Indulge in the flavors of these Sweet Potato & Black Bean Enchiladas! This hearty recipe combines creamy sweet potatoes and protein-rich black beans wrapped in warm tortillas, topped with a cheesy enchilada sauce. Perfect for a cozy dinner or meal prep, these enchiladas are both satisfying and nutritious.
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper to taste
8-10 corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
![To make savory sweet potato and black bean enchiladas, gather these simple ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 8-10 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients bring together great flavors and textures. Sweet potatoes add creaminess, while black beans provide protein. Corn gives a nice crunch, and spices bring warmth. You can find many options for enchilada sauce. I often make my own, but store-bought works well too. Feel free to customize the cheese based on your taste. If you want to keep it plant-based, use vegan cheese. Fresh cilantro and lime wedges make the dish pop. They add freshness and brightness to each bite. Check out the Full Recipe for detailed steps on how to put these ingredients together into a delicious meal! - Preheat the oven to 375°F (190°C). - In a medium pot, boil water. Add the diced sweet potatoes. Cook for about 10-15 minutes until they are soft. Drain and mash them slightly. - In a large bowl, mix the mashed sweet potatoes with black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Combine well. - Take a corn tortilla. Add about 2-3 tablespoons of the sweet potato mixture in the middle. Roll it tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat with the rest of the tortillas and filling. - Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of a 9x13 inch baking dish. This keeps the tortillas from sticking. - Once all the enchiladas are in the dish, pour the rest of the enchilada sauce on top. Make sure to cover all the tortillas. Sprinkle shredded cheese on top. - Cover the dish with foil to stop the cheese from burning. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. - Take it out of the oven. Let it cool for a few minutes before serving. For the full recipe, check out the details above. Enjoy your tasty enchiladas! - How to perfectly mash sweet potatoes Start with peeled and diced sweet potatoes. Boil them in water for 10 to 15 minutes. Check for fork-tenderness. Drain and mash until smooth. A potato masher works great for this task. For extra flavor, mix in a pinch of salt. - Ensuring tortillas don't tear during assembly Warm your corn tortillas before using them. Heat them in a dry pan for about 30 seconds on each side. This softens them and makes them easier to roll without breaking. If you have a microwave, wrap them in a damp paper towel and heat for about 20 seconds. - Ideal garnishes for enchiladas Fresh cilantro adds a bright flavor. Squeeze lime juice over the top for zest. You can also use diced avocado for creaminess. A dollop of sour cream or yogurt adds richness too. - Pairings such as salads or sides A simple green salad goes well with enchiladas. You can use mixed greens, cherry tomatoes, and a light dressing. Roasted veggies or a side of Mexican rice also make tasty companions. - Recommendations for the best enchilada sauce Look for enchilada sauce with natural ingredients. A good sauce should have a rich flavor. If you want to try making your own, blend tomatoes, chili powder, and garlic for a fresh taste. - Choosing fresh versus frozen corn Fresh corn is sweet and crunchy. If it's not in season, frozen corn is a great option. It’s picked at peak freshness and retains flavor. Just be sure to thaw and drain it before adding to the dish. {{image_2}} If you want gluten-free options, use corn tortillas. They taste great and hold up well. For those who need a dairy-free choice, vegan cheese works well. Brands like Daiya or Follow Your Heart melt nicely and add flavor. Want more spice? Add jalapeños to the filling. They give a nice kick. You can also swap out black beans for other beans like pinto or kidney. Each type brings its own taste and texture, so feel free to experiment. You can mix in other veggies for extra nutrition. Spinach or bell peppers add color and flavor. Think about what is in season for the best taste. Using seasonal veggies makes your dish fresh and vibrant. Try this with your sweet potato and black bean enchiladas for a fun twist. For the full recipe, check out the [Full Recipe]. To keep your enchiladas fresh, store leftovers in an airtight container. This helps prevent drying out. Use a glass or plastic container with a tight lid. Make sure to let the enchiladas cool before sealing. They can last up to three days in the fridge. If you want to save some for later, freezing works well. Here’s how: 1. Allow the enchiladas to cool completely. 2. Wrap each enchilada tightly in plastic wrap. 3. Place them in a freezer-safe bag or container. 4. Label the bag with the date. You can freeze them for up to three months. When you are ready to eat, thaw them in the fridge overnight before reheating. To reheat without losing texture, use the oven. Preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes. For a quick option, you can microwave them. Place a damp paper towel over the enchiladas. Heat for 1-2 minutes, checking often. To keep your enchiladas fresh, avoid reheating multiple times. This can make them dry. Enjoy your delicious Sweet Potato and Black Bean Enchiladas from the Full Recipe! How long do Sweet Potato and Black Bean Enchiladas last in the fridge? These enchiladas last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. Can I make enchiladas ahead of time? Yes, you can prepare them a day before. Just assemble the enchiladas and cover them with sauce. Store them in the fridge overnight. When ready, bake them as directed. What can I substitute for cheese? You can use vegan cheese or nutritional yeast. Both add a nice flavor. You could also skip cheese entirely if you prefer a lighter dish. Are Sweet Potato and Black Bean Enchiladas gluten-free? Yes, if you use gluten-free corn tortillas, these enchiladas are gluten-free. Always check the package to ensure the tortillas meet gluten-free standards. For a complete cooking guide, check out the Full Recipe. In this blog post, we explored how to make delicious Sweet Potato and Black Bean Enchiladas. You learned about the key ingredients, from sweet potatoes to cheese, and went through easy steps to prepare, fill, and bake your enchiladas. We shared useful tips for serving and storing. These enchiladas offer great taste and flexibility. You can customize them to fit your diet or preferences. Enjoy making and sharing this dish with friends and family!](https://cheftaling.com/wp-content/uploads/2025/07/6e7c5afb-1fdb-4216-9bad-fd45bff2b478-250x250.webp)