Sweet Potato Black Bean Enchiladas

These Sweet Potato Black Bean Enchiladas are a hearty, flavor-packed vegetarian dinner that’s satisfying, wholesome, and completely irresistible. The creamy sweetness of roasted sweet potatoes blends perfectly with the earthiness of black beans, all wrapped in soft tortillas and topped with a rich enchilada sauce and gooey melted cheese.

Whether you’re cooking for a weeknight meal or hosting a casual dinner with friends, these enchiladas are the perfect combination of comfort food and nutritious ingredients.

Why You’ll Love These Sweet Potato Black Bean Enchiladas

🌯 Vegetarian & Filling: Packed with protein, fiber, and flavor.
🍠 Sweet & Savory Perfection: Roasted sweet potatoes balance the smoky spice of the sauce.
🧀 Cheesy Comfort: Gooey cheese brings everything together beautifully.
🕒 Meal Prep Friendly: Make ahead and bake later — perfect for busy nights.

Ingredients You’ll Need

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• Salt and black pepper, to taste
• 1 ½ cups red enchilada sauce (store-bought or homemade)
• 8 small flour or corn tortillas
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Olive oil, for roasting
• Fresh cilantro, avocado slices, and lime wedges for garnish

How to Make Sweet Potato Black Bean Enchiladas

Step 1 – Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, chili powder, and cumin. Roast for 20–25 minutes until tender and lightly caramelized.

Step 2 – Prepare the Filling: In a skillet, heat a little olive oil and sauté onion and garlic until fragrant. Stir in roasted sweet potatoes, black beans, and corn. Mix well and season to taste.

Step 3 – Assemble the Enchiladas: Spread a few spoonfuls of enchilada sauce in the bottom of a baking dish. Spoon the filling into each tortilla, roll tightly, and place seam-side down in the dish.

Step 4 – Add Sauce & Cheese: Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Top with shredded cheese.

Step 5 – Bake: Bake at 375°F (190°C) for 20 minutes, until the cheese is melted and bubbly.

Step 6 – Serve: Garnish with chopped cilantro, avocado, and a squeeze of lime. Serve warm!

Tips for the Best Enchiladas

🔥 Spice It Up: Add chopped jalapeños or hot sauce for extra heat.
🌯 Make It Vegan: Use vegan cheese or skip it entirely and top with avocado crema.
🍅 Homemade Touch: Try making your own enchilada sauce for richer flavor.
🧊 Freeze-Friendly: Assemble, freeze before baking, then reheat when ready.

What to Serve With Sweet Potato Black Bean Enchiladas

These enchiladas pair perfectly with:

• Cilantro lime rice
• Guacamole or avocado crema
• Fresh tomato salsa or pico de gallo
• Simple green salad or roasted vegetables

FAQs

Can I use canned sweet potatoes?
Yes, but fresh roasted sweet potatoes add the best flavor and texture.

Can I make this ahead of time?
Absolutely! Assemble up to a day in advance, refrigerate, and bake when ready.

Can I use green enchilada sauce instead of red?
Definitely — it gives the dish a tangy, fresh twist.

Conclusion

These Sweet Potato Black Bean Enchiladas are a comforting, colorful, and satisfying meal that brings together the best of bold flavors and wholesome ingredients. Perfectly spiced, cheesy, and nourishing, they’re a must-try for your next meatless dinner night! 🌮💛