These Sweet Potato Black Bean Enchiladas are a tasty twist on a classic dish! With creamy sweet potatoes and hearty black beans, they’re packed with flavor and color.
Trust me, the mix of spices and cheese takes these enchiladas to the next level. I love having them for dinner with a side salad—perfect for any night of the week!
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes are the heart of this dish, bringing sweetness and creaminess. If you don’t have sweet potatoes, regular potatoes or butternut squash can work as substitutes—just note they’ll change the flavor profile a bit.
Black Beans: Canned black beans are a time-saver! If you’re looking for alternatives, you could use pinto beans, kidney beans, or even cooked lentils for a different texture.
Onions and Garlic: These add a wonderful aroma and depth of flavor to the filling. If you prefer, shallots or green onions can be used instead of regular onions. For those avoiding garlic, simply omit it or replace it with garlic powder for a milder flavor.
Cheese: I recommend using a blend of cheddar and Mexican cheese for melting goodness! If you’re lactose intolerant or vegan, nutritional yeast, coconut cheese, or dairy-free cheese alternatives can be great substitutes.
Enchilada Sauce: Homemade enchilada sauce is fantastic if you have the time, but store-bought works well too. You could also use salsa or green sauce for a different twist.
How Do You Get Soft Tortillas for Rolling?
Softening tortillas is a key step to prevent them from cracking when you roll them. Here’s how to make them flexible:
- Warm tortillas in a dry skillet over medium heat for about 10-15 seconds on each side until they are pliable.
- You can also wrap a stack of tortillas in a damp paper towel and microwave them for 30 seconds.
The goal is to make them warm, so they bend easily without breaking.
What’s the Best Way to Layer the Enchiladas?
Layering enchiladas properly ensures every bite is delicious! Here’s how to do it:
- Spread some enchilada sauce at the bottom of your baking dish. This prevents sticking.
- After rolling your filled tortillas, place them seam-side down in the dish to keep them from unrolling.
- Once all tortillas are in, cover them generously with more enchilada sauce and cheese to create a delicious topping.
This method keeps everything hearty and flavorful throughout the baking process. Enjoy your enchiladas!
Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 3 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Enchiladas:
- 8-10 small flour or corn tortillas
- 2 cups enchilada sauce (red)
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup chopped fresh cilantro, plus extra for garnish
For Serving:
- 1 cup sour cream or Mexican crema
- 1 cup guacamole or mashed avocado
- Lime wedges, for serving
- Optional garnish: sliced green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and 25-30 minutes to bake. So overall, you’re looking at approximately 45-60 minutes from start to finish. It’s a quick and satisfying meal that you can enjoy with your family!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 375°F (190°C). Then, in a large pot, boil or steam the diced sweet potatoes until they are tender—this usually takes about 10-12 minutes. Once done, drain the sweet potatoes and mash them slightly with a fork or potato masher.
2. Make the Filling:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they become soft and fragrant. Then, stir in the ground cumin, chili powder, smoked paprika, salt, and pepper, and cook for another minute to enhance the flavors.
Now, add your black beans and the mashed sweet potatoes into the skillet. Mix everything together well and cook for another 2-3 minutes, or until everything is heated through. Lastly, remove the skillet from the heat and mix in 1/4 cup of chopped cilantro.
3. Assemble the Enchiladas:
Spread about 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish to prevent the tortillas from sticking. Briefly warm the tortillas in a microwave or on a skillet to make them pliable. Spoon about 1/3 cup of the filling onto each tortilla, roll them tightly, and place them seam side down into the baking dish.
4. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with a generous amount of shredded cheese so it melts beautifully in the oven.
5. Bake and Serve:
Place your baking dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbly. Once out of the oven, top the enchiladas with dollops of sour cream and guacamole right down the center.
Finish off by garnishing with the remaining chopped cilantro and optionally sprinkle some sliced green onions on top. Serve with lime wedges on the side for that perfect zing!
Enjoy these flavorful Sweet Potato Black Bean Enchiladas fresh and warm!
Can I Use Different Types of Beans?
Absolutely! While black beans are delicious, you can substitute them with pinto beans, kidney beans, or even chickpeas to vary the flavor and texture of your enchiladas.
Can I Make This Recipe Vegetarian or Vegan?
Yes! This recipe is already vegetarian, and for a vegan version, simply replace the cheese with a plant-based cheese alternative and use cashew cream or skip the sour cream altogether.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until heated through, or use the microwave for a quick warm-up.
What Can I Serve with These Enchiladas?
These enchiladas are fantastic on their own, but for a complete meal, consider serving them with a side of Mexican rice, a fresh salad, or some sautéed vegetables for added nutrition.
