These sweet potato black bean enchiladas are a yummy twist on a classic dish! Packed with roasted sweet potatoes, hearty black beans, and covered in zesty sauce, they’re sure to please.
I love how colorful and filling they are! Plus, who doesn’t enjoy a meal that feels like a cozy hug? Don’t forget to sprinkle some cheese on top for an extra treat! 🌶️
Key Ingredients & Substitutions
Sweet Potatoes: These bring sweetness and nutrition to the dish! If sweet potatoes aren’t available, you can use butternut squash or pumpkin as a substitute.
Black Beans: Canned black beans work great for convenience. If you want, use pinto beans or cooked lentils instead for a different flavor.
Enchilada Sauce: I usually go with a red enchilada sauce for a classic taste. If you can’t find it, green sauce works too! You can even make a homemade sauce with tomato sauce, chili powder, and spices.
Tortillas: I prefer flour tortillas for softness, but corn tortillas are a great gluten-free option. Just warm them first to avoid cracking.
How Can I Bake Enchiladas Without Them Sticking?
To prevent enchiladas from sticking to the dish, first grease the baking dish lightly with cooking spray or olive oil. Then, add a layer of enchilada sauce on the bottom before placing the rolled tortillas. This adds moisture and flavor while allowing them to come out easily.
- Use enough sauce on top so it seeps into the tortillas while baking.
- Watch the baking time closely, don’t overbake, as this can dry them out and make them stick.
These tips will ensure your enchiladas come out beautifully, ready to be served and enjoyed!
Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice (optional)
- 1/2 cup diced onion
- 2 cloves garlic, minced
For Assembly:
- 1 cup enchilada sauce (red or your preferred style)
- 8-10 small flour or corn tortillas
- 1 to 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
For Garnish:
- Fresh cilantro, chopped
- Sliced avocado (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 40 minutes of cooking time (20-25 minutes for roasting the sweet potatoes and another 20 minutes for baking the enchiladas). So, plan for about an hour total to create this deliciously hearty dish!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper. Ensure they are well-coated. Spread the sweet potatoes on a baking sheet in a single layer and roast for about 20-25 minutes, or until they are tender and lightly browned. Once roasted, remove them from the oven and set aside.
2. Sauté the Aromatics:
In a skillet over medium heat, add a bit of olive oil if needed and sauté the diced onion. Cook for about 3-4 minutes until the onion turns translucent. Add the minced garlic and cook for another minute until it’s fragrant and lightly golden.
3. Mix the Filling:
In a large mixing bowl, combine the roasted sweet potatoes, black beans, sautéed onion and garlic, and the cooked rice if you chose to include it. Stir everything together gently so you don’t mash the sweet potatoes too much. Taste and adjust the seasoning with additional salt and pepper as needed.
4. Prepare the Baking Dish:
Lower the oven temperature to 375°F (190°C). Spread a thin layer of enchilada sauce across the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
5. Roll the Enchiladas:
To make the tortillas easier to roll, warm them slightly in the microwave or on a hot skillet for a few seconds each side. Now, take one tortilla and spoon about 1/3 cup of the filling down the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for each tortilla until all the filling is used up.
6. Add Sauce and Cheese:
Once all the rolled enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the shredded cheese generously all over.
7. Bake:
Bake the enchiladas uncovered in the oven for about 20 minutes, or until the cheese is melted and bubbly.
8. Serve and Enjoy:
When the enchiladas are done, remove them from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, sliced avocado, if desired, and serve with lime wedges on the side for an extra zing!
Enjoy your hearty, colorful Sweet Potato Black Bean Enchiladas! They’re perfect for a cozy dinner and are sure to impress your friends and family.
Can I Use Other Types of Beans?
Absolutely! While black beans are delicious in this recipe, you can also use pinto beans or kidney beans. If you prefer a vegetarian protein option, chickpeas would work well too!
Can I Prep This Recipe Ahead of Time?
Yes, you can prepare the filling and assemble the enchiladas up to a day in advance. Just keep them covered in the refrigerator. When you’re ready to bake, add an extra 5-10 minutes to the baking time since they’ll go into the oven cold.
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in a covered dish at 350°F (175°C) until heated through or use the microwave if you’re in a hurry!
Can I Make This Dish Vegan?
Yes! To make it vegan, simply use a dairy-free cheese alternative and confirm that your enchilada sauce is vegan. The recipe is naturally plant-based, aside from the cheese, so it’s quite easy to adapt!
