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Easy Cheesy Sweet Potato Black Bean Enchiladas

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A quick and easy vegetarian enchilada recipe featuring roasted sweet potatoes, black beans, and a cheesy filling, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (240 ml) enchilada sauce, homemade or store-bought
  • 1½ cups (170 g) shredded cheese (sharp cheddar and Monterey Jack mix)
  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) chili powder
  • Salt and pepper to taste
  • 8 medium-sized (6-inch / 15 cm) flour or corn tortillas
  • A small handful of chopped cilantro for garnish
  • Optional: diced jalapeños for heat, dairy-free cheese for vegan version

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly browned.
  3. While the potatoes roast, heat a skillet over medium heat. Add a splash of olive oil, then sauté the chopped onion until translucent (about 4 minutes). Add minced garlic and cook for another minute until fragrant.
  4. In a large bowl, combine roasted sweet potatoes, sautéed onion and garlic, drained black beans, 1 cup shredded cheese, cumin, chili powder, and a pinch of salt and pepper. Stir gently to combine.
  5. Warm the tortillas in a dry skillet over medium heat or wrap them in a damp towel and microwave for 20 seconds to prevent cracking.
  6. Spoon about ⅓ cup (80 ml) of filling onto each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat until all filling and tortillas are used.
  7. Evenly spread 1 cup of enchilada sauce over the rolled tortillas.
  8. Sprinkle the remaining ½ cup shredded cheese over the sauce-covered enchiladas.
  9. Cover the dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 5-7 minutes until cheese is bubbly and slightly golden.
  10. Let the enchiladas cool for a few minutes, then sprinkle chopped cilantro on top before serving.

Notes

Do not overfill tortillas to avoid breaking. Roasting sweet potatoes caramelizes their sugars and keeps the filling texture intact. Warm tortillas before rolling to prevent cracking. If enchiladas dry out during baking, brush with extra sauce or water before covering with foil. Let enchiladas rest 5 minutes after baking for easier serving.

Nutrition

Keywords: enchiladas, sweet potato, black beans, cheesy, vegetarian, easy dinner, Mexican, meatless, comfort food

Find it online: https://blixfood.com/easy-cheesy-sweet-potato-black-bean-enchiladas-recipe-for-perfect-dinner/