Sweet Potato Black Bean Enchiladas
These Sweet Potato Black Bean Enchiladas are a comforting, flavorful, and nutritious meal perfect for cozy dinners and festive gatherings.
Servings: 6 servings
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 can black beans rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 8 whole wheat tortillas
- 2 cups enchilada sauce red or green, no alcohol
- 1 cup shredded cheese cheddar or Monterey Jack
- fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with a bit of olive oil and season lightly with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized, flipping halfway through for even cooking.
- In a large mixing bowl, combine the roasted sweet potatoes, rinsed black beans, corn kernels, ground cumin, chili powder, garlic powder, salt, and pepper. Toss everything gently until the spices coat the veggies evenly.
- To make rolling easier and prevent cracking, warm the whole wheat tortillas in the microwave for 20-30 seconds or wrap them in foil and heat in the oven for 5 minutes.
- Spread about 1/2 cup of enchilada sauce on the bottom of your baking dish. Place a tortilla on a flat surface, spoon about 1/3 cup of the filling onto the center, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese generously on top.
- Bake in the preheated oven at 375°F (190°C) for 20 minutes or until the cheese is melted, bubbly, and slightly golden.
- Remove from the oven and sprinkle fresh cilantro over the top. Serve immediately with your favorite sides or a fresh salad.
Equipment
- Baking Sheet
- Large Mixing Bowl
- Baking dish
- Spatula or spoon
- Knife and cutting board
- Measuring spoons and cups
Notes
- Roast sweet potatoes until fork-tender to avoid dry or crumbly filling.
- Warm tortillas before rolling to prevent tearing or cracking.
- Use gluten-free corn tortillas and sauce to make this recipe gluten-free.
- For vegan variations, use dairy-free cheese and vegan enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
