Easy Black Bean Sweet Potato Enchiladas
This easy, vegetarian black bean and sweet potato enchiladas recipe is simple to prepare in just one pan and yields super flavorful, delicious results every time!
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cups 1-inch diced sweet potato, from about about 2 large peeled sweet potatoes
- ½ teaspoon kosher salt, divided
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon mild chili powder
- 1 (15-oz) can black beans, drained and rinsed
- 4 tablespoons cream cheese
- 1 cup shredded Mexican cheese blend, divided
- 1 (4-oz) can diced green chilis
- 1 ½ cups homemade red enchilada sauce, divided, (or 1 [5-oz] can red enchilada sauce)
- 12 corn tortillas, gently warmed
Instructions
- Heat the oven to 350F.
- Add the diced sweet potatoes to a 10 x 7 rectangular baking dish. Add the olive oil, ¼ teaspoon salt, cumin, garlic, and chili powder, tossing to evenly coat the sweet potatoes.
Roast the Sweet Potatoes
- Cover tightly with foil, then bake for 30-40 minutes, or until the sweet potatoes are very tender.
Prepare the Filling
- Meanwhile, begin the filling by adding the black beans, cream cheese, ½ cup cheese, green chilis, and ¼ cup enchilada sauce in a large bowl. Lightly mash about half of the beans, then stir until all the ingredients are well combined.
- When the sweet potatoes are tender, remove the foil and set aside to (you'll use it again later in this recipe).
- Carefully transfer the sweet potatoes to the bowl containing the black bean mixture, scrapping any bits left in the baking dish. Mash the sweet potatoes with a fork or potato masher, then stir until all the ingredients are combined.
Prepare the Enchiladas
- To the same baking dish, pour in ¾ cup enchilada sauce. Dip both sides of each tortilla into the sauce, stacking each dipped tortilla on a plate.
- If the pan is dry after dipping the tortillas, add ¼ cup enchilada sauce to the bottom of the pan.
- Fill each dipped tortilla with about 3 tablespoons of the black bean and sweet potato filling. Roll tightly, then nestle into the pan.
- Top with the remaining ¼ cup enchilada sauce and ½ cup cheese.
- Cover with foil and bake for 30 minutes, or until bubbling around the edges.
- Remove the foil and bake for an additional 15 minutes or until the cheese is golden brown.
- Allow to rest for 5 minutes for more even serving.
Notes
- Warm the corn tortillas before dipping them in enchilada sauce to prevent cracking. Wrap a stack of 12 in a damp dish towel and microwave for 30 to 45 seconds; cold tortillas crack about half the time in my experience while warmed ones stay pliable and roll up beautifully.
- For a spicier version, use hot diced green chilis in place of mild and bump the chili powder up to hot. I default to mild for kid-friendly weeknights and set hot sauce on the table for anyone who wants more heat, but the hot-chili version is great if your family likes spice.
- For gluten-free, be sure to use gf enchilada sauce and gf tortillas.
Nutrition
Serving: 1 (of 6) | Calories: 320kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 531mg | Potassium: 369mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10192IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 2mg
