Sweet Potato Black Bean Enchiladas

Name: Sweet Potato Black Bean Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, peeled and diced; 1 can black beans, drained and rinsed; 1 cup corn kernels, fresh or frozen; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 8 corn tortillas; 2 cups enchilada sauce; 1 cup shredded cheese (optional); Fresh cilantro, for garnish

Highlighted under: International Taste Journey

A delicious and hearty vegetarian dish that combines the sweetness of roasted sweet potatoes with protein-packed black beans, all wrapped in soft tortillas and topped with a zesty enchilada sauce.

Created by

Noah

Last updated on 2025-12-30T15:06:27.925Z

These Sweet Potato Black Bean Enchiladas are not only satisfying but also packed with nutrients. The combination of sweet potatoes and black beans provides a delightful contrast of flavors and textures that everyone will love!

        Why You Will Love This Recipe
        A perfect blend of sweet and savory flavors
Packed with nutrients and protein
Easy to make and perfect for meal prep
Great for both vegans and meat-lovers alike

      

Nutritional Benefits

Sweet potatoes are not only delicious but also packed with essential nutrients. They are an excellent source of vitamins A and C, which are vital for maintaining healthy skin and vision. The fiber content of sweet potatoes also aids in digestion, making this dish a wholesome choice for a balanced diet.

Black beans add a protein punch to these enchiladas. They are high in fiber and antioxidants, which contribute to heart health and help regulate blood sugar levels. Combining sweet potatoes and black beans not only provides a satisfying meal but also ensures you’re fueling your body with nutrient-dense ingredients.

Perfect for Meal Prep

These Sweet Potato Black Bean Enchiladas are perfect for meal prep enthusiasts. They can be prepared in advance and stored in the refrigerator or freezer, making weeknight dinners a breeze. Simply reheat them in the oven or microwave for a quick, satisfying meal.

By making a large batch, you can enjoy these enchiladas throughout the week, saving time and reducing food waste. They also hold up well in the fridge, so you can enjoy the same delicious flavors for several days.

Versatile Serving Suggestions

While these enchiladas are delicious on their own, they can be easily elevated with a few garnishes and sides. Consider serving them with a fresh avocado salad or a side of Mexican rice for a complete meal. A dollop of sour cream or a drizzle of lime juice can also enhance the flavors.

For those who love a kick, adding sliced jalapeños or a sprinkle of hot sauce can give your enchiladas an extra layer of flavor. Get creative with your toppings to customize the dish to your liking!

Ingredients

Main Ingredients

2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
8 corn tortillas
2 cups enchilada sauce
1 cup shredded cheese (optional)
Fresh cilantro, for garnish

Enjoy your Sweet Potato Black Bean Enchiladas with your favorite toppings!

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, and salt. Spread them on a baking sheet and roast for 25 minutes or until tender.

Make the Filling

In a large bowl, combine the roasted sweet potatoes, black beans, and corn. Mix well and set aside.

Assemble the Enchiladas

Warm the corn tortillas in a skillet for a few seconds on each side. Spoon a generous amount of the sweet potato filling onto each tortilla, roll them up, and place them seam-side down in a baking dish.

Add Sauce and Bake

Pour the enchilada sauce over the rolled tortillas. If using, sprinkle shredded cheese on top. Bake in the preheated oven for 15 minutes until heated through and the cheese is melted.

Serve

Garnish with fresh cilantro and serve hot. Enjoy your delicious Sweet Potato Black Bean Enchiladas!

Pair these enchiladas with a side salad or some avocado for a complete meal!

Storing Leftovers

If you have any leftover enchiladas, storing them correctly will help maintain their flavor and texture. Place them in an airtight container and keep them in the refrigerator for up to four days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through.

For longer storage, these enchiladas freeze well. Wrap individual portions in plastic wrap and place them in a freezer-safe bag. They can be kept in the freezer for up to three months. Thaw overnight in the refrigerator before reheating for the best results.

Variations to Try

Feel free to experiment with the ingredients in this recipe! Swap out black beans for pinto beans or add some sautéed bell peppers for extra crunch and flavor. If you’re not a fan of corn, consider using diced zucchini or spinach as a filling.

For a spicy twist, mix in some diced green chilies or your favorite hot sauce into the filling. This recipe is versatile enough to adapt to your tastes, ensuring that each batch can be uniquely yours!

Questions About Recipes

→ Can I use other types of beans?

Yes, you can substitute black beans with pinto beans or kidney beans.

→ Are these enchiladas gluten-free?

Yes, simply use gluten-free corn tortillas.

→ Can I make these ahead of time?

Absolutely! Assemble the enchiladas, cover, and refrigerate. Bake them when ready to serve.

→ What can I serve with these enchiladas?

They pair well with a fresh salad, guacamole, or rice.