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Sweet Potato Black Bean Enchiladas

A delightful blend of roasted sweet potatoes, hearty black beans, and melted cheese, all wrapped in soft tortillas and topped with zesty enchilada sauce. Perfect for any weeknight meal or cozy gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 small sweet potatoes Diced, adding natural sweetness.
  • 1 tablespoon extra-virgin olive oil Divided; for tossing and sautéing.
  • 1 small onion Diced, adds depth of flavor.
  • 2 cloves garlic Minced, adds punchy flavor.
  • 3/4 teaspoon ground cumin Warm spice tying flavors together.
  • 1/2 teaspoon chili powder For a subtle kick.
  • 1/4 teaspoon kosher salt Enhances flavor.
  • 1/4 teaspoon black pepper Or cayenne for added heat.
  • 1 15 oz can black beans Rinsed and drained, provides protein.
  • 2 4.5 oz cans diced green chilies Undrained, adds tanginess.
  • 1 1/4 cups red enchilada sauce Divided for layering.
  • 2 cups shredded Monterey Jack cheese Divided for filling and topping.
  • 10 medium flour tortillas For wrapping the filling.
  • to taste fresh cilantro For garnish.

Method
 

Preheat the Oven
  1. Preheat your oven to 400°F (200°C) to ensure even baking.
Roast the Sweet Potatoes
  1. Toss the diced sweet potatoes with 2 teaspoons of olive oil and roast on a baking sheet for about 25 minutes, until tender and caramelized.
Sauté the Vegetables
  1. Heat the remaining teaspoon of olive oil in a pan over medium heat. Sauté the diced onion for about 5 minutes until softened.
  2. Add the minced garlic, cumin, chili powder, kosher salt, and black pepper. Cook for another minute until fragrant.
Combine Filling Ingredients
  1. Stir in the rinsed black beans and undrained diced green chilies. Then add the roasted sweet potatoes and 1/2 cup of the shredded cheese.
  2. Mix until well blended and turn off the heat.
Prepare the Casserole Dish
  1. Pour 1/4 cup of enchilada sauce into the bottom of a 9×13 casserole dish.
Assemble the Enchiladas
  1. Place about 1/2 cup of the sweet potato and black bean mixture down the center of each tortilla. Fold in the sides and roll tightly, seam-side down in the dish.
Top and Bake
  1. Pour the remaining enchilada sauce over the assembled tortillas. Sprinkle the remaining cheese on top and bake for about 15 minutes, until bubbly and golden.
Serve and Enjoy
  1. Allow to cool for a few minutes before serving, garnished with fresh cilantro and toppings of your choice.

Notes

You can customize spice levels and try different cheeses. Assemble ahead of time and refrigerate. Variations include adding vegetables or using different sauces.