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Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas Recipe

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A hearty and flavorful vegetarian dish, these enchiladas combine roasted sweet potatoes, black beans, and spices, all wrapped in tortillas and topped with a zesty enchilada sauce and melted cheese.

  • Total Time: 1 hour
  • Yield: 8 enchiladas 1x

Ingredients

Scale

For the Filling:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 3 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste

For Assembly:

  • 8 small flour or corn tortillas
  • 1 cup shredded cheese (for topping)

Instructions

1. Prepare the Filling:

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
  3. In a large mixing bowl, combine roasted sweet potatoes, black beans, corn, cilantro, and 1 cup of shredded cheese. Set aside.

2. Make the Enchilada Sauce:

  1. Heat olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  2. Gradually whisk in vegetable broth until smooth. Stir in tomato paste, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
  3. Simmer for 5-7 minutes, stirring occasionally, until thickened.

3. Assemble the Enchiladas:

  1. Reduce oven temperature to 375°F (190°C).
  2. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
  3. Spoon about 1/4 cup of the filling into each tortilla, roll tightly, and place seam-side down in the dish.
  4. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.
  5. Sprinkle 1 cup of shredded cheese over the top.

4. Bake:

  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

5. Serve:

  1. Garnish with extra cilantro, avocado slices, or a dollop of sour cream if desired.
  2. Serve warm and enjoy!
  • Author: Lindsey Chastain
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: main dish
  • Cuisine: Mexican

Find it online: https://waddleandcluck.com/sweet-potato-and-black-bean-enchiladas/

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