Black Bean Sweet Potato Enchiladas are the perfect blend of hearty, nutritious, and delicious ingredients.
Packed with flavor, these enchiladas combine the sweetness of roasted sweet potatoes and the savory goodness of black beans, all wrapped in soft corn tortillas and drenched in rich enchilada sauce.
Whether you’re looking for a vegan-friendly meal or simply craving a healthy twist on a Mexican classic, this dish will satisfy your taste buds while fueling your body with essential nutrients.
Perfect for a weeknight dinner or meal prep, these enchiladas are incredibly versatile, customizable, and easy to make.
They’re a fantastic way to get in your vegetables, and the addition of fresh toppings like avocado and cilantro brings a burst of freshness that makes every bite even more enjoyable.
Plus, they can be easily modified to suit various dietary preferences, making them an ideal choice for families and friends with different tastes.
Ingredients
To make these flavorful Black Bean Sweet Potato Enchiladas, you’ll need a selection of simple, wholesome ingredients. Here’s what you’ll need to gather:
Main Ingredients
- Sweet Potatoes (peeled and cubed): These provide a rich, naturally sweet flavor that pairs beautifully with the savory elements of the dish.
- Black Beans (canned or cooked): High in protein and fiber, black beans add a hearty and nutritious element to the enchiladas.
- Corn Tortillas: Soft corn tortillas form the base of the enchiladas, perfectly holding the filling and sauce.
- Enchilada Sauce: Choose your favorite store-bought version, or make your own for an extra special touch.
- Red Onion: Adds a bit of sweetness and crunch when sautéed, helping balance the flavors of the dish.
- Garlic: Essential for building depth and enhancing the savory flavors of the enchilada filling.
- Avocado: Sliced avocado adds a creamy texture and fresh flavor, making the enchiladas even more delicious.
- Fresh Cilantro: A garnish of fresh cilantro brightens the dish with its aromatic and herbaceous notes.
- Lime: Lime wedges provide a zesty squeeze that perfectly complements the flavors.
Optional Ingredients for Extra Flavor
- Jalapeños or Other Peppers: If you like a bit of heat, jalapeños or any other pepper of your choice can be added for extra spice.
- Vegan Cheese or Cheese of Choice: If you’re not vegan, a sprinkle of cheese on top before baking adds a delicious melty layer. Vegan cheese works too.
- Sour Cream or Dairy-Free Alternatives: For a creamy contrast, add a dollop of sour cream or dairy-free alternatives.
- Fresh Tomatoes or Pico de Gallo: Fresh, tangy toppings like tomatoes or pico de gallo can be added to give the dish extra freshness.
Equipment Needed
For this recipe, you’ll need some basic kitchen tools and equipment to get everything prepared and baked perfectly:
- Baking Dish: A medium-sized baking dish (about 9×13 inches) will hold your enchiladas and help bake them evenly.
- Skillet or Pan for Sautéing: A large skillet will be essential for sautéing the onions, garlic, and any other ingredients like peppers before assembling the enchiladas.
- Knife and Cutting Board: To chop the sweet potatoes, onion, garlic, and any other vegetables.
- Spoon for Mixing: A spoon or spatula will help mix the sweet potatoes, black beans, and seasonings together for the filling.
- Aluminum Foil (optional): Covering the baking dish with foil while baking ensures the enchiladas stay moist and the flavors meld together.
These tools will help you create the perfect enchiladas without any hassle, making the process smooth and enjoyable.
Step-by-Step Instructions
Now that you have all your ingredients ready, let’s walk through the simple steps to make these flavorful Black Bean Sweet Potato Enchiladas.
Step 1: Prepare the Sweet Potatoes
Start by peeling and cubing the sweet potatoes into bite-sized pieces. You can roast them, boil them, or sauté them based on your preference. To roast them, toss the cubes in a little olive oil, salt, and pepper, then spread them out on a baking sheet. Roast them at 400°F (200°C) for about 20–25 minutes until they are tender and slightly caramelized. If you’re boiling, cook them in water for about 10-12 minutes until fork-tender. Once cooked, set them aside.
Step 2: Sauté the Onions and Garlic
While the sweet potatoes are cooking, heat a bit of oil in a large skillet over medium heat. Add the diced red onion and sauté for about 5 minutes, until softened and slightly translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning. This step builds the base flavor of your enchiladas.
Step 3: Combine the Black Beans and Sweet Potatoes
Once the sweet potatoes are ready, add them to the skillet with the sautéed onions and garlic. Stir in the black beans, and add any seasonings you like—such as cumin, chili powder, and salt. Mix everything together and let it cook for 3–5 minutes to allow the flavors to meld.
Step 4: Assemble the Enchiladas
Take your corn tortillas and lightly warm them in a dry skillet or microwave to make them more pliable. Place a generous scoop of the sweet potato-black bean mixture into each tortilla and roll them up tightly. Arrange the rolled tortillas in your baking dish, seam side down.
Step 5: Add the Enchilada Sauce and Bake
Once all the tortillas are in the dish, pour the enchilada sauce over the top, covering them evenly. If desired, sprinkle some cheese on top for a cheesy, melty finish. Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 20 minutes. Then, uncover and bake for an additional 5-10 minutes until the sauce is bubbly and slightly caramelized.
Step 6: Garnish and Serve
Once the enchiladas are done baking, remove them from the oven and let them sit for a few minutes to firm up. Top with fresh cilantro, sliced avocado, and a squeeze of lime juice for a burst of freshness. Serve immediately and enjoy!
Conclusion
These Black Bean Sweet Potato Enchiladas are the perfect blend of wholesome ingredients, bold flavors, and easy-to-make steps. Whether you’re serving them for a casual dinner or meal prepping for the week, this dish is sure to become a favorite. With the natural sweetness of the potatoes, the heartiness of the black beans, and the richness of the enchilada sauce, each bite is a delightful combination of textures and tastes.
The versatility of this dish also makes it easy to customize with your favorite toppings and spices. It’s an ideal meal for anyone seeking a satisfying, healthy, and plant-based option. So grab your ingredients, follow these simple steps, and enjoy a delicious, homemade meal that’s both nourishing and comforting!
Frequently Asked Questions (FAQs)
1. Can I make these Black Bean Sweet Potato Enchiladas ahead of time?
Yes! You can prepare the enchiladas in advance and store them in the refrigerator for up to 24 hours before baking. Simply assemble the dish, cover it tightly with plastic wrap or foil, and refrigerate. When you’re ready to bake, just follow the cooking instructions, adding a few extra minutes if needed.
2. Can I freeze these enchiladas?
Yes, you can freeze these enchiladas before or after baking. To freeze before baking, assemble the enchiladas, cover tightly with plastic wrap or foil, and freeze for up to 3 months. To bake, let them thaw in the refrigerator overnight, then follow the baking instructions. If freezing after baking, ensure they cool completely before wrapping and freezing.
3. Can I use a different type of bean in this recipe?
Definitely! While black beans are the star of this recipe, you can swap them for pinto beans, kidney beans, or even refried beans if you prefer. The flavors will change slightly, but the dish will still be delicious.
4. How can I make these enchiladas spicier?
If you like some heat, consider adding diced jalapeños to the filling or sprinkling some chili flakes over the top before baking. You can also choose a spicy enchilada sauce or add hot sauce as a topping after baking.
5. Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free corn tortillas. Be sure to check the ingredients on your enchilada sauce as well to make sure it doesn’t contain gluten.
Black Bean Sweet Potato Enchiladas
Equipment
- Baking Dish (9×13 inches) – 1
- Skillet or Pan for Sautéing – 1
- Knife and Cutting Board – 1
- Spoon for Mixing – 1
- Aluminum Foil (optional) – 1
Ingredients
- Sweet Potatoes – 2 medium peeled and cubed
- Black Beans – 1 can 15 oz or 1.5 cups cooked beans
- Corn Tortillas – 8 small tortillas
- Enchilada Sauce – 2 cups store-bought or homemade
- Red Onion – 1 small diced
- Garlic – 3 cloves minced
- Olive Oil – 1 tablespoon for sautéing
- Avocado – 1 sliced for garnish
- Fresh Cilantro – ¼ cup chopped for garnish
- Lime – 1 cut into wedges for serving
Optional Ingredients:
- Jalapeños – 1 sliced, for spice
- Vegan Cheese or Cheese of Choice – ½ cup shredded
- Sour Cream or Dairy-Free Alternatives – as desired for serving
- Pico de Gallo or Fresh Tomatoes – for topping
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss them in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes or until tender and lightly caramelized. Set aside.
- Sauté the Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 minutes, until softened. Add minced garlic and cook for an additional 1-2 minutes.
- Combine the Black Beans and Sweet Potatoes: Once the sweet potatoes are cooked, add them to the skillet with the sautéed onion and garlic. Stir in the black beans and season with cumin, chili powder, and salt. Let cook for 3-5 minutes to combine the flavors.
- Assemble the Enchiladas: Warm the corn tortillas in a dry skillet or microwave to make them pliable. Spoon the sweet potato-black bean mixture onto each tortilla and roll it up. Place the rolled tortillas seam side down in a baking dish.
- Add Enchilada Sauce and Bake: Pour the enchilada sauce over the tortillas, covering them completely. Optionally, sprinkle vegan cheese or cheese of your choice over the top. Cover with aluminum foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake for an additional 5-10 minutes until the sauce is bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro, sliced avocado, and a squeeze of lime juice. Serve immediately.
Notes
- Make-Ahead Tips: You can prepare these enchiladas up to 24 hours in advance and store them in the refrigerator. When ready to bake, simply follow the baking instructions, adding a few extra minutes if needed.
- Freezing Option: To freeze, assemble the enchiladas and store them in an airtight container or wrap tightly in foil. They can be stored in the freezer for up to 3 months. Bake from frozen, adding about 15 minutes to the baking time.
- Customize Your Filling: Feel free to swap out the black beans for pinto beans, kidney beans, or refried beans if desired. You can also add additional veggies like bell peppers or spinach to enhance the filling.
- Spice Level: For a spicier version, you can add diced jalapeños or use a spicy enchilada sauce.
- Serving Suggestions: These enchiladas pair wonderfully with a side of Mexican rice, guacamole, or a simple green salad.
