Sweet Potato Black Bean Enchiladas

Name: Sweet Potato Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 can (15 oz) enchilada sauce; 1/2 cup diced onions; 1 clove garlic, minced; 1 tbsp olive oil

Highlighted under: Comfort Dinner Recipes

Sweet Potato Black Bean Enchiladas are a delicious and nutritious twist on traditional enchiladas, packed with flavor and wholesome ingredients.

Created by

Emily

Last updated on 2025-12-29T15:42:28.910Z

These Sweet Potato Black Bean Enchiladas are not only a feast for the eyes but also a wholesome meal that satisfies your taste buds. The combination of sweet potatoes and black beans creates a hearty filling that is both nutritious and delicious. Topped with a tangy sauce and cheese, these enchiladas are perfect for a cozy dinner or a gathering with friends.

        Why You Will Love This Recipe
        A delightful blend of sweet and savory flavors
Packed with nutrients from sweet potatoes and black beans
Easy to customize with your favorite toppings
Perfect for meal prep and leftovers

      

Nutritional Benefits

Sweet Potato Black Bean Enchiladas not only tantalize your taste buds but also provide a wealth of nutritional benefits. Sweet potatoes are a fantastic source of vitamins A and C, promoting healthy skin and immune function. They are also high in fiber, which aids digestion and keeps you feeling full longer. Coupled with black beans, which are rich in protein and essential minerals, this dish becomes a powerhouse of nutrition.

Incorporating corn into the filling adds a natural sweetness and additional nutrients, including antioxidants. Together, these ingredients create a balanced meal that is satisfying and fulfilling, making it an excellent choice for those seeking a healthier lifestyle.

Customization Options

One of the great aspects of Sweet Potato Black Bean Enchiladas is their versatility. You can easily customize them according to your taste preferences or dietary needs. For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the filling. If you prefer a different protein, shredded chicken or sautéed mushrooms can be great alternatives to black beans.

Additionally, the toppings can be adjusted to suit your cravings. Top your enchiladas with fresh cilantro, avocado slices, or a dollop of sour cream for added creaminess. The possibilities are endless, allowing you to make this dish uniquely yours while keeping it delicious and nutritious.

Meal Prep and Storage

Sweet Potato Black Bean Enchiladas are perfect for meal prep, making them an ideal choice for busy weeknights. You can prepare the filling and sauce in advance, then assemble the enchiladas when you're ready to cook. This not only saves time but also ensures you have a wholesome meal ready to go at a moment's notice.

If you have leftovers, simply store them in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) until warmed through. This dish also freezes well, making it a great option for batch cooking. Just ensure to wrap them tightly before freezing to maintain freshness.

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 can (15 oz) enchilada sauce
1/2 cup diced onions
1 clove garlic, minced
1 tbsp olive oil

Feel free to add your favorite toppings, such as avocado, cilantro, or sour cream!

Instructions

Prepare the Filling

In a pot, boil sweet potatoes in salted water until tender, about 10 minutes. Drain and mash them in a bowl. Stir in black beans, corn, cumin, chili powder, salt, and pepper.

Cook the Sauce

In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook for another minute. Pour in the enchilada sauce and simmer for 5 minutes.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Spread a layer of sauce in a baking dish. Take a tortilla, fill it with the filling, roll it up, and place it seam-side down in the dish.

Repeat for all tortillas.

Bake

Top the rolled enchiladas with remaining sauce and sprinkle cheese on top. Bake for 20 minutes or until cheese is bubbly and golden. Serve warm.

Enjoy your delicious Sweet Potato Black Bean Enchiladas!

Serving Suggestions

For a delightful meal experience, serve your Sweet Potato Black Bean Enchiladas with a side of fresh mixed greens. A simple salad dressed with lemon vinaigrette can complement the richness of the enchiladas while adding a refreshing crunch. You can also pair them with a side of Mexican rice or quinoa for a heartier meal.

If you're looking to bring more flavor, consider serving a tangy salsa or pico de gallo on the side. These add a zesty contrast that can enhance the overall dining experience. Don’t forget a few lime wedges to squeeze over the top for that extra burst of freshness!

Storing Leftovers

To keep your leftovers fresh, allow the enchiladas to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. For longer storage, consider freezing the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

When ready to enjoy, there’s no need to thaw; simply bake them directly from the freezer. Just increase the baking time by about 10-15 minutes until heated through. This makes for a quick and easy meal that can be enjoyed any night of the week!

Questions About Recipes

→ Can I make these enchiladas ahead of time?

Yes, you can prepare the enchiladas and refrigerate them before baking. Just add a few extra minutes to the baking time if they are cold.

→ Are these enchiladas gluten-free?

Yes, as long as you use gluten-free corn tortillas, this recipe is gluten-free!

→ Can I freeze the enchiladas?

Yes, you can freeze them before baking. Just wrap them tightly in foil or plastic wrap and store them in an airtight container.

→ What can I use instead of sweet potatoes?

You can substitute sweet potatoes with butternut squash or regular potatoes, but the flavor will be different.