Sweet Potato & Black Bean Enchiladas

Easy Sweet Potato and Black Bean Enchiladas – Flavorful, Healthy, and Comforting

If you’re craving something hearty, flavorful, and wholesome, these Sweet Potato and Black Bean Enchiladas are the perfect comfort meal! This dish brings together the earthy sweetness of roasted sweet potatoes and the creamy texture of black beans, wrapped in soft tortillas and baked in a rich enchilada sauce. It’s a family favorite in my kitchen—born from a cozy weekend experiment that quickly became a go-to dinner on chilly evenings. Whether you’re meal prepping or cooking for a crowd, this easy homemade enchilada recipe is both satisfying and nourishing.

Ingredients

For the Filling:

2 medium sweet potatoes, peeled and diced (about 3 cups)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
(15 oz) can black beans, drained and rinsed
teaspoon ground cumin
teaspoon smoked paprika
½ teaspoon chili powder
Salt and pepper, to taste
½ cup corn kernels (optional)
1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
8 small flour or corn tortillas

For the Enchilada Sauce:

2 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 ½ cups tomato sauce
1 cup vegetable broth
1 teaspoon ground cumin
½ teaspoon garlic powder
Salt, to taste

For Topping:

½ cup shredded cheese
Fresh cilantro, chopped (for garnish)
Sliced avocado or lime wedges (optional)

Step-by-Step Instructions

Preheat the Oven:
Set your oven to 400°F (200°C) and lightly grease a baking dish.
Roast the Sweet Potatoes:
Toss diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
Prepare the Enchilada Sauce:
In a saucepan, heat olive oil over medium heat. Stir in flour and chili powder, whisking for 30 seconds. Add tomato sauce, vegetable broth, cumin, garlic powder, and salt. Simmer for 5–7 minutes, stirring occasionally until slightly thickened. Set aside.
Make the Filling:
In a skillet, sauté onion in olive oil until soft (about 3 minutes). Add garlic, black beans, roasted sweet potatoes, corn, cumin, paprika, chili powder, and a pinch of salt. Stir well and cook for 2–3 minutes. Remove from heat and mix in ½ cup of shredded cheese.
Assemble the Enchiladas:
Pour a small amount of sauce into the bottom of your baking dish. Fill each tortilla with about ¼ cup of the filling, roll it tightly, and place seam-side down in the dish.
Add Sauce and Cheese:
Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
Bake:
Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
Serve:
Garnish with chopped cilantro, avocado slices, or a squeeze of lime juice. Serve warm and enjoy!

Tips & Variations

Make It Spicier:
Add diced jalapeños or extra chili powder to the filling if you prefer more heat.
Add Greens:
Stir in chopped spinach or kale to sneak in extra veggies.
Cheese Alternatives:
Use dairy-free cheese for a vegan version, or switch up the flavor with pepper jack or feta.
Protein Boost:
Add cooked lentils or quinoa to the filling for more plant-based protein.
Tortilla Choice:
Both flour and corn tortillas work well—use your favorite texture.

Storing & Reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Freeze individual portions in freezer-safe containers for up to 2 months. To prevent sogginess, freeze before baking and add the sauce right before reheating.

Reheating:

Oven: Cover with foil and bake at 350°F (175°C) for about 15–20 minutes.
Microwave: Heat on medium for 1–2 minutes, adding a drizzle of water if needed to keep them moist.

FAQs

1. Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas (without baking), cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

2. Can I use canned sweet potatoes?
You can, but fresh roasted sweet potatoes give a much better texture and flavor.

3. Can I make it gluten-free?
Absolutely—just use gluten-free flour for the sauce and corn tortillas instead of flour ones.

4. What can I serve with these enchiladas?
They pair wonderfully with Mexican rice, guacamole, or a simple green salad.

5. Can I make it without cheese?
Yes! Skip the cheese or use a plant-based alternative for a lighter version.

Nutritional Information (per serving)

Calories: ~340 kcal
Protein: 12 g
Carbohydrates: 46 g
Fat: 12 g

(Values are approximate and may vary depending on ingredient brands and portion size.)

These Sweet Potato and Black Bean Enchiladas are a delicious way to enjoy a satisfying meal that’s both healthy and comforting. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress with its vibrant flavors and creamy texture.

If you loved this recipe, don’t forget to leave a comment below, share it on social media, and explore more easy homemade recipes on my blog. Let’s keep cooking, sharing, and celebrating good food together!