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Enchiladas are a beloved staple of Mexican cuisine, offering a warm, comforting wrap filled with a myriad of flavors. Among the myriad of variations, Sweet Potato & Black Bean Enchiladas stand out as a delightful and nutritious option. This dish combines the earthy sweetness of roasted sweet potatoes with the hearty richness of black beans, all enveloped in soft tortillas and topped with savory enchilada sauce. Whether you’re a long-time vegetarian or a meat-lover looking to explore plant-based meals, this recipe caters to all palates and preferences.

Sweet Potato Black Bean Enchiladas

Discover the delicious taste of Sweet Potato & Black Bean Enchiladas, a satisfying plant-based dish perfect for any occasion. This recipe highlights the natural sweetness of roasted sweet potatoes paired with hearty black beans, all wrapped in warm corn tortillas and topped with savory enchilada sauce. Packed with essential nutrients, these enchiladas are not only flavorful but also a celebration of wholesome ingredients. Enjoy this easy and nutritious option for a comforting meal that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

8-10 corn tortillas

2 cups red enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or a plant-based alternative)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Sweet Potatoes: In a medium pot, bring salted water to a boil. Add the diced sweet potatoes and cook for about 8-10 minutes, or until tender. Drain and set aside.

      Sauté the Veggies: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

        Mix the Filling: In the same skillet, add the cooked sweet potatoes, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine and heat through for about 5 minutes. Remove from heat.

          Prepare the Tortillas: In a separate pan, lightly warm the corn tortillas over medium heat for about 30 seconds on each side, just until they are pliable.

            Fill the Tortillas: Spoon about 1/3 cup of the sweet potato and black bean mixture into each tortilla. Roll them up tightly and place seam-side down in a greased 9x13 inch baking dish.

              Add the Sauce and Cheese: Pour the enchilada sauce evenly over the filled tortillas, ensuring they are well covered. Sprinkle the shredded cheese over the top.

                Bake in the Oven: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                  Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings