These Sweet Potato and Black Bean Enchiladas are a wholesome, plant-powered meal that’s both satisfying and flavorful.
Packed with fiber-rich sweet potatoes, protein-filled black beans, and fresh vegetables, they’re naturally nutritious and lower in saturated fat.
Easy to assemble, freezer-friendly, and perfect for meal prep, these enchiladas are a delicious way to enjoy a comforting, balanced dinner any night of the week.
Sweet Potato and Black Bean Enchiladas
Equipment
- 9×13 inch baking dish
- Steamer basket
- Medium mixing bowl
- Potato masher
- Spoon or spatula
- Microwave-safe plate with damp paper towel
Ingredients
- 1 large sweet potato peeled and diced
- 1 large onion diced
- 1 red bell pepper diced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ cup fresh cilantro chopped
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- 15 oz. canned black beans drained and rinsed (≈1.5 cups)
- 8 oz. shredded Monterey Jack cheese ≈2 cups
- 10 flour tortillas
- 2 cups enchilada sauce
Instructions
- Preheat Oven for Perfect Baking: Start by preheating your oven to 375°F (190°C). This ensures that when your enchiladas go into the oven, they cook evenly and the cheese melts beautifully. While the oven is warming, you can begin preparing the filling.
- Prepare the Vegetables: Peel and dice the sweet potato into small, evenly sized cubes so they cook uniformly. Dice the onion and red bell pepper into similar sizes. Having uniform pieces ensures even steaming and a consistent texture in the final filling.
- Steam the Vegetables Until Tender: Place the diced sweet potato, onion, and bell pepper in a steamer basket over boiling water. Cover and steam for about 15 minutes, or until the sweet potato is tender enough to be easily pierced with a fork. Steaming rather than roasting reduces added fat while keeping the vegetables soft and flavorful.
- Mash the Steamed Vegetables: Transfer the steamed vegetables into a medium mixing bowl. Sprinkle in the smoked paprika, ground cumin, coriander, garlic powder, salt, pepper, and chopped cilantro. Using a potato masher, gently mash the mixture until mostly smooth, leaving some small lumps for texture. This creates a creamy, flavorful base for the enchiladas without losing the character of the vegetables.
- Incorporate the Black Beans: Drain and rinse the canned black beans thoroughly. Add them to the mashed vegetable mixture and stir gently until fully combined. The beans provide a protein-rich element, balancing the sweetness of the potato and the savory spices. Taste the mixture and adjust the seasoning if needed, adding more salt, pepper, or spices to suit your preference.
- Prepare the Baking Dish: Spread about 1/4 cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish. This prevents the tortillas from sticking and ensures that the enchiladas stay moist while baking.
- Warm the Tortillas for Easy Rolling: To make the tortillas pliable and prevent cracking, wrap them in a damp paper towel and microwave for 30–45 seconds. Warm tortillas are easier to roll and will hold the filling without tearing.
- Assemble the Enchiladas: Spoon an even amount of the sweet potato and black bean filling onto the center of each tortilla. Roll the tortilla tightly, tucking in the sides, and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas until all the filling is used. Arrange them snugly side by side.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded Monterey Jack cheese generously across the enchiladas, ensuring every bite will have a cheesy finish. You can add extra cheese inside the tortillas for more indulgence if desired.
- Bake Covered for Even Cooking: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Covering the dish keeps the enchiladas moist, allowing the flavors to meld and the filling to heat evenly.
- Uncover and Finish Baking: After the initial 20 minutes, remove the foil and continue baking for another 10 minutes. This step allows the cheese to fully melt and lightly brown, creating a visually appealing golden layer.
- Serve and Enjoy: Carefully remove the enchiladas from the oven. Let them rest for a few minutes before serving, which helps the filling set slightly and makes them easier to slice. Serve warm, garnished with extra cilantro, a dollop of sour cream, or fresh lime wedges if desired.
- Make-Ahead and Freezer Options: To prepare ahead, assemble the enchiladas in the dish, cover with foil, and refrigerate for 3–5 days. Bake covered for 30 minutes, then uncover for 10 minutes before serving. For freezing, wrap the dish tightly with foil and freeze for up to 3 months. Bake directly from the freezer at 375°F covered for 45 minutes, then uncover for 10–15 minutes to melt the cheese completely.
Notes
- Steaming the vegetables instead of roasting keeps them tender and reduces added fat.
- Use ripe, firm sweet potatoes for the best texture and natural sweetness.
- Warm tortillas before rolling to prevent cracking and ensure a neat presentation.
- Adjust spices according to your taste—smoked paprika adds depth, while cumin and coriander add subtle warmth.
- Black beans can be substituted with pinto beans or chickpeas for variety.
- Make-ahead and freezer-friendly: fully assembled enchiladas hold well in the fridge for up to 5 days and in the freezer for up to 3 months.
Chef’s Secrets: Insider Tips For Success
To elevate these enchiladas, pay close attention to layering flavors.
Mash the sweet potatoes lightly—leaving small chunks adds texture that contrasts beautifully with the creamy beans.
Fresh cilantro brightens the dish, but if you’re not a fan, a squeeze of lime juice and a sprinkle of lime zest provide a refreshing alternative.
Toasting corn tortillas slightly before filling helps prevent them from breaking, especially if you make this dish gluten-free.
Finally, don’t skimp on the sauce; a generous layer ensures every bite is moist and flavorful.
Serving Suggestions: How To Enjoy Best
These enchiladas shine as a main course paired with simple, fresh sides.
Serve with a crisp green salad, avocado slices, or a dollop of sour cream or yogurt for extra creaminess.
For a heartier meal, offer Mexican rice, quinoa, or roasted vegetables on the side.
Garnish with chopped cilantro, pickled jalapeños, or a drizzle of hot sauce for color, flavor, and a restaurant-quality finish.
They’re also perfect for casual weeknight dinners or as a centerpiece for a festive gathering.
Storage Tips: Keep Enchiladas Fresh Longer
For short-term storage, cover the baked enchiladas tightly with foil and refrigerate for 3–5 days.
Reheat in the oven at 350°F for 10–15 minutes until warmed through, or use a microwave for a quick option.
For long-term storage, wrap the entire dish in foil and freeze for up to 3 months.
To bake from frozen, keep the foil on for 45 minutes, then remove and bake 10–15 minutes more to melt the cheese and achieve a slightly golden top.
Always allow them to rest a few minutes before serving to help the filling set.
Frequently Asked Questions
1. Can I make these enchiladas vegan?
Absolutely! Simply replace the cheese with your favorite plant-based cheese or omit it entirely. The sweet potato and black bean filling remains delicious and filling without dairy.
2. Can I use corn tortillas instead of flour?
Yes, corn tortillas work perfectly, making the recipe gluten-free. Slightly toasting them before rolling prevents them from cracking or falling apart during baking.
3. Can I add other vegetables to the filling?
Definitely! Zucchini, spinach, or mushrooms make excellent additions. Just steam or sauté them beforehand and fold into the mashed sweet potato mixture.
4. How spicy is this recipe?
This version is mild and family-friendly. To add heat, incorporate a pinch of cayenne, diced jalapeños, or a few dashes of hot sauce to the filling or sauce.
5. Can I freeze the enchiladas after baking?
Yes! While freezing before baking is ideal for meal prep, baked enchiladas can also be frozen. Wrap them tightly in foil and reheat in the oven, adding extra time to ensure the center is warm.
