Sweet Potato Enchiladas Recipe With Black Beans For Veggies

Name: Sweet Potato Enchiladas
Prep time: 1 h 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: – 1 ¼ pounds sweet potatoes (2 small-to-medium); – 1 can (15 ounces) black beans (rinsed and drained) or 1 ½ cups cooked black beans; – 4 ounces (1 cup) grated Monterey Jack cheese; – 2 ounces (½ cup) crumbled feta cheese; – 2 small cans (4 ounces each) diced green chiles; – 1 medium jalapeño (seeded and minced); – 2 cloves garlic (pressed or minced); – 2 tablespoons lime juice; – ½ teaspoon ground cumin; – ½ teaspoon chili powder; – ¼ teaspoon cayenne pepper (optional); – ¼ teaspoon salt (more to taste); – Freshly ground black pepper (to taste); – 2 cups (16 ounces) mild salsa verde (store-bought or homemade); – 10 corn tortillas; – 4 ounces (1 cup) grated Monterey Jack cheese; – 2 tablespoons sour cream; – 1 tablespoon water; – ¼ cup chopped red onion; – ¼ cup chopped fresh cilantro

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Why You’ll Love This Sweet Potato Enchiladas

Sweet potato enchiladas are a fantastic choice for anyone looking for a simple yet flavorful meal. They combine the natural sweetness of roasted sweet potatoes with hearty black beans, creating a dish that’s both satisfying and nutritious. This recipe is perfect for busy evenings because it comes together quickly and offers a balance of taste and health benefits.

One key reason you’ll enjoy these enchiladas is their ease of preparation. Roast or microwave 2 large sweet potatoes, about 1.5 lb, until tender, then mash and mix with black beans and spices before wrapping in 8 corn or flour tortillas. The whole process takes about 15 minutes for assembly and bakes at 375°F for 20-25 minutes, making it ideal for weeknight dinners or meal prep.

Health-wise, they’re packed with vitamin A, fiber, and plant-based protein from the black beans, which support immunity and digestive health. Using reduced-fat cheese or a cashew crema helps keep calories in check while providing antioxidants and complex carbohydrates for sustained energy. Plus, the recipe’s versatility allows for easy adaptations, like swapping tortillas for gluten-free corn or making it vegan by replacing cheese with vegan alternatives.

The distinctive flavor comes from the roasted sweet potatoes balancing smoky enchilada sauce, cumin, and chili powders. Fresh cilantro, lime, and a tangy crema add brightness, and the filling can be made ahead for batch cooking. This makes sweet potato enchiladas a practical, flavorful staple for vegetarian meals.

Jump To

1. Why You’ll Love This Sweet Potato Enchiladas
2. Essential Ingredients for Sweet Potato Enchiladas
3. How to Prepare the Perfect Sweet Potato Enchiladas: Step-by-Step Guide
4. Protein and Main Component Alternatives
5. Vegetable, Sauce, and Seasoning Modifications
6. Mastering Sweet Potato Enchiladas: Advanced Tips and Variations
7. How to Store Sweet Potato Enchiladas: Best Practices
8. FAQs: Frequently Asked Questions About Sweet Potato Enchiladas
9. Sweet Potato Enchiladas

Essential Ingredients for Sweet Potato Enchiladas

To make these sweet potato enchiladas, you’ll need a specific set of ingredients that bring out the best flavors and textures. I’ll list them out clearly so you can gather everything before you start. Remember to use high-quality items, as they really enhance the final dish.

1 ¼ pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans (rinsed and drained) or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño (seeded and minced)
2 cloves garlic (pressed or minced)
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt (more to taste)
Freshly ground black pepper (to taste)
2 cups (16 ounces) mild salsa verde (store-bought or homemade)
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped fresh cilantro

This list covers all the items needed for the filling and assembly. For special dietary options, you can use vegan cheese to make it dairy-free or choose certified gluten-free corn tortillas.

How to Prepare the Perfect Sweet Potato Enchiladas: Step-by-Step Guide

Preheating and Roasting Sweet Potatoes

First, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, coat the flat sides lightly with olive oil, and bake them flat-side down for 30 to 35 minutes until tender. While the potatoes roast, gather your other ingredients to keep things moving smoothly.

Preparing the Filling

Once the sweet potatoes are done, in a mixing bowl, combine the black beans, grated Monterey Jack cheese, feta cheese, diced green chiles, jalapeño, garlic, lime juice, ground cumin, chili powder, cayenne pepper, salt, and black pepper. Scoop out the cooked sweet potato flesh, mash it, discard the skins, and stir it into the mixture. Taste and adjust seasoning as needed.

Warming and Assembling Tortillas

Warm the tortillas individually or in a microwave and cover them with a tea towel to keep warm. For more on similar hearty recipes, check out our sweet potato casserole guide for additional inspiration. Spread about ½ cup of the filling down the center of each tortilla, wrap the sides over, and place them seam side down in a 9 by 13-inch baking dish that you’ve coated with about ½ cup of salsa verde.

Baking and Finishing Touches

Top the enchiladas with the remaining salsa verde and grated Monterey Jack cheese, then bake for 25 to 35 minutes until the sauce bubbles and the cheese is lightly golden. Let cool for 5 minutes before whisking the sour cream with water to make a drizzle and pouring it over the top. Finally, garnish with chopped red onion and cilantro, then serve immediately.

Preparation time is about 20 minutes, with total cook time around 60 minutes, making the whole process roughly 1 hour and 20 minutes. This recipe yields 10 enchiladas, serving about 5 people, and it’s a great vegetarian option.

Protein and Main Component Alternatives

When making sweet potato enchiladas, you have flexibility with the main proteins. Black beans are the classic choice, providing 1 can (15 oz) for a hearty, fiber-rich filling. For variety, try swapping in cooked lentils for a nutty flavor or shredded chicken for a non-vegetarian twist.

Black beans (1 can/15 oz) keeps the filling hearty.
Lentils (1 cup cooked) offers similar protein with a nutty taste.
Shredded chicken or turkey (1 2 cups cooked) adds savory contrast.
Crumbled tempeh or firm tofu (8 oz, pan-fried) great for vegan boosts.
Pinto or kidney beans (1 can) changes the texture while staying plant-based.
Roasted butternut squash or pumpkin (2 cups) for a sweeter variation.

Remember to adjust moisture and seasoning when substituting to keep the filling just right.

Vegetable, Sauce, and Seasoning Modifications

Customizing your sweet potato enchiladas is easy with these tweaks. For vegetables, add items like roasted bell peppers or spinach to boost nutrients and flavor. Sauces can vary too, such as using green tomatillo salsa for tanginess.

Vegetables: Add roasted bell peppers, spinach (2 cups wilted), or corn (1 cup).
Sauces: Try mole sauce or smoky chipotle-tomato sauce.
Seasonings: Include smoked paprika (1 tsp) or fresh cilantro (1/4 cup).
Heat control: Use diced green chiles (1/4 1/2 cup) or keep it mild.

Briefly sauté veggies to remove excess moisture before mixing.

Mastering Sweet Potato Enchiladas: Advanced Tips and Variations

Pro Cooking Techniques

Roasting sweet potatoes at high heat promotes caramelization for deeper flavor. Pass them through a sieve for a silky filling and mix with black beans for body. For more ideas on baked dishes, visit our baked potato casserole recipe.

Flavor and Presentation Variations

Experiment with smoky fillings or fusion twists like curry powder. Serve in a white dish with garnishes for visual appeal. Make-ahead options include refrigerating assembled enchiladas for up to 24 hours.

How to Store Sweet Potato Enchiladas: Best Practices

Proper storage keeps your enchiladas fresh and tasty. Cool them to room temperature before refrigerating in an airtight container for 3-4 days. Reheat in the oven at 350°F for 10-15 minutes.

For freezing, wrap tightly and store for up to 3 months, thawing overnight before reheating. Portion into containers for meal prep to maintain texture and flavor. For more on health benefits, check out the health benefits of sweet potatoes.

FAQs: Frequently Asked Questions About Sweet Potato Enchiladas

Can I make sweet potato enchiladas ahead of time and freeze them?

Yes, you can prepare the enchiladas fully, including baking, then let them cool completely before freezing. Wrap them tightly and store in an airtight container or freezer bag. When ready to serve, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until heated through. Add fresh toppings like sour cream or cilantro after reheating for best flavor.

How can I reduce the spiciness of the jalapeño in the sweet potato enchilada filling?

To tone down the heat, remove the seeds and membranes from the jalapeño before chopping, as they contain most of the spice. You can also substitute with a milder pepper like poblano or use less jalapeño overall. Serving the enchiladas with cooling toppings such as sour cream or avocado helps balance the spice.

What size and type of tortillas work best for sweet potato enchiladas?

Corn tortillas between 5.5 and 6.5 inches in diameter are ideal because they hold the filling well without breaking. You can also use flour tortillas if preferred, which tend to be softer and more pliable. To prevent cracking, warm tortillas briefly before assembling.

Can I substitute sweet potatoes with other vegetables in this enchilada recipe?

Yes, butternut squash is a popular alternative that provides a similar sweetness and texture. You can also use roasted pumpkin or even mashed carrots. Adjust baking time if needed to ensure the filling is tender, and season to taste to complement your chosen vegetable.

Is it possible to layer sweet potato enchiladas instead of rolling individual tortillas?

Layering the ingredients lasagna-style is a great alternative to rolling, especially for larger batches. Use the tortillas as layers, adding filling and sauce between each. Bake as usual, but keep an eye on cooking times as a thicker layered dish may require slight adjustments to ensure even heating.

Vegetarian Black Bean and Sweet Potato Enchiladas Recipe