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Easy Cheesy Sweet Potato and Black Bean Enchiladas

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A quick and easy vegetarian enchilada recipe featuring roasted sweet potatoes, black beans, and a cheesy blend, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 ½ cups shredded mild cheddar and Monterey Jack cheese blend
  • 8 small flour or corn tortillas (6-inch)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) enchilada sauce, store-bought or homemade
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp chili powder
  • 1 tbsp olive oil
  • A handful fresh cilantro, chopped (optional, for garnish)
  • Sour cream or Greek yogurt for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
  3. While potatoes roast, heat a skillet over medium heat with a splash of olive oil. Sauté chopped onion for 3-4 minutes until translucent, then add minced garlic and cook for another minute until fragrant.
  4. In a mixing bowl, combine roasted sweet potatoes, sautéed onion and garlic, drained black beans, cumin, smoked paprika, chili powder, and 1 cup of shredded cheese. Mix gently to keep some potato chunks intact.
  5. Warm tortillas briefly in the microwave (about 20 seconds wrapped in a damp paper towel) or on a dry skillet to make them pliable.
  6. Spread about ½ cup (120 ml) enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
  7. Spoon approximately ⅓ cup (80 ml) of the filling into each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling.
  8. Pour remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining ½ cup (60 g) cheese evenly on top.
  9. Bake uncovered for 15-20 minutes until bubbly and golden on the edges.
  10. Remove from oven, let cool for 5 minutes. Sprinkle fresh cilantro over the top and serve with sour cream or Greek yogurt if desired.

Notes

Roast sweet potatoes until tender but not mushy to avoid a wet filling. Warm tortillas before rolling to prevent cracking. Freshly shredded cheese melts better than pre-shredded. For a crispier top, broil for the last 2 minutes but watch closely. Add cayenne or hot sauce for heat if desired.

Nutrition

Keywords: enchiladas, sweet potato, black beans, vegetarian, cheesy, easy dinner, weeknight meal, plant-based

Find it online: https://milacook.com/easy-cheesy-sweet-potato-and-black-bean-enchiladas-recipe-for-perfect-dinner/