the same rate. Here’s a simple way to do it:
- Preheat your oven to 400°F (200°C).
- Dice the sweet potatoes and toss them with olive oil, salt, and pepper. This ensures they’re seasoned well.
- Spread them out on a baking sheet to allow for even roasting; overcrowding can lead to steaming instead.
- Roast for about 20-25 minutes, flipping halfway through until they’re tender and slightly browned.
This method brings out their natural sweetness wonderfully! Enjoy crafting your enchiladas! 🌟
Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
For Assembling:
- 8-10 corn or flour tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or similar)
For the Garnish:
- Fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1 small tomato, diced
- 1 avocado, sliced
- Sour cream or Mexican crema, for serving
- Lime wedges, for serving
Time Needed:
This recipe will take about 15 minutes for preparation and around 25-30 minutes for cooking. Total estimated time is about 45-60 minutes. You’ll spend some time roasting the sweet potatoes and preparing the filling, before assembling and baking the enchiladas to golden perfection!
Step-by-Step Instructions:
1. Cook the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in a bowl with the olive oil, salt, and pepper until they’re well coated. Spread them evenly on a baking sheet and roast them for 20-25 minutes, turning them halfway through so they brown evenly. They’re ready when they’re tender. If you prefer, you can also steam or boil them until soft.
2. Prepare the Filling:
While the sweet potatoes are roasting, grab a skillet and heat another tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Then mix in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper if you like a little heat. Cook for an additional minute until everything is fragrant.
3. Combine Filling Ingredients:
In a large bowl, mash the roasted sweet potatoes with a fork, leaving some chunks for texture. Stir in the onion and spice mixture you just made, and then add in the black beans. Don’t forget to taste it and add more salt and pepper if needed!
4. Prepare the Enchiladas:
Now, reduce your oven temperature to 375°F (190°C). Use a bit of oil or cooking spray to lightly grease a 9×13-inch baking dish. Pour about 1/2 cup of enchilada sauce on the bottom of the dish to keep the enchiladas from sticking.
5. Fill the Tortillas:
Time to fill those tortillas! Warm them up to make them pliable; you can pop them in the microwave wrapped in a damp towel for 20-30 seconds or briefly heat them in a skillet. Take about 1/4 cup of the sweet potato and black bean filling and scoop it into each tortilla, rolling them up tightly and placing them seam side down in the baking dish.
6. Assemble:
Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top, making sure to cover all the tortillas. Then sprinkle a generous amount of shredded cheese on top. Yum!
7. Bake:
Put the dish in the oven and bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
8. Garnish and Serve:
After baking, take the enchiladas out of the oven. Sprinkle with chopped cilantro, diced red onion, and tomato. Serve it up with slices of avocado, a dollop of sour cream or crema, and lime wedges for that extra zing.
Enjoy your vibrant, flavorful Sweet Potato Black Bean Enchiladas! They’re not just pretty; they’re full of goodness and deliciousness! 🌟
Can I Use Other Types of Beans?
Absolutely! While black beans are a great choice for this recipe, you can also use pinto beans, cannellini beans, or even chickpeas for a different flavor and texture. Just ensure they’re drained and rinsed before adding them to your filling.
What If I Don’t Have Enchilada Sauce?
No problem! You can make a quick homemade enchilada sauce using tomato sauce, broth, cumin, and chili powder. Alternatively, you can use salsa or even a store-bought marinara sauce in a pinch. Just adjust the seasoning according to your taste!
Can I Make These Enchiladas Vegan?
Yes, you can easily make this recipe vegan by omitting the cheese or substituting it with a vegan cheese alternative. Additionally, use a dairy-free sour cream for serving. These adjustments will keep your enchiladas delicious and plant-based!
How Do I Reheat Leftovers?
To reheat leftovers, simply place them in a microwave-safe dish and warm them in the microwave, covered, for about 2-3 minutes. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Adding a splash of enchilada sauce can help keep them moist!
