Sweet Potato and Black Bean Enchiladas
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
10 servings
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Course
Main Course
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Cuisine
Mexican
Sweet Potato and Black Bean Enchiladas
Description
Sweet Potato and Black Bean Enchiladas bring together sweet potatoes, black beans, and corn sautéed with spices like chili powder and cumin for a flavorful filling. The sweet potatoes are cooked until fork tender, then combined with lime juice to brighten the mix. This filling is wrapped in flour tortillas and topped with a creamy blend of red enchilada sauce and heavy cream, along with shredded Mexican cheese. Baking melds the flavors and creates a bubbly cheesy topping.
The enchiladas have a balance of creamy sauce, tender sweet potato chunks, and soft tortillas enveloped in spice. They can be served as a main dish for lunch or dinner, with optional toppings like guacamole, sour cream, or salsa to add freshness. The filling offers a hearty texture contrast with each bite.
For preparation ease, you can freeze the enchiladas before baking, making them convenient for make-ahead meals. When ready, bake until hot and cheese is melted.
Ingredients
- 3 tablespoons olive oil
- 1 sweet potato about 2 cups, peeled and cubed into small chunks
- 1/2 /2 red onion diced finely, (about 1/2 cup)
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic minced
- 1 (15 ounce) can black beans rinsed and drained
- 1/2 /2 cup corn (frozen, canned, or fresh)
- 1/2 /2 lime juiced
- 1 (10 ounce) can Red Enchilada Sauce brand Old El Paso
- 1/3 /3 cup heavy cream
- 2 cups Mexican cheese divided, shredded
- 10 (6-inch) flour tortillas
Optional Toppings:
- guacamole sour cream, tomato, onion, salsa
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
- In a large skillet or Dutch oven, heat the olive oil to medium-high heat. Add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender. You can add more olive oil if needed as you cook them. You do not want to undercook them here.
- Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans, corn, and lime juice.
- In a small bowl, combine the enchilada sauce and cream. Pour about 1/4 cup of the mixture into the sweet potato mixture. Pour another 1/2 cup on the bottom of the prepared baking dish.
- Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
- Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.
- Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.
- Top with guacamole, sour cream, and salsa if desired.
Notes
- Freeze the enchiladas before baking to prepare in advance.
- Use fresh lime juice for best flavor balance.
- Adjust enchilada sauce amount to preference for creaminess and sauciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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