Description

Hearty, smoky, and creamy enchiladas made with roasted sweet potatoes and black beans. This easy vegetarian dinner is flavorful enough to satisfy carnivores and perfect for busy weeknights.

Ingredients

Scale

2 large sweet potatoes (about 600g), peeled and diced into ½-inch cubes
2 cans (15oz each) black beans, drained and rinsed
1 medium yellow onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
2 cups red enchilada sauce
2 tablespoons tomato paste
8–10 large flour tortillas (10-inch)
Olive oil, salt, and pepper for roasting and sautéing
Optional garnishes: fresh cilantro, diced avocado, sour cream, lime wedges, sliced jalapeños

Instructions

Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on a sheet pan and roast for 20-25 minutes until tender and caramelized, flipping halfway.
While potatoes roast, heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until soft. Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.
Add roasted sweet potatoes and rinsed black beans to the skillet. Stir to combine. Remove from heat and stir in half of the shredded cheese to bind the filling.
In a medium bowl, whisk together enchilada sauce and tomato paste until smooth.
Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish. Warm tortillas briefly in microwave or skillet to make them pliable.
Place a tortilla on a flat surface, spoon about ½ cup of filling down the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling.
Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake at 375°F (190°C) for 15-20 minutes until cheese is bubbly and slightly browned. Cover with foil if browning too quickly.
Let rest for 5 minutes before serving. Garnish with cilantro, avocado, and lime.

Notes

Roasting sweet potatoes concentrates sweetness and improves texture compared to boiling. Warm tortillas before rolling to prevent cracking. Enchiladas can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to baking time if baking from cold. For a vegan version, use dairy-free cheese. For gluten-free, use corn tortillas and ensure sauce is GF.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (approx.
Calories: 380
Sugar: 6
Sodium: 650
Fat: 14
Carbohydrates: 52
Fiber: 8
Protein: 14

Keywords: vegetarian, black bean, sweet potato, enchiladas, easy dinner, meal prep, gluten-free option, vegan option