Description
These Sweet Potato Black Bean Enchiladas are a flavor bomb of Mexican-inspired comfort—earthy roasted sweet potatoes, hearty black beans, and melty cheese all wrapped in tortillas and smothered in enchilada sauce. They’re vegetarian, satisfying, and so good no one will miss the meat.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp cumin
1/2 tsp smoked paprika
Salt & pepper to taste
1 can black beans, drained and rinsed
1/2 cup corn (frozen or canned)
1/2 cup diced onion
2 cups shredded cheese (cheddar or Mexican blend), divided
8 small flour or corn tortillas
1 can (15 oz) enchilada sauce (red or green)
Optional: cilantro, avocado, sour cream for topping
Instructions
Preheat oven to 375°F (190°C).
Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender.
In a bowl, mix roasted sweet potatoes, black beans, corn, onion, and 1 cup cheese.
Pour a small amount of enchilada sauce into the bottom of a 9×13 baking dish.
Fill each tortilla with the mixture, roll up, and place seam-side down in the dish.
Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes until bubbly.
Top with cilantro, avocado, or a dollop of sour cream if desired.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 290
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 11g