Sweet Potato Black Bean Enchiladas are a delicious, comforting vegetarian dish that combines creamy sweet potatoes with hearty black beans, wrapped in soft tortillas and smothered in rich enchilada sauce. This meal is perfect for busy weeknights or a cozy weekend dinner, offering both flavor and nutrition in every bite. The mix of textures and the mild spice make it appealing for adults and children alike. You can prepare it ahead of time or enjoy it fresh from the oven, making it versatile and convenient for any meal plan.
Why We Love This Sweet Potato Black Bean Enchiladas Recipe
This enchilada recipe stands out because it balances sweetness, creaminess, and savory notes in a single dish. Sweet potatoes provide a natural sweetness and creamy texture, while black beans add protein and fiber, making it a wholesome vegetarian option. The enchilada sauce ties everything together with a tangy, slightly spicy flavor, while the melted cheese on top creates a satisfying golden crust. You’ll love how simple ingredients can turn into a meal that feels indulgent but is actually nutritious. It’s also flexible—easy to adjust spice levels or add your favorite toppings, making it a crowd-pleaser for family dinners or meal prep for the week.
Ingredients
To make Sweet Potato Black Bean Enchiladas, you’ll need a handful of simple ingredients that come together effortlessly:
- 2 large baked sweet potatoes, cooked and mashed
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups shredded Mexican blend cheese
- 1 12-ounce can enchilada sauce
- 6 large flour tortillas, or 12 corn tortillas
How to Make Sweet Potato Black Bean Enchiladas
Start by preheating your oven to 400°F. Place whole sweet potatoes on a foil-lined baking sheet and bake until fork-tender, about one hour. Once baked, reduce the oven temperature to 350°F and allow the sweet potatoes to cool slightly. Slice them open and scoop out the soft pulp into a mixing bowl.
Next, add garlic powder, onion powder, cumin, salt, black beans, and one cup of shredded cheese to the sweet potato pulp. Mix everything until fully combined, creating a smooth, flavorful filling. Pour half of the enchilada sauce into the bottom of a 9×11-inch baking dish.
Fill each tortilla with about 1/2 cup of the sweet potato and black bean mixture, roll them up, and place them seam-side down in the baking dish. Pour the remaining enchilada sauce over the top to coat all the enchiladas evenly. Cover with foil and bake for 15 minutes to allow the flavors to meld together.
Remove the foil and sprinkle the remaining cheese on top. Bake uncovered for an additional 15 minutes, or until the cheese is melted and lightly browned. The result is a golden, bubbling dish with tender, flavorful enchiladas ready to serve.
How to Serve Sweet Potato Black Bean Enchiladas
These enchiladas are best served hot straight from the oven. You can garnish with fresh cilantro, diced avocado, or a drizzle of sour cream for added flavor and visual appeal. Pair the dish with a simple side salad, Mexican rice, or roasted vegetables to make a complete meal. For extra creaminess, add guacamole on the side, or serve with lime wedges to brighten the flavors.
This dish works well for family dinners, potlucks, or meal prep. Simply reheat leftovers in the oven or microwave, and the enchiladas retain their soft, creamy texture. The vibrant orange and golden tones make it visually appealing, adding a pop of color to your plate.
Expert Tips for Sweet Potato Black Bean Enchiladas
- Bake the sweet potatoes ahead of time to save cooking time. You can store the pulp in the refrigerator for up to two days.
- Warm the tortillas before filling to prevent cracking, especially if using corn tortillas.
- Adjust the spice level by choosing mild or spicy enchilada sauce, or add a dash of hot sauce to the filling.
- For added texture, sprinkle some crushed tortilla chips on top before baking.
- Don’t overfill the tortillas; 1/2 cup of filling per tortilla ensures they roll easily and bake evenly.
These small tweaks make your enchiladas more flavorful, easier to assemble, and visually appealing. Following these tips ensures every batch comes out perfect.
How to Store Sweet Potato Black Bean Enchiladas
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave until warmed through. For longer storage, you can freeze the enchiladas before baking; wrap each individually or place in a freezer-safe dish and cover tightly. Bake from frozen at 375°F for 25–30 minutes until heated through and cheese is melted.
Proper storage preserves the flavors and texture, making it easy to enjoy this meal anytime without compromising quality.
Variations of Sweet Potato Black Bean Enchiladas
You can customize these enchiladas to suit your taste or dietary needs. Substitute black beans with pinto or kidney beans for a different flavor profile. Add roasted corn, bell peppers, or spinach to increase the vegetable content. For a vegan option, use dairy-free cheese and enchilada sauce without added dairy. Spice it up with chopped jalapeños or hot sauce for a more vibrant kick.
These variations keep the base recipe simple while allowing creativity in flavors and textures. Experimenting with different toppings and fillings can make this dish feel new every time you make it.
Frequently Asked Questions About Sweet Potato Black Bean Enchiladas
Can I make these enchiladas ahead of time?
Yes, you can prepare the sweet potatoes and filling a day in advance and store them in the fridge. Assemble and bake when ready to serve.
Can I use corn tortillas instead of flour?
Absolutely. Warm the corn tortillas first to prevent cracking while rolling.
How spicy are these enchiladas?
The base recipe is mildly spiced, but you can adjust by using a spicier enchilada sauce or adding hot sauce to the filling.
Can I freeze these enchiladas?
Yes, assemble and wrap in foil for freezing. Bake from frozen at 375°F until heated through.
Are Sweet Potato Black Bean Enchiladas healthy?
Yes, they are packed with fiber, protein, and vitamins from sweet potatoes and black beans, making them a wholesome vegetarian meal.
Sweet Potato Black Bean Enchiladas
Equipment
- Baking Dish
- Mixing Bowl
- Foil
Ingredients
- 2 large baked sweet potatoes cooked and mashed
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 15-ounce can black beans drained and rinsed
- 1 1/2 cups shredded Mexican blend cheese
- 1 12-ounce can enchilada sauce
- 6 large flour tortillas or 12 corn tortillas
Instructions
- Preheat your oven to 400°F. Bake sweet potatoes until fork-tender, about 1 hour. Reduce oven temperature to 350°F.
- Once cooled, scoop the sweet potato pulp into a mixing bowl. Add garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Mix until combined.
- Pour half of the enchilada sauce into a 9×11-inch baking dish.
- Fill each tortilla with about 1/2 cup of the filling, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and cover with foil. Bake for 15 minutes.
- Remove foil, sprinkle with remaining cheese, and bake uncovered for an additional 15 minutes until cheese is melted.
- Serve hot, garnished with cilantro or avocado if desired.
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