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Sweet Potato Black Bean Enchiladas Recipe Perfect for Dinner

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A hearty, comforting, and flavor-packed vegetarian meal featuring roasted sweet potatoes, black beans, warm spices, and gooey melted cheese wrapped in tortillas and smothered in rich enchilada sauce.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (optional, for extra heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 can (15 oz) tomato sauce
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 cup vegetable broth
  • 8 small flour or corn tortillas
  • 1/2 cup shredded cheese (for topping)
  • Sliced green onions (for garnish)
  • Fresh cilantro leaves (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and chili powder. Spread them evenly on the prepared baking sheet.
  3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they’re tender and slightly caramelized. Set aside to cool.
  4. While the sweet potatoes are roasting, prepare the enchilada sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the flour and whisk for 1-2 minutes to create a roux.
  5. Add the chili powder, cumin, garlic powder, onion powder, and paprika to the skillet. Stir for 30 seconds to release the flavors.
  6. Gradually whisk in the vegetable broth and tomato sauce, ensuring no lumps form. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens. Remove from heat and set aside.
  7. In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, and 1 cup of shredded cheese. Stir until evenly mixed.
  8. Reduce the oven temperature to 375°F (190°C).
  9. Spread 1/2 cup of enchilada sauce on the bottom of your 9×13-inch baking dish to prevent sticking.
  10. Fill each tortilla with about 1/3 cup of the sweet potato and black bean mixture. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
  11. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re fully covered. Sprinkle 1/2 cup of shredded cheese on top.
  12. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
  13. Let the enchiladas rest for 5 minutes before serving. Garnish with sliced green onions and fresh cilantro if desired.

Notes

[‘Make sure sweet potatoes are evenly diced for uniform cooking.’, ‘Drain and rinse black beans to avoid a mushy filling.’, ‘Use enough enchilada sauce to fully cover the tortillas for maximum flavor.’, ‘Use a good melting cheese like Monterey Jack or cheddar for a gooey finish.’, ‘You can prepare the sweet potatoes and enchilada sauce ahead of time for easier assembly.’]

Nutrition

Keywords: Sweet Potato Enchiladas, Vegetarian Enchiladas, Black Bean Enchiladas, Mexican Dinner, Healthy Comfort Food

Find it online: https://tempotaste.com/sweet-potato-black-bean-enchiladas-recipe-perfect-for-dinner/