Print

Sweet Potato Black Bean Enchiladas

Print Recipe

These Sweet Potato Black Bean Enchiladas are a nutritious, flavorful vegetarian meal featuring tender sweet potatoes, hearty black beans, and a zesty enchilada sauce baked to perfection.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: sliced avocado, sour cream or Greek yogurt for serving

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Roast diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet for 20 minutes or until tender.
  3. In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.
  4. Add cumin, chili powder, smoked paprika, and cooked sweet potatoes to the skillet. Stir to combine.
  5. Remove from heat and gently fold in black beans and chopped cilantro.
  6. Warm tortillas slightly to make them pliable.
  7. Spoon sweet potato mixture evenly onto each tortilla, roll them up, and place seam side down in a greased baking dish.
  8. Pour enchilada sauce evenly over the rolled tortillas and sprinkle cheese on top.
  9. Bake uncovered for 20 minutes, until cheese is melted and bubbly.
  10. Garnish with additional cilantro and serve with sliced avocado and sour cream if desired.

Notes

For extra heat, add chopped jalapeños to the filling or sprinkle cayenne pepper into the sauce.

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