Description
Sweet Potato and Black Bean Enchiladas are a flavorful and nutritious vegetarian dish featuring tender sweet potatoes, protein-rich black beans, and melty cheese wrapped in warm corn tortillas, baked to perfection with zesty enchilada sauce. This easy-to-make recipe offers a comforting meal packed with vibrant Mexican-inspired flavors, perfect for a family dinner or casual gathering.
Ingredients
Scale
Vegetables and Beans
- 2 medium sweet potatoes (about 500 grams), peeled and diced
- 1 can black beans (15 oz or 425 grams), drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped (for garnish)
Other Ingredients
- 8-10 corn tortillas (depending on size)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare Sweet Potatoes: Peel and dice the sweet potatoes into small cubes, then boil them in water until they become tender when pierced with a fork, about 10-15 minutes. Drain and set aside.
- Prepare Black Beans: Drain and rinse canned black beans thoroughly to remove excess sodium and preserve texture.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat, add diced onion and minced garlic, sauté until translucent and fragrant, about 3-5 minutes.
- Mix Filling: In a large bowl, combine cooked sweet potatoes, black beans, sautéed onion and garlic, cumin, salt, and pepper. Stir gently to combine all ingredients evenly.
- Warm Tortillas: Heat each corn tortilla in a dry skillet for about 20 seconds per side until soft and pliable, which will prevent them from cracking when rolled.
- Assemble Enchiladas: Spoon a generous amount of filling onto each warm tortilla, roll tightly, and place them seam-side down in a prepared baking dish.
- Prepare Baking Dish: Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of the baking dish before arranging the filled tortillas in it.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the shredded cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Allow the enchiladas to cool for a few minutes before garnishing with chopped cilantro and serving.
Notes
- For a vegan version, substitute cheese with vegan cheese or omit it entirely.
- You can add diced jalapeños or chili powder for extra heat.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Homemade enchilada sauce can enhance the flavor and control sodium content.
