Sweet Potato and Black Bean Enchiladas
⏱️ Prep Time: 25 minutes • 🍳 Cook Time: 50 minutes
A perfect balance of sweetness from roasted sweet potatoes and earthiness from black beans, all wrapped in a warm tortilla and smothered in a zesty enchilada sauce.
These Sweet Potato and Black Bean Enchiladas are a delightful combination of sweet and savory flavors with a touch of spiciness. Roasted sweet potatoes and black beans provide a hearty and nutritious filling, while the enchilada sauce infuses every bite with a tangy and smoky kick. Topped with melted cheese and fresh cilantro, these enchiladas will become a new family favorite.
Ingredients
🍽️ Servings: 4 • 🔥 Calories/Serving: 350
2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 cup diced bell peppers (any color)
1/2 cup diced red onion
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
8-10 whole wheat tortillas
1 cup enchilada sauce (store-bought or homemade)
1 cup shredded cheddar or Mexican cheese blend (🌱omit or use vegan cheese vegan option)
Fresh cilantro, for garnish
Lime wedges, for serving
Steps
Step 1
Preheat your oven to 400°F (200°C).
Step 2
lace the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast the sweet potatoes in the preheated oven for 20-25 minutes until tender and slightly caramelized.
Step 3
In a large skillet, sauté the minced garlic, diced bell peppers, and diced red onion over medium heat until the vegetables are softened.
Step 4
Add the drained black beans, roasted sweet potatoes, chili powder, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir everything together, allowing the flavors to meld for a few minutes. Adjust the seasoning to your taste.
Step 5
Warm the whole wheat tortillas in the microwave or on a dry skillet to make them more pliable.
Step 6
Pour about 1/4 cup of enchilada sauce into the bottom of a baking dish.
Step 7
Fill each tortilla with the sweet potato and black bean filling, roll it up, and place it seam-side down in the baking dish. Repeat the process until all the tortillas are filled and arranged in the dish.
Step 8
Pour the remaining enchilada sauce over the filled tortillas, making sure to cover them completely.
Step 9
Sprinkle the shredded cheese on top of the enchiladas, and cover the baking dish with foil.
Step 10
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
Step 11
Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
Step 12
Garnish with fresh cilantro and serve with lime wedges on the side.
Make it your own!
For a vegan version, use a plant-based cheese alternative or skip the cheese altogether and add a dollop of guacamole or cashew cream on top.
Add a layer of sautéed spinach or kale to each tortilla for an extra boost of greens.
Increase the heat by incorporating diced jalapeños or a dash of hot sauce into the filling.
