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
Scale
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.
