Black Bean Sweet Potato Enchiladas
Black Bean Sweet Potato Enchiladas are a delicious, nutritious, and satisfying meal that combines the richness of roasted sweet potatoes with the heartiness of black beans.Wrapped in corn tortillas and smothered in flavorful enchilada sauce, these enchiladas are perfect for a vegan-friendly dinner, meal prep, or simply enjoying a comforting dish.With a balance of savory and sweet flavors, topped with creamy avocado and fresh cilantro, every bite is bursting with freshness and depth.
Equipment
- Baking Dish (9x13 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.