Description
These Sweet Potato Black Bean Enchiladas are a delicious, hearty, and nutritious vegetarian meal featuring roasted sweet potatoes, seasoned black beans, and melted Monterey Jack cheese all wrapped in soft flour tortillas and baked with rich enchilada sauce. Topped with fresh cilantro, green onions, avocado, and sour cream, this recipe is perfect for a cozy family dinner or meal prepping for the week.
Ingredients
Scale
Sweet Potato and Bean Filling
- 2 small sweet potatoes, peeled and diced small
- 1 tablespoon extra-virgin olive oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper (or cayenne for more heat)
- 1 (15 oz.) can black beans, rinsed and drained
- 2 (4.5 oz.) cans diced green chilies, undrained
- ½ cup shredded Monterey Jack cheese
Enchilada Assembly
- 1 ¼ cups red enchilada sauce, divided (a 10 oz. can or homemade)
- 2 cups shredded Monterey Jack cheese, divided
- 10 medium flour tortillas
Optional Toppings
- Fresh cilantro
- Sliced green onions or chives
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Extra shredded cheese
- Hot sauce or sriracha
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and baking the enchiladas.
- Roast Sweet Potatoes: Toss the diced sweet potatoes with 2 teaspoons of olive oil and spread them evenly on a baking sheet. Roast in the preheated oven for about 25 minutes until tender and caramelized, stirring halfway if needed.
- Sauté Aromatics: While the sweet potatoes roast, heat the remaining 1 teaspoon olive oil in a large pan over medium heat. Add the diced onion and sauté for 5 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, kosher salt, and black pepper (or cayenne for heat). Cook for about 1 more minute to release the aromas.
- Combine Beans and Chilies: Add the rinsed black beans and undrained diced green chilies to the pan. Stir to combine well with the aromatics and spices.
- Add Roasted Sweet Potatoes and Cheese: When the sweet potatoes are done roasting, fold them into the black bean mixture. Stir in ½ cup of shredded Monterey Jack cheese until melted and incorporated. Remove the pan from heat.
- Prepare Baking Dish: Pour ¼ cup of enchilada sauce into the bottom of a 9×13 inch casserole dish and spread evenly to prevent sticking.
- Assemble Enchiladas: Place about ½ cup of the sweet potato and black bean mixture in a line down the center of each tortilla. Fold in the sides slightly and roll tightly. Arrange each rolled tortilla seam-side down in the prepared casserole dish, fitting them snugly side by side.
- Add Sauce and Cheese Topping: Pour the remaining 1 cup of enchilada sauce evenly over the top of the assembled tortillas. Then sprinkle the remaining 1 ½ cups shredded Monterey Jack cheese generously over the sauce.
- Bake Enchiladas: Bake in the preheated oven for 15 minutes or until the sauce is bubbly and the cheese has melted and is slightly golden on top.
- Serve: Remove from the oven and serve hot, garnished with fresh cilantro, sliced green onions, avocado or guacamole, sour cream or Greek yogurt, extra shredded cheese, and hot sauce or sriracha if desired.
Notes
- Use cayenne pepper instead of black pepper if you prefer your enchiladas spicier.
- Flour tortillas are used here, but you can substitute corn tortillas for a gluten-free option if desired.
- Roasting the sweet potatoes enhances their natural sweetness and adds depth of flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- For a vegan version, omit the cheese or substitute with vegan cheese and use a dairy-free sour cream.
- Homemade enchilada sauce can be used instead of canned for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: sweet potato enchiladas, black bean enchiladas, vegetarian enchiladas, baked enchiladas, Mexican casserole, healthy enchiladas
