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If you’re craving a dish that’s bursting with color, flavor, and comforting warmth, you have to try this Black Bean Sweet Potato Enchiladas Recipe. It combines tender sweet potatoes with hearty black beans, all wrapped in soft tortillas and smothered in rich, homemade red enchilada sauce. Every bite is a wonderful dance of smoky, slightly sweet, and savory notes that will quickly become your go-to meal for busy weeknights or relaxed weekends with friends. Trust me, these enchiladas are a delightful celebration of simple, vibrant ingredients blending into pure magic.
Ingredients You’ll Need
The beauty of this Black Bean Sweet Potato Enchiladas Recipe lies in its simplicity — every ingredient plays an important part in building layers of taste, texture, and color. You’re just a handful of straightforward items away from creating something truly special and nourishing in your kitchen.
- Olive oil: This gives a lovely base for sautéing and brings rich, fruity notes.
- Sweet potatoes: Peel and cube them evenly for even cooking and a creamy sweet foundation.
- Salt: Essential to enhance the natural sweetness of the potatoes and the other ingredients.
- Red bell pepper: Adds vibrant color and a juicy, slightly sweet crunch.
- Garlic: Freshly minced for that indispensable aromatic punch.
- Onion powder: Delivers a subtle depth of flavor without overpowering the mix.
- Cumin: Brings warm, earthy notes that are fundamental to Mexican-inspired dishes.
- Oregano: Adds a hint of herbal brightness to the filling.
- Black beans (with liquid): Creamy and hearty, they give protein and a satisfying bite.
- Pepper: Just enough to gently awaken your palate.
- Spinach: Chopped finely for a tender, green boost of nutrition.
- Cilantro: Optional, but highly recommended for fresh, zesty flavor and vibrant color.
- Homemade red enchilada sauce: The soulful heart of the dish, bringing smokiness and a bit of heat.
- Flour tortillas: Soft and pliable, perfect for rolling up all that goodness.
- Shredded mozzarella cheese: Melts beautifully to add gooey indulgence on top and inside.
- Chopped white onions and cilantro (for garnishing): Fresh finishing touches that brighten every bite.
How to Make Black Bean Sweet Potato Enchiladas Recipe
Step 1: Sauté the Sweet Potatoes
Start by heating olive oil in a wide skillet over medium heat until it shimmers invitingly. Carefully add your peeled and cubed sweet potatoes, making sure they’re roughly the same size to cook evenly. Season with a teaspoon of salt to draw out their natural sweetness and cook for about 10 minutes, stirring occasionally so they soften without losing shape.
Step 2: Add Bell Pepper and Garlic
Once the sweet potatoes start to mellow, toss in the chopped red bell pepper and minced garlic. These ingredients bring juicy texture and a pungent aroma that wakes up your taste buds.
Step 3: Season the Filling
Sprinkle in onion powder, cumin, and oregano, giving everything a few good stirs to let the spices bloom and aroma fill your kitchen. Keep cooking for 8 to 10 minutes until the sweet potatoes and peppers are perfectly tender but not mushy.
Step 4: Incorporate Black Beans and Spinach
Pour in the entire can of black beans, liquid and all, to retain moisture in your filling. Season gently with pepper and a little extra salt. Then stir in chopped spinach — you can leave it big if you like, but I prefer chopping it fine so it blends in wonderfully without overwhelming any single bite.
Step 5: Moisten with Enchilada Sauce and Fresh Herbs
Add about three tablespoons of your homemade red enchilada sauce to keep the filling juicy and packed with robust flavor. If you love cilantro like I do, fold in a quarter cup now. If you’re not a fan, it’s totally okay to skip it, but the fresh herbaceousness does add a delightful brightness.
Step 6: Prepare the Oven and Pan
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish with nonstick spray so your enchiladas will slide out effortlessly after baking.
Step 7: Roll the Enchiladas
Spoon a generous couple of tablespoons of filling down the center of one flour tortilla, top with a sprinkle of shredded mozzarella for melty goodness, then roll it up tightly. Place it seam side down along one edge of the pan, continuing the process with the rest of the tortillas and filling. Tuck them snugly together so they hold their shape while baking.
Step 8: Add Sauce and Cheese on Top
Pour the enchilada sauce evenly over the rolled tortillas, moving them slightly to let the sauce seep between them. I like to leave the edges sauce-free so those bits get deliciously crispy in the oven — a personal favorite twist that is definitely worth trying. Then cover everything with the remaining mozzarella cheese, adjusting the amount to your preference for cheesiness.
Step 9: Bake to Perfection
Bake the enchiladas for 20 to 30 minutes until the cheese is melted, bubbly, and lightly golden around the edges. Keep an eye on them so you can remove them right when they look irresistible — the crispy tortilla edges and gooey topping are the magic markers here.
Step 10: Garnish and Serve
Give the enchiladas a few minutes to cool, then generously scatter chopped cilantro and white onions over the top. This fresh garnish is key — it adds crunch, herbal zest, and a burst of color that bring the whole dish to life.
How to Serve Black Bean Sweet Potato Enchiladas Recipe
Garnishes
Fresh cilantro and diced white onions are practically non-negotiable when serving this dish. They add a lovely brightness and crunch that contrast the warm, tender filling beautifully. Feel free to include slices of avocado or a dollop of sour cream if you want to elevate it even further.
Side Dishes
Serving your Black Bean Sweet Potato Enchiladas Recipe alongside Tejano beans is a classic combo that enhances the meal’s Tex-Mex vibe. For a lower-carb option, Spanish Cauliflower Rice is a fantastic fresh and flavorful alternative — both sides complement the enchiladas’ rich flavor profile perfectly.
Creative Ways to Present
If you’re feeling fancy or want to impress guests, serve these enchiladas stacked on a vibrant plate, garnished with a drizzle of crema and a squeeze of lime. Add a colorful side salad with radishes and corn to make it a feast for the eyes as well as the palate. Individual-serving ramekins with melted cheese on top also make for a fun, shareable presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your enchiladas, let any leftovers cool completely and transfer them to an airtight container. Stored in the refrigerator, they’ll stay delicious and safe to eat for up to 4 days, giving you ready-made meals that heat up with ease.
Freezing
You can freeze this Black Bean Sweet Potato Enchiladas Recipe either before or after baking. If freezing before, assemble the enchiladas, cover tightly with foil, and freeze for up to 3 months. When you’re ready, bake from frozen, adding a few extra minutes to cook through. Baked leftovers freeze well too — just portion and wrap individually for quick future meals.
Reheating
For best results, reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and the cheese is bubbly again. Microwaving works in a pinch, but you might miss out on that irresistible crispy edge. Reheat covered to retain moisture and prevent drying out.
FAQs
Can I use corn tortillas instead of flour for this recipe?
Absolutely! Corn tortillas add a wonderful texture and authentic flavor. Just be sure to warm them beforehand to prevent cracking when you roll the enchiladas.
Is this recipe vegan-friendly?
It can be! Simply swap the mozzarella for a plant-based cheese or leave it out entirely. The filling is naturally vegan and still incredibly flavorful.
Can I make the filling ahead of time?
Yes, preparing the filling a day before helps the flavors meld beautifully and saves time on the day you bake the enchiladas.
What kind of enchilada sauce should I use?
Homemade red enchilada sauce is preferred for the best flavor, but you can use store-bought if you’re short on time — just pick one that’s rich, smoky, and not overly spicy.
How can I make this recipe spicier?
To add heat, include chopped jalapeños or a dash of cayenne pepper to the filling, or use a spicy enchilada sauce. Fresh sliced chilies as a garnish also kick things up a notch.
Final Thoughts
This Black Bean Sweet Potato Enchiladas Recipe is one of those dishes that warms your soul while surprising your taste buds with each delicious bite. It’s approachable, colorful, and a wonderful way to bring wholesome ingredients into a festive, comforting meal. I cannot wait for you to make this and fall in love with it — your kitchen will thank you, and so will everyone at your table!
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Black Bean Sweet Potato Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Black Bean Sweet Potato Enchiladas are a flavorful, hearty vegetarian dish featuring a spiced sweet potato and black bean filling wrapped in soft tortillas, topped with homemade red enchilada sauce and melted mozzarella cheese. Perfect for a comforting weeknight meal, they combine sweet, savory, and smoky flavors with fresh cilantro and onions for a delicious Tex-Mex inspired dinner.
Ingredients
Filling
- 1 tablespoon olive oil
- 2 medium sweet potatoes, peeled and chopped
- 1 teaspoon salt
- 1 large red bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can black beans, undrained
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 cups spinach, chopped
- 1/4 cup cilantro, chopped (optional)
- About 3 tablespoons homemade red enchilada sauce
Assembly
- 10 flour tortillas
- 2–3 cups shredded mozzarella cheese
- Chopped cilantro, for garnish
- Chopped white onions, for garnish
Additional
- Nonstick cooking spray (for greasing the baking pan)
Instructions
- Heat the oil: In a wide skillet over medium heat, heat 1 tablespoon olive oil until shimmering to prepare for sautéing the vegetables.
- Prepare sweet potatoes: Peel and chop the sweet potatoes into uniform 1/2 inch cubes to ensure even cooking.
- Cook sweet potatoes: Add the sweet potatoes to the hot oil and cook for about 10 minutes, stirring occasionally, seasoning with 1 teaspoon salt to enhance their natural sweetness.
- Add bell pepper and garlic: Stir in the chopped red bell pepper and minced garlic to the skillet with the sweet potatoes.
- Season vegetables: Sprinkle onion powder, cumin, and oregano over the vegetables to build depth of flavor.
- Sauté until tender: Continue sautéing for 8 to 10 minutes until the sweet potatoes and bell peppers are soft and tender.
- Add black beans: Pour in one can of black beans with the liquid undrained to keep the filling moist.
- Season the mixture: Add 1/2 teaspoon black pepper and 1/2 teaspoon salt to taste for balanced seasoning.
- Add spinach: Stir in chopped spinach to incorporate fresh greens without overwhelming large pieces.
- Add optional cilantro: Add 1/4 cup chopped cilantro if desired for a fresh, herbal note in the filling.
- Moisten with enchilada sauce: Stir in approximately 3 tablespoons of the homemade red enchilada sauce to keep the filling flavorful and moist.
- Preheat oven and prepare pan: Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish with nonstick spray.
- Fill tortillas: Place a few tablespoons of the filling along the center of each tortilla, then top with 1 to 2 tablespoons of shredded mozzarella cheese, rolling the tortillas tightly afterward.
- Arrange in pan: Place rolled enchiladas snugly edge to edge in the prepared baking dish.
- Top with sauce: Spoon enchilada sauce over the rolled tortillas, allowing some gaps so the sauce seeps between them. Optionally leave edges uncovered for crispiness.
- Add remaining cheese: Sprinkle the rest of the mozzarella cheese evenly atop the enchiladas according to your preference.
- Bake: Bake at 375°F for 20 to 30 minutes until the cheese is melted, bubbly, and slightly golden. Watch the edges for crispy texture and remove when desired doneness is reached.
- Cool and garnish: Let the enchiladas rest for about 5 minutes, then garnish generously with chopped cilantro and white onions for fresh brightness.
- Serve suggestion: Serve alongside Tejano beans or Spanish Cauliflower Rice for a complete meal.
Notes
- Chopping the sweet potatoes uniformly helps them cook evenly and prevents some pieces from being undercooked.
- The amount of cheese can be adjusted based on preference; more cheese will add richness while less keeps it lighter.
- Cilantro is optional, but highly recommended to add fresh herbal flavor and brightness as a garnish.
- Leaving some edges of the tortillas without sauce allows for crispy crunchy edges after baking.
- This dish can be made vegan by substituting the mozzarella cheese with a plant-based cheese alternative.
- Use a 9×13 inch pan for best fit when assembling all 10 enchiladas; an 11×8 inch pan might be too small for all rolled tortillas.
- Make sure to preheat the oven fully so the enchiladas bake evenly.
- The recipe’s homemade enchilada sauce enhances flavor; store-bought sauce can be used in a pinch but may alter taste slightly.
