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?
My favorite way to enjoy a sweet potato is pretty simple: baked with some cinnamon! LOVE IT!
Mmmm. That looks delicious! Pinning it right now 🙂
Awww yus- bookmarking this!!!
I LOVE adding sweet potatoes to my enchiladas. These sound so tasty. I think I could probably eat Mexican food every single day of the week :).
I don’t know why I waited so long to try it!
Yum those look amazing! I’d have to sub the beans for something else but otherwise these look delicious 🙂
I bet peppers or TVP (or some sort of meat) would be good, too!
You have been on a roll with the amazing recipes lately! Jealous!! That glasses picture/quote is spectacular. I am loving that you’re loving life! 🙂
Love that you’re managed to slow it down and enjoy the little moments too! It makes such a difference, doesn’t it? And mm, sweet potato + black bean is a combo worth taking time to enjoy–I used to make the “quesadillas” out of the Veganomicon all the time with those as filler–such a good, quick, healthy meal. And cheap to boot 😉
Looks amazing! And yes, slowing down to be grateful and reflect on your blessings is so important. Thanks for the reminder. 🙂
Hey, I’m really diggin’ your glasses. I have a similar pair, I love the tortoise color!
Haha, thanks Tara!!
I love it that every time I come to your blog I’m inspired to get in the kitchen and start cooking – all of your dishes look simple, delicious and nourishing. Thanks so much!
Thank YOU, Claire!