Go Back
- 2 medium sweet potatoes, peeled and cubed - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper to taste - 8 small corn tortillas - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro leaves, chopped, for garnish - Lime wedges, for serving These enchiladas pack a punch of nutrients. Sweet potatoes provide fiber and vitamins, while black beans add protein. Each serving contains roughly: - Calories: 350 - Protein: 15g - Carbohydrates: 50g - Fiber: 10g - Fats: 12g This dish is filling and balanced, making it a great meal choice. You can easily adjust this recipe to fit your taste. Here are some options: - Sweet Potatoes: Use butternut squash or regular potatoes if preferred. - Black Beans: Substitute with pinto beans or lentils for different flavors. - Corn: Try using diced bell peppers or zucchini. - Cheese: Use dairy-free cheese or omit cheese for a vegan version. - Tortillas: Flour tortillas work too, but corn keeps it gluten-free. Feel free to mix and match based on what you have at home! First, gather all your ingredients. You will need sweet potatoes, black beans, corn, onion, garlic, spices, tortillas, enchilada sauce, and cheese. Make sure your oven is preheated to 375°F (190°C). This gets the kitchen ready for some tasty cooking! 1. Cook the Sweet Potatoes: Start by boiling water in a medium pot. Add the cubed sweet potatoes and cook them for about 10 to 12 minutes. You want them soft enough to pierce with a fork. After cooking, drain them and set them aside. 2. Sauté the Aromatics: In a large skillet, add a splash of olive oil over medium heat. Once hot, toss in the diced onion. Sauté it for about 5 minutes until it becomes translucent. Now, add the minced garlic, cumin, and chili powder. Stir for another minute to wake up those spices. 3. Mix the Filling: Add the cooked sweet potatoes, rinsed black beans, and corn into the skillet. Stir everything well and heat until warm. Season the mix with salt and black pepper to taste. 4. Form the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a corn tortilla and add about 1/3 cup of the filling down the center. Roll it up tightly and place it seam-side down in the dish. Keep doing this for all the tortillas, fitting them snugly. 5. Add Sauce and Cheese: Pour the rest of the enchilada sauce over the rolled tortillas. Then sprinkle the shredded cheese on top. This will melt beautifully while baking. 6. Bake: Cover the dish with aluminum foil and place it in your preheated oven. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden brown. 7. Serve and Garnish: Let the enchiladas cool for a few minutes before serving. Top with fresh cilantro and serve with lime wedges for an extra zing. This recipe makes a delightful meal for any occasion, and you can find the full recipe above! Enjoy your cooking! To make the filling shine, use fresh ingredients. Start with sweet potatoes. Cook them until soft but not mushy. This keeps the texture nice. Mix in black beans and corn for balance. I like to add spices like cumin and chili powder for flavor. Taste as you mix. Adjust salt and pepper to your liking. A little lime juice can add a nice kick too! Choose the right cheese for extra creaminess. I recommend cheddar or a Mexican blend. They melt well and add great flavor. For the sauce, you can use store-bought enchilada sauce. You can also make your own for a fresh touch. A spicy sauce can boost the dish if you like heat. Pour it generously over the enchiladas before baking. Avoid overcooking the sweet potatoes; they should be tender but not falling apart. Don’t skip the seasoning; it makes a big difference. Ensure your tortillas are pliable. Warm them slightly before filling to prevent tearing. Also, don’t overcrowd the baking dish. Leave some space for the cheese to melt evenly. Follow these tips, and your enchiladas will be a hit! Check out the Full Recipe for detailed steps. {{image_4}} To make these enchiladas vegan, simply skip the cheese. You can use a vegan cheese substitute or add more veggies for flavor. Try adding avocado or cashew cream for a rich taste. You can also replace the enchilada sauce with a homemade version that uses vegetable broth. This keeps the dish light and tasty. For gluten-free enchiladas, choose corn tortillas. Most corn tortillas are naturally gluten-free, making them perfect for this recipe. Always check the label to ensure they are safe. You can also use gluten-free flour tortillas if you prefer a different texture. You can customize your filling with extra ingredients. Consider adding: - Spinach or kale for added greens - Bell peppers for a crunchy texture - Zucchini for moisture - Black olives for a salty kick These additions can enhance the flavor and nutrition of your dish. Mix and match to find your perfect blend. After enjoying your sweet potato and black bean enchiladas, store leftovers in an airtight container. Make sure the dish is cool before sealing. These enchiladas stay fresh in the fridge for up to four days. If you want to keep them longer, freezing is a great option. To freeze your enchiladas, first let them cool completely. Then, wrap each enchilada tightly in plastic wrap. Place the wrapped enchiladas in a freezer-safe bag or container. You can freeze them for up to three months. Label the bag with the date, so you remember when you made them. When you’re ready to enjoy your frozen enchiladas, remove them from the freezer. Let them thaw in the fridge overnight. For reheating, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Bake for about 20 minutes until warmed through. If you prefer a crisper top, remove the foil for the last 5 minutes. Enjoy the flavors just like they were freshly made! For the complete recipe, check out the Full Recipe. You can pair these enchiladas with several tasty sides. I often serve them with: - Mexican rice - Refried beans - Fresh avocado slices - A light salad with lime dressing - Chips and salsa These sides add flavor and fun to your meal. You can also add a dollop of sour cream or Greek yogurt for creaminess. To heat things up, try these simple tricks: - Add diced jalapeños to the filling for a fresh kick. - Sprinkle red pepper flakes into the enchilada sauce. - Use spicy cheese like pepper jack. - Mix in a bit of hot sauce when cooking the filling. Adjust the spice to fit your taste. It’s fun to play with heat! Yes, you can make these enchiladas ahead of time. Here’s how: - Prepare the filling and roll the enchiladas. - Place them in a baking dish and cover them tightly with plastic wrap. - Store in the fridge for up to 24 hours. When ready to bake, just add the sauce and cheese, then pop them in the oven. This saves time on busy nights. For the full recipe, check the link above! You learned about making Sweet Potato and Black Bean Enchiladas today. We covered all the key parts: ingredients, cooking steps, tips, variations, and storage. Use substitute options if needed, and know the common mistakes to avoid. With these points in mind, you can create a tasty dish. Cook with confidence, and don’t be afraid to try new flavors. Enjoy your delicious enchiladas, and share them with your friends. You’ll impress everyone with your cooking skills!

Sweet Potato and Black Bean Enchiladas

Savor the deliciousness of Sweet Potato & Black Bean Enchiladas with this easy recipe! Perfectly spiced and packed with flavor, these enchiladas are a healthy twist on a classic favorite. Made with tender sweet potatoes, hearty black beans, and gooey cheese, they’re sure to impress everyone at your table. Click through to explore this mouthwatering recipe and bring a taste of Mexico to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

8 small corn tortillas

1 cup enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro leaves, chopped, for garnish

Lime wedges, for serving

Instructions
 

Oven Preheating: Begin by preheating your oven to 375°F (190°C), setting the stage for a deliciously baked dish.

    Cook Sweet Potatoes: In a medium-sized pot, bring water to a rapid boil. Carefully add the cubed sweet potatoes and cook for 10-12 minutes, or until they are tender enough to pierce easily with a fork. Drain the sweet potatoes and set them aside.

      Sauté the Aromatics: In a large skillet over medium heat, pour in a splash of olive oil. Once the oil is shimmering, add the diced onion. Sauté for about 5 minutes, or until the onion turns translucent. Incorporate the minced garlic, ground cumin, and chili powder—sauté for an additional minute until the spices are aromatic.

        Mix the Filling: In the same skillet, gently fold in the cooked sweet potatoes, black beans, and corn. Stir everything together and heat until warmed through. Season the mixture with salt and black pepper to taste.

          Form the Enchiladas: Spread a thin layer of enchilada sauce over the bottom of a 9x13 inch baking dish. Take one tortilla and place approximately 1/3 cup of the filling down the center. Roll the tortilla tightly and place it seam-side down in the prepared dish. Repeat this process with the remaining tortillas, arranging them snugly in the dish.

            Add Sauce and Cheese: Generously pour the remaining enchilada sauce over the filled tortillas. Evenly sprinkle the shredded cheese on top, allowing for a satisfying melt once baked.

              Baking: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 minutes, until the cheese is irresistibly bubbly and golden brown.

                Serve and Garnish: Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh chopped cilantro for a pop of color and freshness, and serve with lime wedges on the side for an extra zing.