What ingredients do I need to make black bean sweet potato enchiladas?

To make black bean sweet potato enchiladas, you’ll need sweet potatoes, canned black beans (drained and rinsed), corn or flour tortillas, enchilada sauce, shredded cheese (optional for a vegan option), onion, garlic, olive oil, cumin, chili powder, salt, and pepper. You can also add cilantro or lime juice for extra flavor. The sweet potatoes should be peeled and cubed, then roasted or sautéed before mixing with the beans and spices. This combination creates a nutritious and filling filling perfect for enchiladas.

How do I make black bean sweet potato enchiladas step-by-step?

Start by roasting the peeled, cubed sweet potatoes at 400°F (200°C) for about 20-25 minutes until tender. Meanwhile, sauté onion and garlic in olive oil until soft, then stir in black beans and spices like cumin and chili powder. Mix the roasted sweet potatoes with the bean mixture. Spoon this filling onto tortillas, roll them up, place them in a baking dish, and cover with enchilada sauce and cheese if desired. Bake at 375°F (190°C) for 20-25 minutes until bubbly and heated through.

Can black bean sweet potato enchiladas be made vegan?

Yes, black bean sweet potato enchiladas can easily be made vegan. Simply omit the cheese or use a plant-based cheese alternative. You can also confirm that the enchilada sauce is free from animal products, as some store-bought sauces may contain dairy or other animal-derived ingredients. Adding nutritional yeast to the filling can give a cheesy flavor without dairy. This dish is naturally rich in protein and fiber, making it a wholesome vegan meal.

How long can I store leftover black bean sweet potato enchiladas?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in an oven at 350°F (175°C) for about 15-20 minutes, or microwave individual portions until heated through. You can also freeze leftovers by wrapping them tightly in foil or placing in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

What are some good side dishes to serve with black bean sweet potato enchiladas?

Black bean sweet potato enchiladas pair well with fresh sides like Mexican rice, a simple green salad, or guacamole and salsa. You can also serve them with steamed or grilled vegetables such as corn on the cob or sautéed peppers. Adding a dollop of sour cream or a squeeze of lime over the enchiladas enhances their flavor. For a lighter option, a cucumber and tomato salad with lime dressing complements the dish nicely.

Black Bean Sweet Potato Enchiladas: 30 Minute Veg Dinner

Name: Black Bean Sweet Potato Enchiladas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 1 1/4 lb sweet potatoes, sliced lengthwise; 1 can (15 oz) black beans, rinsed and drained or 1 1/2 cup cooked black beans; 4 oz grated Monterey Jack cheese (1 cup); 2 oz crumbled feta cheese (1/2 cup); 2 small cans (4 oz each) diced green chiles, drained; 1 medium jalapeño, seeded and minced; 2 cloves garlic, pressed or minced; 2 Tbsp lime juice; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/4 tsp cayenne pepper (optional); 1/4 tsp salt, plus more to taste; Freshly ground black pepper, to taste; 2 cups mild salsa verde (16 oz); 10 corn tortillas (about 6-inch diameter); Additional 4 oz grated Monterey Jack cheese (1 cup) for topping; 2 Tbsp sour cream; 1 Tbsp water (for the sour-cream drizzle); 1/4 cup chopped red onion (for garnish); 1/4 cup chopped fresh cilantro (for garnish)

Description

🌮 This hearty vegetarian enchilada packs protein‑rich black beans and sweet‑potato goodness for a satisfying dinner.
🥔 The green‑salsa base and cheesy topping deliver bold Mexican flavor without the meat.

Ingredients

Scale

1 1/4 lb sweet potatoes, sliced lengthwise

1 can (15 oz) black beans, rinsed and drained or 1 1/2 cup cooked black beans

4 oz grated Monterey Jack cheese (1 cup)

2 oz crumbled feta cheese (1/2 cup)

2 small cans (4 oz each) diced green chiles, drained

1 medium jalapeño, seeded and minced

2 cloves garlic, pressed or minced

2 Tbsp lime juice

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper (optional)

1/4 tsp salt, plus more to taste

Freshly ground black pepper, to taste

2 cups mild salsa verde (16 oz)

10 corn tortillas (about 6-inch diameter)

Additional 4 oz grated Monterey Jack cheese (1 cup) for topping

2 Tbsp sour cream

1 Tbsp water (for the sour-cream drizzle)

1/4 cup chopped red onion (for garnish)

1/4 cup chopped fresh cilantro (for garnish)

Instructions

1-Getting Started with Prep: First, preheat your oven to 400°F. Line a baking sheet with parchment paper to make cleanup a breeze. This initial step ensures your sweet potatoes get that perfect tender texture, which is key for this black bean sweet potato enchiladas recipe.

2-Preparation: Place the sweet potato halves cut-side down on the baking sheet and brush the exposed flesh with a little olive oil. Bake them for 30-35 minutes until they’re soft and easy to mash. While the potatoes are in the oven, pour 1/2 cup of the salsa verde into a 9×13-inch baking dish to create a flavorful base for your enchiladas.

3-Mixing the Filling: In a large bowl, combine the black beans, 1 cup grated Monterey Jack cheese, feta cheese, diced green chiles, jalapeño, garlic, lime juice, cumin, chili powder, cayenne pepper if you’re using it, salt, and pepper. Give it a good stir to blend those bold flavors together. Once your sweet potatoes are cool enough to handle, scoop out the flesh, mash it up, and mix it into the bean-cheese mixture. Taste and adjust the seasoning as needed for that perfect balance.

4-Warming Tortillas: At this point, it’s a great idea to warm your corn tortillas so they don’t crack when you roll them. You can microwave them for 20 seconds covered with a damp paper towel or heat them briefly in a skillet.

5-Assembling and Baking: Spoon about 1/2 cup of the filling down the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish. Top everything with the remaining salsa verde and the extra 1 cup of grated Monterey Jack cheese. Pop it back in the oven and bake for 25-35 minutes until the cheese melts and the sauce bubbles beautifully.

6-Final Touches: After baking, let the enchiladas stand for 5 minutes to set. Then, whisk together the sour cream and water to make a quick drizzle, and garnish with chopped red onion and cilantro. The total time for this quick plant-based enchilada dinner is about 1 hour and 20 minutes, with 20 minutes of prep and 60 minutes of cooking.

Notes

🧂 Use certified gluten‑free corn tortillas for a completely gluten‑free dish.
🥛 Omit the Monterey Jack and feta, and replace the sour cream with vegan sour cream for a dairy‑free version.
🍠 Swap sweet potatoes for butternut squash if you prefer a milder, nutty flavor.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 240
Sugar: 12 g
Sodium: 400 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 20 mg

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