These Sweet Potato Black Bean Enchiladas are a tasty twist on a classic! They are packed with creamy sweet potatoes and hearty black beans, all wrapped in soft tortillas and drenched in delicious sauce.
I love how colorful and filling these enchiladas are. It’s like a party on the plate! Plus, they are great for meal prep—perfect for busy weeks. Yum, I can’t resist a good enchilada night! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creamy texture. If you don’t have sweet potatoes, you can use butternut squash or regular potatoes as a substitute, though the flavor will change slightly.
Black Beans: They provide protein and fiber. If you’re looking to switch it up, you can use pinto beans, chickpeas, or lentils instead. Just make sure they’re cooked and ready to go!
Tortillas: Flour tortillas are soft and pliable, making them easy to roll. If you’re gluten-free, opt for corn tortillas. They might be a bit trickier to roll but still delicious!
Cheese: I love using a mix of cheddar and Mexican blend for flavor and meltiness. If you prefer non-dairy options, try vegan cheese or simply skip it for a lighter version.
How Do I Make Sure My Tortillas Don’t Break When Rolling?
To prevent your tortillas from tearing, warming them slightly is essential. It makes them more pliable and easy to handle. You can microwave them for about 20 seconds or warm them in a dry skillet for a few seconds on each side. Both methods work great!
- Make sure to keep the tortillas covered with a clean kitchen towel to stay warm while you fill them.
- If you’re using corn tortillas, consider lightly frying them in a bit of oil for a few seconds on each side. This softens them and adds a nice flavor.
How Do I Ensure My Enchiladas Are Flavorful and Not Dry?
For juicy enchiladas, make sure to use enough sauce. Spread some on the bottom of the baking dish and pour the rest over the top. You can also mix a little sauce into the filling for added moisture. It keeps everything nice and flavorful!
- Always check the sauce’s seasoning. Adding a pinch of salt or a splash of lime juice can brighten everything up.
- Cover the dish with foil while baking for the first 15 minutes to steam the enchiladas, then remove it to let the cheese brown.
Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 2 medium sweet potatoes (about 2 cups diced)
- 1 tablespoon olive oil
- 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
- 1 (15 oz) can black beans, drained and rinsed
- 8-10 flour or corn tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
For Toppings:
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Optional: lime wedges for serving
Time Needed:
This delicious dish will take about 15 minutes of prep time and approximately 25 minutes of cooking. You’ll have a total cooking time of around 40 minutes before you can dig in! Perfect for a cozy dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when your enchiladas are ready to go in!
2. Cook the Sweet Potatoes:
Peel and dice the sweet potatoes into small cubes. In a large skillet, heat the olive oil over medium heat. Toss in the diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes until they start to soften and turn golden brown.
3. Add Onions and Garlic:
Next, add the finely chopped onion and minced garlic to the skillet. Cook everything together for another 3-4 minutes until the onions look translucent and everything smells delicious!
4. Mix in the Spices:
Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together so that the sweet potatoes are well-coated with the spices.
5. Incorporate Black Beans:
Add in the drained and rinsed black beans. Stir gently and cook for just a couple of minutes until the beans are warmed through. Then, take the mixture off the heat.
6. Prepare the Baking Dish:
Spread about 1/2 cup of the enchilada sauce evenly on the bottom of a 9×13 inch baking dish to prevent the enchiladas from sticking.
7. Warm the Tortillas:
Warm your tortillas slightly to make them easier to roll. You can do this by microwaving them for about 20 seconds or heating them up in a dry skillet for a few seconds on each side.
8. Assemble the Enchiladas:
Take about 1/4 cup of the sweet potato and black bean filling and spoon it onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
9. Add the Sauce:
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-coated.
10. Sprinkle with Cheese:
Top everything off with the shredded cheese for that melty finish. Yum!
11. Bake the Enchiladas:
Put the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
12. Garnish and Serve:
Once they’re ready, take the enchiladas out of the oven and let them cool slightly. Garnish with diced avocado and chopped fresh cilantro. Serve with lime wedges for a nice zesty kick.
Enjoy your hearty and flavorful Sweet Potato Black Bean Enchiladas! They’re sure to be a hit!
Can I Use Other Beans Besides Black Beans?
Absolutely! You can swap black beans for pinto beans, chickpeas, or even lentils. Just make sure they are cooked before adding them to the filling.
Can I Make These Enchiladas Vegan?
Yes! Simply omit the shredded cheese or use a dairy-free cheese alternative. Ensure your enchilada sauce is also vegan-friendly.
How Should I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Freeze These Enchiladas?
Yes! You can freeze the unbaked enchiladas after assembly. Just cover them tightly with foil and place them in the freezer. When you’re ready to cook, bake them directly from frozen, adding an extra 10-15 minutes to the cooking time.
