Name: Sweet Potato Black Bean Enchiladas
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 baked sweet potatoes; 0.5 tsp garlic powder; 1 tsp onion powder; 0.5 tsp ground cumin; 0.5 tsp kosher salt; 15 ounces cans black beans; 1.5 cups mexican blend cheese; 1 can enchilada sauce; 6 flour tortillas

Sweet Potato Black Bean Enchiladas cover

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Sweet Potato Black Bean Enchiladas

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Ingredients

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Sweet Potato Black Bean Enchiladas

Instructions

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Instructions

Preheat the oven to 400°F.

Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.

Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.

To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.

Pour half of the enchilada sauce into a 9×11 baking dish.

Place about 1/2 cup mixture into the middle of each tortilla and roll up.

Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.

Cover with foil and bake for 15 minutes.

Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly

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Tips & Tricks (5)

Dry Your Sweet Potatoes 🥔
Pat baked sweet potatoes completely dry with paper towels before mashing to prevent excess moisture that makes the filling watery and causes tortillas to become soggy.
Toast Your Spices First 🌶️
Lightly toast the cumin, garlic powder, and onion powder in a dry skillet for 30 seconds before mixing into the filling to intensify their flavors and eliminate any raw taste.
Warm Your Tortillas Properly 🌯
Wrap tortillas in a damp towel and microwave for 30-45 seconds before rolling to make them pliable and prevent cracking, which keeps filling intact and enchiladas looking beautiful.
Thin Your Sauce Layer 🎨
Spread a thin layer of enchilada sauce on the baking dish bottom and between each enchilada rather than heavy layers to prevent sogginess while ensuring even flavor distribution.
Drain and Rinse Black Beans 🫘
Thoroughly rinse canned black beans under cold water to remove excess sodium and starch, which prevents a gummy texture and allows the beans' natural flavor to shine alongside the sweet potatoes.