Description
Sweet potato and black bean enchiladas are the vegetarian Mexican dish that converts carnivores. Roasted sweet potato cubes add natural sweetness and creaminess, black beans bring protein and substance, and a smoky chipotle-spiked enchilada sauce ties it together. Rolled in corn tortillas and baked under cheese, these are comfort food without compromise.
Ingredients
Units
Scale
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 4 ounces cream cheese, softened
- 1/4 cup fresh cilantro, chopped
- 12 corn tortillas
- 2 cans (10 ounces each) red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- Sour cream and avocado for serving
Instructions
- Preheat oven to 400°F. Toss sweet potato cubes with olive oil, cumin, chili powder, and salt. Roast on a baking sheet 25 minutes until tender and slightly caramelized.
- Reduce oven to 375°F. Mix the roasted sweet potatoes with black beans, corn, cream cheese, and cilantro.
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- Spread 1/2 cup enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with a generous scoop of filling, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the enchiladas. Top with cheese.
- Bake 20 minutes until the cheese is melted and bubbly. Serve with sour cream and avocado.
Notes
- Roasting the sweet potatoes first concentrates their sweetness and gives them a slight caramelization that boiled potatoes lack.
- Warming the tortillas before rolling prevents them from cracking — cold corn tortillas are brittle and will break.
- These freeze well. Assemble, wrap tightly in foil, and freeze unbaked for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 8
- Sodium: 820
- Fat: 20
- Carbohydrates: 52
- Fiber: 8
- Protein: 16
- Cholesterol: 30