Vegetarian Sweet Potato and Black Bean Enchiladas
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These vegetarian enchiladas are made with roasted sweet potatoes, hearty black beans, and warm spices, all wrapped in corn tortillas and baked with a savory enchilada sauce and melted cheese. Perfect for a comforting and flavorful weeknight dinner, and easily customizable with your choice of toppings like cilantro, avocado, or lime.
Prep time
20 min
Cook time
45 min
Servings
4
Calories
380 kcal
These Vegetarian Sweet Potato and Black Bean Enchiladas are a delicious and satisfying Mexican-inspired dish that combines tender roasted sweet potatoes with hearty black beans, wrapped in soft corn tortillas and finished with a rich enchilada sauce. The mixture of sweet and savory flavors, along with the slightly spicy enchilada sauce, makes this meal both comforting and flavorful. Ideal for weeknight dinners, the filling can be prepared ahead of time and the enchiladas can be assembled and baked when you're ready to eat. Gently sautéed onions and garlic add aromatic depth, while cumin and chili powder give the filling a warm, earthy kick. The enchiladas are topped generously with cheese for a melty, golden finish. Served with a side of fresh cilantro, diced avocado, and lime wedges, this dish is sure to satisfy both vegetarians and meat-eaters alike. It's a wholesome, family-friendly meal that's easy to customize with your favorite toppings.
Ingredients
Servings
- 2 cups Sweet potatoes (peeled and diced)
- 1 can Black beans (drained and rinsed (15 oz))
- 1 Yellow onion (medium, chopped)
- 2 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Corn tortillas (8-10)
- 2 cups Enchilada sauce
- 1 cup Shredded cheese (Mexican blend or cheddar)
- Fresh cilantro (optional, for serving, to taste)
- 1 Avocado (optional, for serving, sliced)
- Lime wedges (optional, for serving)
Directions
1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. While sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until it becomes translucent, then add garlic and cook for another minute.
3. Mix in the cumin and chili powder, stirring for 30 seconds until fragrant. Add roasted sweet potatoes and black beans. Stir to combine and cook for 2 more minutes. Remove from heat.
4. Reduce oven heat to 375°F (190°C). Spread a few tablespoons of enchilada sauce on the bottom of a baking dish.
5. Spoon the sweet potato and black bean mixture onto each tortilla, roll up, and place seam-side down in the dish. Repeat with remaining tortillas.
6. Pour the rest of the enchilada sauce over the rolled tortillas, then top with shredded cheese.
7. Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
8. Remove from oven and let cool for a few minutes. Garnish with fresh cilantro, avocado slices, and lime wedges if desired. Serve warm.
About the author
Alice Waters
Farm-to-table
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