Sweet Potato & Black Bean Enchiladas Recipe

Prep Time 25 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Deliciously hearty and wholesome, these Sweet Potato & Black Bean Enchiladas are packed with flavor, protein, and fiber. Perfect for a healthy dinner, this Mexican-inspired vegetarian dish features roasted sweet potatoes, seasoned black beans, and a rich homemade enchilada sauce, all wrapped in soft tortillas and baked to perfection. Ideal for meal prep, weeknight dinners, or a cozy family meal.

Ingredients
    For the Filling:
  • 2 medium sweet potatoes (peeled and diced)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0 tsp 0.5 chili powder
  • 0 tsp 0.5 garlic powder
  • Salt and black pepper to taste
  • 1 can (400 g)
  • 1 small red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 0 cup 0.5 corn kernels (fresh or frozen)
  • 1 small red bell pepper (diced)
  • 2 tbsp fresh cilantro (chopped)
    • For the Enchilada Sauce:
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0 tsp 0.5 cayenne pepper (optional, for heat)
  • 2 cups vegetable broth
  • Salt to taste
    • For Assembly:
  • 8 corn 8–10 or flour tortillas
  • 1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)
  • Fresh cilantro for garnish
  • Sliced avocado (optional)
Instructions
    Roast the Sweet Potatoes
  1. 1
    Preheat oven to 200°C. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
    2. Prepare the Black Bean Filling
  2. 2
    In a skillet, heat a small amount of olive oil over medium heat. Sauté chopped onion and garlic for 3–4 minutes until softened. Add black beans, corn, red bell pepper, and roasted sweet potatoes. Stir well, cook for another 3–5 minutes, and remove from heat. Mix in chopped cilantro and adjust seasoning if needed.
    3. Make the Enchilada Sauce
  3. 3
    In a saucepan, heat olive oil over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden. Add chili powder, smoked paprika, garlic powder, cumin, and cayenne pepper. Stir for 30 seconds to toast the spices. Slowly whisk in vegetable broth until smooth. Bring to a simmer and cook for 5–7 minutes until thickened. Season with salt.
    4. Assemble the Enchiladas
  4. 4
    Reduce oven temperature to 180°C. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with a generous amount of sweet potato and black bean mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce evenly over the top of the rolled tortillas. Sprinkle shredded cheese on top.
    5. Bake the Enchiladas
  5. 5
    Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
    6. Serve
  6. 6
    Allow to rest for 5 minutes before serving. Garnish with fresh cilantro and sliced avocado if desired.
Note

Make it vegan by using dairy-free cheese or skipping the cheese altogether.

Sweet potatoes can be roasted in advance to save time.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

For extra flavor, add a squeeze of lime juice before serving.

Keywords: healthy, vegetarian, gluten-free option, easy dinner, meal prep
Read it online: https://petitepanini.com/recipe/sweet-potato-black-bean-enchiladas-recipe/