Colorful Sweet Potato Black Bean Enchiladas
These vibrant and flavorful sweet potato black bean enchiladas make for a hearty and satisfying vegetarian meal that's perfect for both weeknight dinners and meal prep.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl large
- 1 9x13-inch baking dish greased
Ingredients
Main Ingredients
- 2 large sweet potatoes peeled and diced
- 1 can 15 oz black beans, drained and rinsed
- 8-10 large flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Add-Ins
- 1 cup corn kernels
- 1 cup sautéed onions and bell peppers
- Fresh cilantro for garnish
- Avocado slices for serving
Instructions
Preparation
- Preheat the oven to 400°F. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
- In a large mixing bowl, combine the roasted sweet potatoes with the drained black beans. Mix well to integrate flavors.
- Lower oven temperature to 375°F. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas evenly and top with shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
Serving
- Allow the enchiladas to cool slightly before serving. Garnish with fresh cilantro and avocado slices as desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to a month.
Notes
Pro Tips: Use flour tortillas for a softer texture. Layer enchilada sauce on the bottom of the baking dish for added flavor. Ingredient Substitutions: Swap cheese for a vegan option to make this dish dairy-free. How to Serve: Garnish with cilantro and avocado for added freshness. Storage & Freshness: Refrigerate for up to 3 days or freeze for a month. Make-Ahead Tips: Prepare filling and assemble enchiladas a day in advance, then bake when ready to serve.