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Baked Sweet Potato Black Bean Enchiladas

These baked sweet potato black bean enchiladas are a comforting and nutritious dish, featuring roasted sweet potatoes and black beans wrapped in soft corn tortillas, topped with enchilada sauce and cheese.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 large sweet potatoes, peeled and diced small Choose firm, smooth sweet potatoes; smaller ones tend to cook more evenly.
  • 1 can black beans, drained and rinsed Use canned black beans for convenience.
  • 1 tbsp olive oil Can substitute with avocado oil.
  • 1 tsp ground cumin Essential for flavoring the potatoes.
  • 1 tsp chili powder Adds warmth and spice.
  • 1/2 tsp kosher salt Adjust to taste.
For assembly
  • 8 pieces corn tortillas Warm in the microwave to avoid cracking.
  • 2 cups red enchilada sauce, divided You can use green salsa for a variation.
  • 1.5 cups shredded Mexican blend cheese Or any cheese of your choice.
For serving
  • Fresh cilantro, chopped For garnish.
  • Sour cream, for serving Can use dairy-free alternatives.
  • Lime wedges, for serving Adds brightness.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. On a baking sheet, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, and kosher salt. Spread them out evenly.
  3. Roast for 20 to 22 minutes, stirring halfway through, until fork-tender.
Mixing the Filling
  1. Once the sweet potatoes are roasted and slightly cooled, combine them in a bowl with the drained and rinsed black beans.
Warming the Tortillas
  1. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds.
Assemble the Enchiladas
  1. Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
  2. Spoon about 1/3 cup of the sweet potato and black bean mixture down the center of each warmed tortilla.
  3. Roll each tortilla tightly and place them seam-side down in the dish.
Top and Bake
  1. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  2. Sprinkle the shredded cheese generously on top. Bake in the oven for 20 to 22 minutes until bubbly and golden.
Serving
  1. Remove from oven and garnish with chopped fresh cilantro. Serve alongside sour cream and lime wedges.

Notes

Leftovers store well in an airtight container for up to 4 days, or frozen for up to 2 months. Reheat individual servings in the microwave covered with a damp paper towel for moisture.