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Sweet Potato Black Bean Enchiladas

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Delicious and hearty Sweet Potato Black Bean Enchiladas combine creamy roasted sweet potatoes and protein-rich black beans wrapped in tortillas, baked in a flavorful enchilada sauce. This nutritious Mexican-inspired dish is perfect for a satisfying vegetarian meal.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar or Mexican blend cheese
  • 8 small corn or flour tortillas
  • 2 cups red enchilada sauce
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or avocado slices (optional, for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  2. In a large bowl, combine the roasted sweet potatoes, black beans, diced red onion, and minced garlic. Mix gently.
  3. Reduce oven temperature to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  4. Warm tortillas slightly to make them pliable. Spoon the sweet potato and black bean mixture evenly onto each tortilla and sprinkle with some shredded cheese. Roll up each tortilla and place seam side down in the baking dish.
  5. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the top with the remaining cheese.
  6. Bake uncovered for 20 minutes until the cheese is melted and bubbly.
  7. Remove from oven and garnish with chopped cilantro. Serve warm with sour cream or avocado slices if desired.

Notes

For extra heat, add chopped jalapeños to the filling or top with hot sauce before serving.

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