Indulge in these savory sweet potato and black bean enchiladas that are perfect for any occasion! Packed with flavor and easy to make, these delicious enchiladas feature tender sweet potatoes, nutritious black beans, and a cheesy topping, all smothered in zesty enchilada sauce.
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 can (15 oz) black beans, thoroughly drained and rinsed under cold water
1 cup corn kernels (can use fresh, frozen, or canned)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika for depth of flavor
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
8 corn tortillas (6-inch)
2 cups enchilada sauce (choose between red or green)
1 cup shredded cheese (cheddar or Monterey Jack work great)
Fresh cilantro leaves for garnish
Lime wedges for an extra zesty touch on the side
![- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed under cold water - 1 cup corn kernels (can use fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika for depth of flavor - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 8 corn tortillas (6-inch) - 2 cups enchilada sauce (choose between red or green) - 1 cup shredded cheese (cheddar or Monterey Jack work great) - Fresh cilantro leaves for garnish - Lime wedges for an extra zesty touch on the side This recipe is packed with flavor and nutrition. Sweet potatoes bring sweetness and fiber. Black beans add protein and texture. Corn kernel’s sweetness rounds out the filling perfectly. Spices like cumin, chili powder, and smoked paprika give depth to the flavor. They create a warm and inviting taste. Garlic powder adds a savory kick that makes this dish truly satisfying. You can use different kinds of cheese if you prefer. Cheddar offers a sharp flavor, while Monterey Jack melts beautifully. The choice is yours! Don't forget fresh cilantro for a pop of color and taste. Lime wedges add a zesty touch just before you dig in. Check out the [Full Recipe] for step-by-step instructions on how to create this delicious dish. - Preheating the oven: Start by preheating your oven to 375°F (190°C). This makes sure the oven is hot when you bake. - Cooking sweet potatoes: Boil a medium pot of water. Add the diced sweet potatoes. Cook them for 10-12 minutes. They should be tender when poked with a fork. Drain and let them cool. - Preparing the filling: In a large bowl, mix the cooled sweet potatoes, black beans, corn, and spices. Stir well to combine. Add salt and pepper to taste. - Assembling the enchiladas: Spread half a cup of enchilada sauce in a 9x13 inch baking dish. Take a tortilla and place 1/4 cup of the filling in the middle. Roll it up tightly and place it seam-side down in the dish. Repeat this for all tortillas. - Adding sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas. Make sure to cover each one. Then, sprinkle shredded cheese on top for a nice cheesy finish. - Covering and baking enchiladas: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes. The cheese should be melted and bubbly. - Garnishing before serving: Take the enchiladas out of the oven and let them cool for 5 minutes. Just before serving, sprinkle cilantro on top. Serve with lime wedges for a fresh kick. This savory sweet potato and black bean enchiladas recipe is a delicious way to enjoy healthy ingredients. For the complete recipe, check out the Full Recipe section. To achieve the perfect flavor balance, taste your filling before you roll the enchiladas. Adjust seasoning as needed. The spices really bring out the sweet potato and black bean flavors. For a kick, add a pinch of cayenne pepper. To ensure the enchiladas are not soggy, use enough sauce, but don’t drown them. A light coating on top keeps them moist without making them mushy. Make sure to bake them until the cheese is bubbly and golden. I love to pair these enchiladas with a fresh side salad. A crisp mix of greens, tomatoes, and avocado complements the dish well. Guacamole adds a creamy touch that balances the flavors perfectly. For creative presentation, serve each enchilada on individual plates. Garnish with cilantro and lime wedges for a pop of color. You could also drizzle some extra enchilada sauce over the top for added flair. If you want alternatives for sweet potatoes, consider using butternut squash or pumpkin. Both provide a similar sweetness. For a different twist, try using pinto or kidney beans instead of black beans. You can also switch up the cheese; feta or queso fresco adds a unique taste. Just remember to keep it melty for the best texture! For the full recipe, check out the detailed steps. {{image_4}} You can make these enchiladas spicy by adding jalapeños. Slice them thin and mix them into the filling. You can also drizzle hot sauce on top before baking. This adds heat and flavor, making the dish even more exciting. For a vegetarian or vegan version, skip the cheese. Instead, load up on more vegetables like spinach or zucchini. You can also use vegan cheese if you want that creamy texture. This keeps the dish hearty and satisfying. To make these enchiladas gluten-free, use gluten-free tortillas. They hold the filling well and taste great. Look for gluten-free enchilada sauce too. This way, everyone can enjoy this dish without worry. For the complete recipe, check the full recipe section. After you make sweet potato and black bean enchiladas, let them cool. Store leftovers in an airtight container. They will stay fresh in the fridge for about 3-5 days. If you want to enjoy them later, make sure they are well-covered to avoid drying out. For longer storage, you can freeze enchiladas. First, let them cool completely. Then, wrap each enchilada tightly in plastic wrap. Place them in a freezer bag or container. This method helps keep them fresh. They can last up to 3 months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. To reheat the enchiladas, preheat your oven to 350°F (175°C). Place them in a baking dish. Cover with foil to keep them moist. Heat for about 20-25 minutes. Check if they are warm throughout. For a crispy top, remove the foil for the last 5 minutes. Serve hot and enjoy! If you lack enchilada sauce, use salsa instead. It adds a nice flavor. You can also blend tomatoes with spices like cumin and chili powder. This mix works well too. Just adjust the spices to your taste. For a creamier option, try sour cream or a white sauce. Yes, you can prepare these enchiladas in advance. Assemble them, then cover and refrigerate. They stay fresh for up to two days. When ready to bake, just pop them in the oven. You may need to add extra time for baking. To add some heat, include jalapeños in the filling or top them with hot sauce. You can also mix in spices like cayenne or chipotle powder. For a fresh twist, add lime juice or fresh herbs like cilantro. Experiment with your favorite flavors! Absolutely! Assemble your enchiladas, cover them tightly, and freeze. They last for about three months in the freezer. When you’re ready to eat, let them thaw in the fridge overnight. Bake them as you normally would for a tasty meal. For the full recipe, check the details above. This article covered your guide to making sweet potato and black bean enchiladas. We went over the ingredients, step-by-step instructions, and even tips for great flavor. I shared variations and storage info to help you adapt the recipe to your needs. These enchiladas are not just tasty; they are also easy to prepare. With a few simple steps, you can enjoy a delicious meal. Get cooking, and enjoy every bite!](https://spoonfulsavory.com/wp-content/uploads/2025/06/0dd38374-64f6-4b37-a0e2-ee483ada5e6c-250x250.webp)