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Sweet Potato Black Bean Enchiladas Recipe

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4 from 88 reviews

This Sweet Potato Black Bean Enchiladas recipe combines hearty sweet potatoes, black beans, and a flavorful blend of spices wrapped in soft flour tortillas and baked with a generous amount of red enchilada sauce and melted Monterey Jack cheese. A delicious and satisfying vegetarian meal perfect for any night.

  • Total Time: 50 minutes
  • Yield: 7 servings

Ingredients

Vegetable Filling

  • 4 teaspoons vegetable oil (divided)
  • 1 cup yellow onion (peeled and diced)
  • 1 pound sweet potatoes (peeled and cubed)
  • 1 1/2 cups water
  • 3 cloves garlic (minced)
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 15 ounces canned black beans (drained and rinsed)
  • 1 cup fire-roasted corn (canned or frozen, thawed)
  • 1 ounces red enchilada sauce (2 tablespoons, divided)

Assembly

  • 10 ounces red enchilada sauce (remaining 9 ounces, divided)
  • 8 ounces Monterey Jack cheese (shredded)
  • 14 fajita-size flour tortillas

Toppings

  • 1 cup cherry tomatoes (diced)
  • 1 avocado (pitted and sliced)
  • 1/4 cup cilantro (finely chopped)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease two 9-inch by 13-inch baking dishes. Set them aside to prepare for the enchiladas assembly.
  2. Cook onion and sweet potatoes: Heat 3 teaspoons of vegetable oil in a large skillet over medium heat. Add the diced yellow onion and cook for about 5 minutes until soft and tender. Add the peeled and cubed sweet potatoes along with 1 1/2 cups of water to the skillet. Bring the mixture to a boil, then cover and cook for 5 to 8 minutes until the potatoes are fork-tender.
  3. Add garlic and spices: Push the cooked potatoes to the sides of the pan and add the remaining 1 teaspoon of vegetable oil to the center. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chili powder, salt, ground cumin, black pepper, cayenne pepper (if using), black beans, fire-roasted corn, and 1 ounce (2 tablespoons) of red enchilada sauce. Cook the mixture for 1 to 2 minutes until everything is heated through and well combined.
  4. Assemble enchiladas: Place 2 tablespoons of shredded Monterey Jack cheese down the middle of each flour tortilla. Top with about 1/3 cup of the sweet potato and black bean filling. Roll the tortilla tightly from one side to the other and place it seam-side down in the prepared baking dishes. Continue the process until all tortillas and filling are used, fitting approximately 7 enchiladas per dish.
  5. Add sauce and cheese, then bake: Pour the remaining 9 ounces of red enchilada sauce evenly over the rolled tortillas in both baking dishes. Sprinkle the remaining Monterey Jack cheese on top. Place the dishes in the preheated oven and bake for about 15 minutes, or until the cheese is fully melted and bubbly.
  6. Serve and garnish: Remove the enchiladas from the oven and allow them to rest for 5 minutes. Top with diced cherry tomatoes, sliced avocado, and chopped cilantro. Serve immediately while warm and enjoy.

Notes

  • You can substitute corn tortillas for a gluten-free option if preferred.
  • Adjust the cayenne pepper amount to control the spice level.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • If you want a vegan option, omit the cheese or use a plant-based cheese substitute.
  • The enchilada sauce can be homemade or store-bought depending on your preference.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/sweet-potato-black-bean-enchiladas-recipe/