Sweet Potato and Black Bean Enchiladas

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Sweet Potato and Black Bean Enchiladas

348 Reviews

★★★★★ 4.5/5

Intro by Chef AVA (AI Chef):
Looking for a satisfying meatless meal that still hits all the comforting notes? These enchiladas wrap roasted sweet potatoes and seasoned black beans in soft tortillas, smothered with enchilada sauce and baked until bubbly. You won’t miss the meat — promise!

Nutrition Facts

Calories430 ; fat 18g; Carbohydrates 55g; Protein 15g. Fiber: 17g

Descriptions

Sweet Potato and Black Bean Enchiladas – Comforting, Plant-Powered Goodness
These enchiladas bring major flavor with roasted sweet potatoes, seasoned black beans, and melty cheese wrapped in corn or flour tortillas. Finished with enchilada sauce and baked until bubbly, it’s the kind of cozy, nutrient-packed dinner you’ll crave again and again.

Directions

Step 1

Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C). Toss peeled, diced sweet potatoes with olive oil, cumin, paprika, and a pinch of salt. Roast for 20–25 minutes until tender and caramelized.

Step 2

Prepare the Filling:
In a large bowl, combine roasted sweet potatoes, canned black beans (rinsed & drained), sautéed onion, garlic, and 1/2 cup of shredded cheese. Add a splash of lime juice and chopped cilantro for brightness.

Step 3

Assemble the Enchiladas:
Warm tortillas slightly. Spoon filling into each, roll tightly, and place seam-side down in a greased baking dish.

Step 4

Add Sauce & Cheese:
Pour enchilada sauce over the top (homemade or store-bought), then sprinkle with remaining cheese.

Step 5

Bake:
Bake uncovered at 375°F (190°C) for 20–25 minutes, until sauce is bubbly and cheese is golden.

Step 6

Garnish & Serve:
Top with sliced avocado, jalapeños, cilantro, or a dollop of sour cream.

Pro Tips for the Ultimate Enchiladas

✔️ Use corn tortillas for a more authentic texture.
✔️ Add a little chipotle powder to the filling for smoky depth.
✔️ Warm tortillas before rolling to prevent cracking.
✔️ Don’t skip the lime—it brightens everything!

Creative Variations

🧀 Vegan Version – Use dairy-free cheese or cashew cream.
🌽 Add Corn – Mix in roasted corn for a sweet crunch.
🍳 Breakfast Remix – Top leftovers with fried eggs for a hearty morning meal.
🍄 Earthy Twist – Add sautéed mushrooms or spinach to the filling.

FAQs

Q: Can I make this ahead?
Yes! Assemble and refrigerate up to 24 hours before baking.

Q: Corn or flour tortillas?
Both work! Corn is more traditional, flour is easier to roll and holds together better.

Q: Can I freeze them?
Absolutely. Wrap unbaked enchiladas tightly and freeze. Bake from frozen at 375°F for 40–45 minutes.

Advice for Gifting

Prepare enchiladas in a disposable foil pan, cover with foil, and include a card with baking instructions. A heartfelt gift for new parents, friends recovering, or a surprise dinner drop-off.

Fun Ways to Serve

🥗 With a Fresh Salad – Like a cilantro-lime slaw or chopped avocado salad.
🍚 Enchilada Bowl – Skip tortillas and serve filling over rice with sauce and toppings.
🌮 Taco Night Remix – Use the filling in crispy taco shells.
🍲 Leftover Soup – Turn leftovers into a thick soup with veggie broth and a swirl of sauce.

Final Thoughts

These Sweet Potato and Black Bean Enchiladas are a cozy, filling, and fiber-packed dish you’ll turn to again and again. Totally customizable, always comforting!

📸 Made it? Tag your creation with #CozyEnchiladas
💬 What would you top your enchiladas with?