Black Bean Sweet Potato Enchiladas cover

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Black Bean Sweet Potato Enchiladas

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Ingredients

Warning0 allergens identified

Black Bean Sweet Potato Enchiladas

1 tbsp oil

1 yellow onionchopped

2 teaspoons chili powder

1 tsp ground cumin

1 tsp smoked paprika

2 pounds sweet potatoespeeled and cut into 1″ cubes

2 tablespoons water

1 cup corn kernelsof fresh corn or frozen

saltTo Taste

black pepperTo Taste

Homemade Enchilada Sauce sub with store bought

1 ½ cups grated cheese I used Mexican blend

15 ounces black beans rinsed and drained

8 soft taco size tortillasyour favorite variety

Instructions

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Instructions

Preheat the oven to 350 degrees. Grease a 9×13″ baking dish with cooking spray.

Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.

Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.

Serve with chopped fresh cilantro and avocado if desired, and enjoy!

Nutrition

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Tips & Tricks (5)

Roast Sweet Potatoes First 🔥
Roast sweet potatoes at 400°F for 25-30 minutes until tender before mashing, which concentrates their natural sweetness and prevents watery filling that can make tortillas soggy.
Warm Tortillas Properly 🌯
Lightly steam tortillas wrapped in a damp towel for 30 seconds before filling to make them pliable and prevent cracking or tearing during assembly.
Season the Filling Generously ✨
Mix the smoked paprika, cumin, and chili powder directly into the filling mixture rather than relying solely on the enchilada sauce for deeper, more complex spice distribution throughout each bite.
Create a Sauce Layer Foundation 🍽️
Spread a thin layer of enchilada sauce on the bottom of your baking dish before adding enchiladas to prevent sticking and ensure even sauce coverage on the bottom layer.
Assemble and Refrigerate Overnight 🧊
Prepare enchiladas up to 24 hours ahead and refrigerate covered—this allows flavors to meld and makes baking more convenient while the tortillas absorb sauce for better texture.