These Sweet Potato Black Bean Enchiladas are a tasty and colorful dish that everyone will love. The sweet potatoes are creamy, and the black beans add a nice texture!
Wrapping them up in tortillas feels fun, like a little present. I like to top mine with a sprinkle of cheese and some fresh avocado for extra yumminess!
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of your enchiladas. Their natural sweetness balances perfectly with the spices. If you’re looking for a shortcut, canned sweet potatoes work too, but fresh gives the best texture.
Black Beans: Canned black beans save time and are super convenient. If you prefer, you can use pinto beans or even kidney beans as alternatives. They all bring a hearty touch to the dish!
Spices: Cumin and chili powder add warmth and depth. You could swap these for taco seasoning in a pinch. If you’re up for it, fresh spices are more fragrant than old ones, so check your pantry!
Tortillas: Corn tortillas are traditional and gluten-free. However, flour tortillas can be used for a softer bite. If gluten-free is a must, check labels to ensure they meet your needs.
Cheese: I love using a mix of Monterey Jack and cheddar for creaminess. If you’re vegan, try dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy!
How Do You Make Sure the Tortillas Roll Up Easily?
Warming the tortillas makes rolling a breeze. You can microwave them for about 30 seconds or heat them on a skillet for just a minute per side. This softens them up, making them more pliable and preventing any ripping when you fill and roll.
- Wrap a few at a time in a damp paper towel and microwave. This keeps them warm and prevents drying out.
- Keep them covered while you prepare other ingredients to maintain their warmth and flexibility.
How to Make Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes (about 1 1/2 cups), peeled and 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-ounce) can black beans, drained and rinsed
For Assembly:
- 8-10 corn or flour tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
- Fresh cilantro, chopped, for garnish
- Guacamole or sliced avocado, for serving
- Optional: sour cream or Mexican crema for serving
Time Needed:
This recipe takes about 15 minutes to prepare and around 25 minutes to bake, for a total of about 40 minutes from start to finish. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is warming up, bring a pot of water to boil. Once boiling, add your diced sweet potatoes and cook for about 10 minutes, or until they’re tender but not mushy. Drain them well, then set aside for later.
2. Sauté the Veggies:
In a skillet, heat up the olive oil over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes, until it becomes translucent. Next, stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook everything for another minute to let those delicious flavors blend together.
3. Mix in Sweet Potatoes and Black Beans:
Now it’s time to add the cooked sweet potatoes and drained black beans to your skillet. Use the back of a spoon to mash the mixture together slightly, but be sure to leave some chunks for texture. Taste the mixture and adjust the seasoning if needed, then remove it from the heat.
4. Assemble the Enchiladas:
Spread 1/2 cup of the enchilada sauce across the bottom of a large baking dish to prevent sticking. Next, warm the tortillas slightly in the microwave or on the stove to make them easy to roll. Spoon around 1/4 cup of the sweet potato and black bean mixture onto each tortilla, roll it up tightly, and place it seam side down in the baking dish.
5. Top and Bake:
Pour the remaining enchilada sauce evenly over the filled tortillas, making sure they’re all well-coated. Now sprinkle the shredded cheese on top, covering the sauce. Pop the baking dish into the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Once done, carefully remove the enchiladas from the oven. Garnish them generously with fresh chopped cilantro. Serve warm with delightful dollops of guacamole or slices of fresh avocado, and a side of sour cream or Mexican crema if you like!
Enjoy your comforting and delicious Sweet Potato Black Bean Enchiladas!
Can I Use Different Types of Beans?
Absolutely! While black beans are a great choice, you can easily substitute them with pinto beans, kidney beans, or even chickpeas for a different flavor and texture. Just make sure to rinse and drain any canned beans before using.
How Can I Make These Enchiladas Spicy?
If you love heat, consider adding diced jalapeños or fresh chili peppers to the filling. You can also spice up the enchilada sauce by adding some cayenne pepper or using a hot sauce that you enjoy. Adjust to your taste!
Can I Make These Enchiladas Vegan?
Yes! Simply omit the cheese or use a dairy-free cheese alternative. You can also serve these with avocado and a dairy-free sour cream to keep it creamy and delicious.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or oven until warmed through. You can add a splash of enchilada sauce to keep them moist while reheating!
