Black Bean and Sweet Potato Enchiladas
These black bean and sweet potato enchiladas have a sweet and spicy filling that will have you coming back for seconds! It’s easy to make and filled with plenty of healthy ingredients!
I recently made this dish while my dad was over, working on our basement remodel. He tends to be more of a meat and potatoes kind of guy, so I wasn’t expecting him to ask for a taste of these black bean and sweet potato enchiladas. But he asked what I was making and I offered him a plate. He happily polished-off two enchiladas and told me I should make these for our next family dinner! That seems like a pretty good endorsement.
Tips for the perfect enchiladas
- Dice the sweet potato into small pieces so it will cook faster. That’s one of the slowest parts of the recipe, and smaller pieces cook more quickly!
- Be sure to buy a high-quality green enchilada sauce. I love the Herdez and Frontera brands.
- Enchiladas are traditionally made with corn tortillas, but corn tortillas aren’t very pliable and they may crack as you try to fill them. To make them softer, try microwaving them with a damp paper towel on top for 30-45 seconds. You can also use a blend of corn and flour tortillas for a stronger shell.
- After rolling the tortillas, place them seam side down so they stay closed.
Black Bean and Sweet Potato Enchiladas
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Description
These black bean and sweet potato enchiladas have a sweet and spicy filling that will have you coming back for seconds! It’s easy to make and filled with plenty of healthy ingredients!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic, minced
- 1 medium sweet potato (½ lb) diced
- 1 15oz can diced tomatoes
- 1 cup water
- ¼ teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 cup shredded cheddar cheese, divided
- 1 15oz can black beans, rinsed and drained
- ½ cup corn
- 8 corn tortillas
- 1 cup green enchilada sauce, divided
Instructions
- Preheat oven to 350 degrees.
- In a large skillet or dutch oven, heat the olive oil over medium heat.
- Add the onion, cooking for 4-5 minutes, or until the onion starts to soften.
- Add the garlic and continue to cook for 2 minutes.
- Add the sweet potato, tomatoes, water, chili powder, cumin, and coriander to the skillet. Let simmer for 15-20 minutes, or until the sweet potatoes soften.
- Gently mash the sweet potatoes with a fork or potato masher.
- Stir in ½ cup of the cheese, black beans, and corn.
- Let cook for 5 more minutes, then set aside and let it cool slightly.
- Pour about 1/4 cup of the enchilada sauce to the bottom of a baking dish.
- Add about ¼ cup filling to each tortilla. Roll, and place in the pan, (on top of the sauce) seam side down.
- Once you’ve rolled them all and filled your pan, cover with remaining sauce and cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and continue to cook for 5-10 minutes until the cheese is completely melted.
Enchilada Side Dish Ideas
Looking for something to serve with these enchiladas? Try one of these easy side dish recipes!
Rice Cooker Mexican-Style Rice
What’s your favorite Mexican dish?
i have come to realize that sweet potatoes and black beans are match made in heaven. Love this enchilada
Yum, looks delish and I love your opening message, Liz. It’s really nice to just reflect on where you are and be happy in this moment!
Yep, Pinning this one. It looks sooooooo good.
I’m so glad you’re in a happy place right now in your life. 🙂
Thanks, Olivia!! 🙂
These enchiladas look so good! I’ve actually never had this combo, either, but you’re pushing me closer to trying! (So easy to get stuck in our same-food ruts, isn’t it?) And I NEVER would have thought to pair sweet potato with almond butter, haha 🙂 Trying that one, too!
It sounds crazy but it is weirdly delicious!
Sweet potato and black beans is one of the best food combos ever! I have a very similar recipe that I’ve been dying to share on my blog, but I need to make it again because my photos are pretty horrid. 😉
Haha I was SO frustrated trying to take pictures of this!! It’s just not a photogenic meal, but I guess the taste makes up for it 🙂
These look amazing! I love Mexican food!
I would def take the time to make that!! Looks awesome!
My kind of meal!
I’ve never used a sweet potato in a Mexican dish either, but it really does look amazing. I usually just go for the almond/coconut butter and cinnamon combo, but I’m actually really interested to see what it would taste like as a savory dish. Definitely pinning this 🙂
Last year I was STUCK on the sweet potato + almond butter combo! I had it multiple times a week!
This recipe looks great – can’t wait to give it a whirl!
I’m a big fan of Thanksgiving sweet potato souffle or casseroles but I’ll take it any way they’re served!