Description
Savory Sweet Potato and Black Bean Enchiladas, packed with flavor and topped with cheese. A healthy and delicious twist on a classic Mexican dish!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- ½ cup vegetable broth
- ¼ cup chopped cilantro, plus more for garnish
- 10–12 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese (or vegan cheese alternative)
- Sour cream or Greek yogurt (or vegan sour cream)
- Avocado, diced
- Green onions, chopped
- Hot sauce
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced sweet potato and chopped onion. Cook, stirring occasionally, for about 8-10 minutes, or until the sweet potato is slightly softened and the onion is translucent.
- Add the minced garlic and chopped red bell pepper to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened.
- Stir in the rinsed and drained black beans and corn.
- Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper to the skillet. Stir well to combine all the spices with the vegetables.
- Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sweet potato is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Remove the skillet from the heat and stir in the chopped cilantro. Taste and adjust the seasonings as needed.
- Preheat your oven to 375°F (190°C).
- Pour a thin layer of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Warm the tortillas using your preferred method (microwave, oven, or skillet) until pliable.
- Working with one tortilla at a time, spoon about ½ cup of the sweet potato and black bean filling down the center of the tortilla.
- Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
- Repeat steps 4 and 5 with the remaining tortillas and filling, arranging the enchiladas snugly in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas, making sure they are all well coated. Then, sprinkle the shredded Monterey Jack cheese (or vegan cheese alternative) evenly over the top.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas rest for a few minutes before serving.
- Garnish with chopped cilantro, sour cream or Greek yogurt (or vegan sour cream), diced avocado, chopped green onions, and hot sauce, if desired. Serve immediately and enjoy!
Notes
- Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level of the filling.
- Vegetables: Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or spinach.
- Protein: You can add cooked chicken, ground beef, or tofu to the filling for extra protein.
- Cheese: Use your favorite type of cheese, such as cheddar, pepper jack, or a Mexican cheese blend.
- Homemade Enchilada Sauce: For a truly authentic flavor, make your own enchilada sauce.
- Make Ahead: The enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
- Freezing: These enchiladas freeze well. Assemble them, but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and then bake as directed.
- Serving Suggestions: Serve with a side of Mexican rice and refried beans, top with guacamole, or serve with a fresh salsa.
- Prep Time: 25 minutes
- Cook Time: 45 minutes