Sweet Potato Black Bean Enchiladas Recipe

Sweet Potato Black Bean Enchiladas are a fiesta for your taste buds! Imagine soft tortillas enveloping a creamy filling of sweet potatoes and hearty black beans topped with zesty sauce. This dish has all the warmth of a cozy hug from your favorite aunt.

These enchiladas bring back memories of family gatherings where laughter echoed through the kitchen. The aroma wafting from the oven is an invitation to dig in. Perfect for weeknight dinners or impressing guests at your next get-together, these beauties are sure to become a staple in your recipe collection.

I once made these Sweet Potato Black Bean Enchiladas for my friends’ potluck dinner, and they were gone before I could grab a second helping!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose firm and smooth ones; they should feel heavy for their size and have no blemishes.
• Canned Black Beans: Rinse them well to remove excess sodium before using; they add protein and texture.
• Tortillas: Whole wheat or corn tortillas work great; choose ones that are pliable so they roll easily.
• Cheddar Cheese: Use freshly shredded cheese for better melting and flavor; it’s worth the extra effort!
• Enchilada Sauce: You can use store-bought or homemade; either way adds a punch of flavor.
• Onion: Diced onions add sweetness; sauté until translucent for the best results.
• Garlic: Fresh garlic elevates the flavor profile—don’t skimp on it!
• Cumin and Chili Powder: These spices add depth; adjust according to your spice tolerance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 375°F (190°C) while you gather your ingredients and prepare yourself for culinary magic! A little music playing in the background can make this cooking session even more enjoyable.

Mash Those Sweet Potatoes: Start by peeling and chopping about two medium sweet potatoes into cubes. Boil them in salted water until fork-tender—this usually takes about 15 minutes. Drain them and mash until smooth; set aside while you prepare other ingredients.

Sauté Onions and Garlic: In a skillet over medium heat, drizzle some olive oil and toss in one diced onion. Cook until it turns translucent, then add three minced garlic cloves. Sauté until fragrant—trust me; your kitchen will smell heavenly!

Mix Filling Ingredients Together: In a large bowl, combine the mashed sweet potatoes with one can of rinsed black beans, sautéed onions and garlic, cumin, chili powder, salt, and pepper to taste. Mix until everything is well incorporated—feel free to channel your inner chef here!

Assemble Your Enchiladas: Spread a thin layer of enchilada sauce on the bottom of an oven-safe dish. Take a tortilla and spoon some filling into it; roll it up tightly and place seam-side down in the dish. Repeat until all tortillas are filled.

Add Sauce & Cheese Topping: Once all enchiladas are snugly placed in the dish, pour additional enchilada sauce over them generously. Sprinkle shredded cheddar cheese on top—don’t hold back! Bake uncovered for 20-25 minutes until bubbly and golden.

Serve these delightful Sweet Potato Black Bean Enchiladas hot out of the oven with fresh cilantro or avocado slices on top if you’re feeling fancy! Enjoy each bite as if you’ve discovered culinary gold!

Your friends will rave about how delicious these enchiladas are—they might just request seconds…or thirds!

Perfecting the Cooking Process

Start by roasting the sweet potatoes while preparing the filling. This method ensures everything cooks evenly, enhancing flavors and textures.

Add Your Touch

Feel free to swap in different beans or cheese alternatives based on your preferences. You can even add some diced jalapeños for a spicy kick.

Storing & Reheating

Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.

I remember the first time I made these enchiladas for my friends. They were so impressed that they demanded I teach them my “secret” recipe, which is basically just good taste and lots of love!

FAQ

Can I use frozen sweet potatoes for this recipe?

Yes, frozen sweet potatoes work but may require longer cooking time to become tender.

Are sweet potato black bean enchiladas gluten-free?

Yes, just use gluten-free tortillas to keep this dish gluten-free and delicious.

Can I prepare these enchiladas ahead of time?

Absolutely! Assemble them a day in advance and refrigerate until ready to bake.

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Sweet Potato Black Bean Enchiladas

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Sweet Potato Black Bean Enchiladas are a vibrant and nutritious dish, featuring creamy sweet potatoes and hearty black beans wrapped in soft tortillas, topped with zesty enchilada sauce and melted cheese.

• Total Time: 45 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes (about 500g)
• 1 can (15 oz) black beans, rinsed and drained
• 8 whole wheat or corn tortillas
• 1 cup shredded cheddar cheese
• 2 cups enchilada sauce
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Olive oil for sautéing

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Peel and chop the sweet potatoes into cubes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash until smooth; set aside.
3. In a skillet over medium heat, add olive oil and sauté the diced onion until translucent. Add minced garlic and cook until fragrant.
4. In a large bowl, combine mashed sweet potatoes, black beans, sautéed onions and garlic, cumin, chili powder, salt, and pepper.
5. Spread a thin layer of enchilada sauce on the bottom of an oven-safe dish. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
6. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese. Bake uncovered for 20-25 minutes until bubbly and golden.

Notes

• For added flavor, consider roasting the sweet potatoes before mashing.
•  Swap black beans for pinto beans or use dairy-free cheese for a vegan option.
•  Add diced jalapeños for extra heat if desired.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 2 enchiladas (250g)
• Calories: 380
• Sugar: 6g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 12g
• Protein: 13g
• Cholesterol: 30mg