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Black Bean Sweet Potato Enchiladas

These enchiladas are packed with flavor and nutrition. The sweet potatoes add natural sweetness that balances perfectly with the savory beans and spicy enchilada sauce. They’re satisfying enough that no one will miss the meat. Make a pan for dinner and freeze another for later—they reheat beautifully. Top with cilantro, sour cream, and avocado for the full experience.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, peeled and cubed
  • 1 (15 oz) can black beans
  • 1 cup corn
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 8 flour tortillas
  • 2 cups enchilada sauce
  • 2 cups cheese, shredded
  • Cilantro, sour cream, and avocado for serving

Method
 

  1. Roast sweet potatoes at 400°F for 20 minutes. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.
  2. Mix roasted sweet potatoes with beans, corn, and spices. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.
  3. Spread 1/2 cup enchilada sauce in baking dish.
  4. Fill tortillas with sweet potato mixture.
  5. Roll and place seam-side down in dish.
  6. Pour remaining sauce over enchiladas.
  7. Top with cheese. This is your chance to make it look as good as it tastes! A little garnish goes a long way for presentation.
  8. Bake at 375°F for 25-30 minutes. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.
  9. Serve with toppings. This is your chance to make it look as good as it tastes! A little garnish goes a long way for presentation.