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Sweet Potato Black Bean Enchiladas Recipe

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4.3 from 38 reviews

These Sweet Potato Black Bean Enchiladas are a hearty, flavorful vegetarian dish combining creamy roasted sweet potatoes, smoky black beans, and a spicy red enchilada sauce. Perfectly rolled in soft corn tortillas and baked until bubbly, they make a delicious dinner with optional fresh avocado and cilantro toppings.

Ingredients

Main Ingredients

  • 1 large sweet potato (or 2 medium, about 20 ounces total), scrubbed clean
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 (15.5 ounce/439 gram) cans black beans, drained and rinsed
  • 2 tablespoons adobo sauce, from a can of chipotle peppers
  • 1 teaspoon salt, or to taste
  • ¼ cup chopped fresh cilantro
  • 2 ½ cups red enchilada sauce, divided
  • 12 corn tortillas, plus a few more if needed

Optional Toppings

  • Sliced avocado
  • Chopped fresh cilantro

Instructions

  1. Prepare the Sweet Potato: Poke a few holes in the sweet potato with a fork or knife, then place it on a microwave-safe plate. Microwave for about 8 minutes or until very tender and easily pierced. Cool for a few minutes, then scoop out the flesh and lightly mash it, discarding the peel.
  2. Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add diced onion and sweat for about 4 minutes until softened. Stir in minced garlic and ground cumin; cook for 1 minute while stirring until fragrant.
  3. Mix Filling: Add the mashed sweet potato, black beans, and adobo sauce to the skillet. Cook for 1 to 2 minutes, stirring constantly to blend the flavors. Remove from heat, then stir in salt and chopped cilantro. Adjust seasoning as needed.
  4. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the enchiladas.
  5. Prepare Baking Dish and Tortillas: Spread 1 ½ cups of red enchilada sauce into the bottom of a 9 x 13 inch baking dish. Working in batches, cover 3-4 tortillas with a damp paper towel and microwave for about 20 seconds until warm and pliable.
  6. Assemble Enchiladas: Spoon about ¼ to ⅓ cup of the filling onto the center of each warmed tortilla, shape it into a strip, then roll tightly. Place each rolled tortilla seam-side down into the baking dish and brush generously with remaining enchilada sauce. Repeat until filling is used up.
  7. Bake: Bake the enchiladas in the preheated oven for about 20 minutes, or until the sauce is bubbly and the dish is heated through.
  8. Rest and Serve: Let the enchiladas rest for at least 5 minutes after baking. Then divide onto plates, top with sliced avocado and chopped cilantro if desired, and serve warm.

Notes

  • The sweet potato can alternatively be baked in the oven at 400°F for 45 minutes to 1 hour instead of microwaving.
  • You may use smaller baking dishes if preferred; the recipe is flexible in this regard.

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