Black Bean and Sweet Potato Enchiladas
These Black Bean and Sweet Potato Enchiladas are a hearty, flavor-packed vegetarian dinner that even meat lovers will crave.
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup diced red onion
- 1 cup corn kernels (fresh or frozen)
- 2 cups red enchilada sauce, divided
- 8 small flour or corn tortillas
- 1½ cups shredded Mexican-blend cheese (or Monterey Jack)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender.
- In a large bowl, combine roasted sweet potatoes, black beans, red onion, and corn. Mix gently.
- Reduce oven temperature to 375°F (190°C). Spread ½ cup enchilada sauce in the bottom of a 9x13-inch baking dish.
- Fill each tortilla with about ½ cup of filling. Roll tightly and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Garnish with cilantro and serve with lime wedges.
Notes
- To make vegan, use dairy-free cheese or omit cheese entirely.
- Add sautéed spinach or bell peppers for extra vegetables.
These Black Bean and Sweet Potato Enchiladas are a hearty, flavor-packed vegetarian dinner that even meat lovers will crave. Roasted sweet potatoes bring natural sweetness and a caramelized depth, while black beans add protein and a creamy texture. Warm spices like cumin, chili powder, and smoked paprika create a smoky, slightly spicy filling that pairs beautifully with tangy enchilada sauce. Wrapped in soft tortillas and baked until bubbly with melted cheese, this dish is comforting yet wholesome.
Fresh cilantro and a squeeze of lime brighten every bite. Perfect for weeknight dinners, meal prep, or casual entertaining, these enchiladas can easily be made vegan or gluten-free with simple swaps. They reheat wonderfully, making leftovers just as delicious the next day. Serve with avocado slices, sour cream, or a crisp green salad for a complete, satisfying meal the whole family will love.
