Sweet Potato and Black Bean Enchiladas
These sweet potato and black bean enchiladas are a wonderful option if you want to go for a hearty, flavorful, wholesome meal. This recipe is great for a family dinner, meal prep, or a hangout with friends. Stuffed with roasted sweet potatoes, black beans and spices and rolled up into soft tortillas with enchilada sauce and melty cheese, it’s a filling meal that’s also vegan-adaptable with a couple of simple changes.
So, let’s get into the recipe, step by step, with pointers to make it utterly delicious.
Why You’ll Love This Recipe
Flavorsome Packed with deliciousness, the combination of roasted sweet potatoes, smoky spices, and black beans is mouthwatering.
Hearty and Nutritious: Packed with fiber, protein and nutrients, it’s a wholesome meal that will keep you full.
Adaptable: Can be customized to your dietary preferences, from vegan to gluten-free.
You Might Also Like: Make-Ahead Friendly, Ideal for Meal Prep or Freezer
Sweet Potato and Black Bean Enchiladas Ingredients
For 4-6 servings:
For the Filling:
2 medium sweet potatoes, peeled and cut into small cubes
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder, or to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 (15 oz) can black beans, drained and rinsed
½ cup sweet corn (fresh, frozen, or canned)
1/4 cup chopped fresh cilantro
For the Enchiladas:
8-10 medium flour or corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup cheese (vegan or regular)
Optional Toppings:
Sliced avocado
Fresh cilantro
Diced red onion
Plain vegan sour cream or Greek yogurt
Lime wedges
Step-by-Step Recipe
Step 1: Shingle the Sweet Potatoes.
Oven: Preheat the oven to 400°F (200°C).
Dot the sweet potatoes on the sheet pan. Drizzle with olive oil and sprinkle all over with cumin, smoked paprika, chili powder, garlic powder, salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in an oven for 20-25 minutes, or until tender and slightly caramelized. For more even roasting stir halfway through cooking.
Step 2: Prepare the Filling
In a big bowl add in the roasted sweet potatoes, black beans, sweet corn and chopped cilantro.
Test the mixture and re-season if necessary. If you want a smokier taste, add a bit more cumin or paprika to your liking.
Step 3: Assemble the enchiladas
Spread 1/2 cup enchilada sauce in even layer on bottom of a large (9-by-13) baking dish.
Place one tortilla on a clean work surface, spoon about 1/3 cup of the filling down the center. Roll it up tightly and transfer it seam-side down to the prepared dish. ● Repeat with remaining tortillas and filling.
Evenly drizzle the remaining enchilada sauce over the topped rolled tortillas making sure they are completely covered.
The enchiladas are sprinkled evenly with shredded cheese.
Step 4: Bake the Enchiladas
Loosely cover the baking dish with foil and bake in the preheated oven at 375°F (190°C) for 20 minutes;
Uncover and bake an additional 10 minutes, or until the cheese is melted and bubbly.
STEP 5: ADD TOPPINGS AND SERVE
Cool enchiladas for 5 minutes before serving.
Top with your favorite toppings such as sliced avocado, fresh cilantro, diced red onion, or a dollop of vegan sour cream.
Add lime wedges on the side for a zesty finish.
Tips for Perfect Enchiladas
Make It Your Own: Add sautéed onions, bell peppers, or spinach if you’re looking for more veggies.
Make It Spicier: Add minced jalapeños or a pinch of cayenne pepper to the filling.
Homemade Enchilada Sauce: If you have more time, homemade enchilada sauce is the best way to go.
Don’t Drench the Enchiladas: Strain enough to just coat the tortillas, not to wet them down.
Use Strong Tortillas: Corn tortillas are authentic, but flour ones are sturdier and less prone to ripping.
Why Sweet Potato and Black Bean?
Sweet potato and black bean is such a classic combo — and for good reason, because it is so delicious and packed with nutrients! Sweet potatoes are high in vitamins A and C, fiber, and antioxidants, while black beans deliver plant-based protein and additional fiber. Together, they form a well composed, satisfying filling that’s hearty and flavorful all at once.
Variations to Try
Boost the protein: Add some cooked quinoa, tofu, or shredded vegan chicken.
Cheesy Upgrade: Fold in vegan cream cheese to the filling for creaminess.
Gluten-Free: Replace with certified gluten-free corn tortillas and enchilada sauce.
Spice It Up: Stir in chipotle peppers in adobo sauce for a spicy, smoky kick.
Serving Suggestions
Serve with a green side salad or Mexican rice for a complete meal.
Serve it with tortilla chips and guacamole for a junk-food fun twist.
Toss in a refreshing beverage, such as a sparkling limeade or horchata, to help balance the flavors.
Storing and Reheating
Refrigerate: Leftover elote enchiladas can be stored in an airtight container in the fridge for 3 days.
Freeze: Make the enchiladas and assemble in a freezer-safe dish (don’t bake), cover tightly and freeze up to 2 months.
To reheat: Bake chilled enchiladas at 350°F (175°C) for 15–20 minutes, or until heated throughout. For frozen enchiladas, bake covered for 40–45 minutes, then uncover and bake another 10 minutes.
Why This Recipe Works
The Sweet Potato and Black Bean Enchiladas are an ideal balance of comfort food and wholesome ingredients. There are a cinch to make, endlessly customizable and a hit along kids and adults. And that sweet, smoky, savory flavor profile is just a killer mix.
Try this recipe, and savor the simple satisfaction of a home-cooked meal that’s as nourishing as it is delicious!
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