Sweet Potato Black Bean Enchiladas

Name: Sweet Potato Black Bean Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen); 1 tsp cumin; 1 tsp chili powder; 8 corn tortillas; 1 cup shredded cheese (cheddar or Monterey Jack); Salt and pepper to taste; 1 cup enchilada sauce (store-bought or homemade); 1/2 cup sour cream or Greek yogurt (optional); Fresh cilantro for garnish

Highlighted under: Comfort Dinner Recipes

Sweet Potato Black Bean Enchiladas are a delicious and nutritious meal that combines the earthy sweetness of sweet potatoes with hearty black beans, all wrapped in soft tortillas and topped with a zesty sauce.

Created by

Emily

Last updated on 2025-12-29T15:37:32.279Z

Sweet Potato Black Bean Enchiladas are a flavorful twist on traditional enchiladas, showcasing the vibrant flavors of sweet potatoes and the protein-packed goodness of black beans. This dish is perfect for both weeknight dinners and special occasions, offering a satisfying and wholesome meal that everyone will love.

        Why You'll Love This Recipe
        Hearty and satisfying with a perfect blend of flavors
Packed with nutrients from sweet potatoes and black beans
Easy to make, perfect for busy weeknights

      

Nutritional Benefits

Sweet Potato Black Bean Enchiladas are not only delicious but also packed with nutrients. Sweet potatoes are a fantastic source of vitamins A and C, which are essential for immune function and skin health. They also provide dietary fiber, helping to promote healthy digestion and keep you feeling full longer.

Black beans contribute a wealth of protein and fiber, making these enchiladas a hearty choice for any meal. They are also rich in antioxidants and essential minerals such as iron and magnesium, which play a vital role in maintaining energy levels and overall health. This combination makes for a satisfying dish that fuels your body.

Moreover, corn adds a touch of sweetness and provides additional fiber, vitamins, and minerals. Together, these ingredients create a wholesome meal that supports a balanced diet, making it perfect for families or anyone looking to eat healthily without sacrificing flavor.

Perfect for Meal Prep

These enchiladas are an excellent option for meal prep enthusiasts. You can easily make a large batch and store them in the refrigerator or freezer for quick lunches or dinners throughout the week. Simply prepare the filling and assemble the enchiladas ahead of time, then cover them with sauce and cheese just before baking.

When stored properly, they can last up to three days in the fridge or up to three months in the freezer. To reheat, just pop them in the oven until heated through, and you’ll have a comforting meal ready in no time. This convenience makes them a popular choice for busy individuals or families.

Additionally, you can customize the filling ingredients based on your preferences or what you have on hand. Adding different vegetables or proteins can keep your meals exciting, ensuring you never get bored with your meal prep routine.

Serving Suggestions

Ingredients

For the Enchiladas

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 tsp cumin
1 tsp chili powder
8 corn tortillas
1 cup shredded cheese (cheddar or Monterey Jack)
Salt and pepper to taste

For the Sauce

1 cup enchilada sauce (store-bought or homemade)
1/2 cup sour cream or Greek yogurt (optional)
Fresh cilantro for garnish

Gather all ingredients before starting for a smoother cooking process.

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender.

Mix the Filling

In a large bowl, combine the roasted sweet potatoes, black beans, corn, cumin, chili powder, and half of the cheese. Mix well and season with salt and pepper.

Assemble the Enchiladas

Warm the tortillas in a dry skillet until pliable. Spoon the sweet potato mixture into each tortilla, roll them up, and place seam-side down in a baking dish.

Add Sauce and Bake

Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and brown slightly.

Serve

Remove from oven, let cool slightly, and garnish with sour cream and fresh cilantro before serving.

Enjoy your delicious homemade Sweet Potato Black Bean Enchiladas!

Tips for Success

To ensure your sweet potatoes cook evenly, try to dice them into uniform pieces. This will help them roast perfectly in the oven without any undercooked or overly charred pieces. You can also experiment with additional spices like smoked paprika or garlic powder to enhance the flavor profile.

If you prefer a little extra heat, consider adding diced jalapeños or a pinch of cayenne pepper to the filling mixture. Alternatively, you can use a spicier enchilada sauce to suit your taste. Adjusting the spice level is a simple way to make this dish your own.

When it comes to tortillas, corn tortillas are traditional, but feel free to use flour tortillas if that's your preference. Just be mindful that they may require a slightly different cooking time, especially if you're baking them.

Storage and Reheating Tips

To store leftover enchiladas, let them cool completely, then transfer them to an airtight container. Layer parchment paper between the enchiladas if stacking them to prevent sticking. They can be stored in the refrigerator for up to three days or frozen for longer storage.

To reheat, preheat your oven to 350°F (175°C). If frozen, allow the enchiladas to thaw in the refrigerator overnight before reheating. Cover with foil to keep them moist while baking, and remove the foil for the last few minutes to allow the cheese to get bubbly and slightly browned.

You can also reheat individual portions in the microwave if you're looking for a quick meal. Just be sure to cover them to retain moisture and heat in short intervals to avoid drying them out.

Questions About Recipes

→ Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.

→ What can I substitute for black beans?

You can use pinto beans, kidney beans, or even lentils for a different flavor and texture.

→ Are these enchiladas gluten-free?

Yes, as long as you use gluten-free corn tortillas and ensure your enchilada sauce is also gluten-free.

→ Can I freeze the leftover enchiladas?

Absolutely! Just make sure to cool them completely before transferring them to an airtight container. They can be frozen for up to 3 months.