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Ingredients Recipe

Ingredients Recipe
Print Recipe

★★★★★

5 from 24 reviews

This hearty and flavorful Sweet Potato Black Bean Enchiladas recipe combines tender sweet potatoes, protein-packed black beans, and sweet corn with a blend of cumin and chili powder. Baked in enchilada sauce and topped with melted cheese and fresh cilantro, this dish is perfect for a nutritious weeknight dinner with a delicious Mexican twist.

Ingredients

Scale

Vegetables and Beans

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed (about 15 oz)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • Fresh cilantro for garnish

Spices and Sauce

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup enchilada sauce

Other

  • 8 corn tortillas
  • 1 cup shredded cheese (optional; cheddar or Mexican blend recommended)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the enchiladas.
  2. Cook the sweet potatoes: Boil the diced sweet potatoes in a pot of water for 10-15 minutes or until tender when pierced with a fork. Drain well.
  3. Prepare the filling: In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, and chili powder. Stir gently to evenly distribute the spices throughout the mixture.
  4. Prepare the baking dish: Spread a thin layer of enchilada sauce evenly on the bottom of a 9×13-inch baking dish. This prevents sticking and adds flavor.
  5. Fill the tortillas: Spoon the sweet potato mixture onto each corn tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish to seal the filling inside.
  6. Add sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. If using cheese, sprinkle it evenly on top for a melty finish.
  7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the enchiladas are heated through and the cheese is melted and bubbly.
  8. Garnish and serve: Remove from the oven and garnish with fresh cilantro. Serve warm for a comforting meal.

Notes

  • You can substitute canned or frozen corn depending on availability.
  • For a vegan version, omit the cheese or use a plant-based cheese alternative.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños to the filling.
  • Enchiladas can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if chilled.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.

Nutrition

Keywords: sweet potato enchiladas, black bean enchiladas, vegetarian Mexican recipe, baked enchiladas, healthy enchilada recipe, easy weeknight dinner

Find it online: https://cheframi.com/ingredients-recipe/