You’re sure to love these black bean and sweet potato enchiladas! This tried-and-true vegetarian dinner is easy and full of flavor.
Here’s an incredible vegetarian recipe that never fails to impress: this one Sweet potato and black bean enchiladas! We originally published this recipe in 2012. And you know what? It has stood the test of time and is one of our favorites nowadays. Tender sweet potatoes are the perfect contrast to hearty black beans and zesty salsa verde. Top it off with Colby cheese, it’s the best home cooking ever. This one will please all: We guarantee it. Here we’ve made some changes to the recipe to make it even better than ever!
Ingredients for Sweet Potato Black Bean Enchiladas
The first reference to the modern enchilada comes from Mexico in 1885, but the tradition of rolling a tortilla around the fillings has been around since Aztec times. With this recipe we honor the great tradition of Mexican cuisine! Here, the combination of sweet and salty makes the flavors sing. What you need for this sweet potato enchiladas recipe:
- Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is good when you’re cooking for a crowd, so each eater can add hot sauce to taste. Or we think it’s perfect with a medium heat salsa.
- sweet potatoes: Boil them for faster prep: no need to roast here!
- Red onion, green pepper and black beans: Canned beans and chilies make it quick and easy.
- Colby Jack Cheese: Colby brings a massive flavor compared to a cheddar cheese.
- Spices: Grab chili powder, cumin, and garlic powder for this one.
- Tortillas: Corn tortillas are traditional in Mexican enchiladas; Flour tortillas are American-style and tend to have a longer shelf life
You will cook the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese and drizzle with salsa verde (and more cheese). It only takes 15 minutes to cook: until the cheese melts!
Flour tortillas vs. corn tortillas
What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican enchiladas, and flour tortillas are more traditional in Tex-Mex and American styles. Here’s what you need to know about the differences:
- Corn tortillas are gluten free. Some brands may split when rolling! To combat this, find the best brand of quality corn tortillas. Then brush with oil and fry for 15 seconds on each side before assembling. This makes rolling easier.
- wheat tortillas aren’t gluten-free, but they’re much easier to roll and generally more durable. They also get nice and sticky from the enchilada sauce.
- What about grain-free tortillas? Other types of grain-free tortillas are available at many grocery stores: almond flour, cassava flour, or chickpea flour (try the Siete brand). We haven’t tested them, so let us know in the comments below if you do try them!
Make-Ahead Instructions / How to Freeze Enchiladas
The great thing about sweet potato enchiladas is that you can make a large batch and freeze some for later! Or you can prepare everything the night before and then put it in the oven on serving day. To make these black bean sweet potato enchiladas ahead of time or prepare to freeze them:
- Assemble the enchiladas. Stuff and roll up the enchiladas as usual, but don’t cook them yet!
- Cover with plastic wrap. Place a sheet of cling film directly on the pan with the enchiladas. (This prevents freezer burn).
- Cover with aluminum foil. Place 1 or 2 layers of foil over the top of the enchilada pan, making sure to seal the edges well.
- Refrigerate overnight or freeze for up to 2 months. You can put in the fridge the night before and bake the next day. Otherwise put it in the freezer! Frozen enchiladas should last 1-2 months in the freezer as long as the foil doesn’t rip (if it does, the enchiladas become more susceptible to freezer burn).
- Bake. When ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and the aluminum foil. Bake until cheese is heated through and melted: about 20 to 30 minutes in the fridge and about 45 minutes if frozen.
Sides to serve with sweet potato enchiladas
Want to make these black bean and sweet potato enchiladas one meal? Here are some of our favorite enchiladas side dishes:
More enchilada recipes
Do you like enchiladas? There’s nothing cozier or more soothing than a bubbling pan. Here are some of our favorite recipes:
The description
You’re sure to love these black bean and sweet potato enchiladas! This tried-and-true vegetarian dinner is easy and full of flavor.
- 1 1/2 Pound (2 medium to large) sweet potatoes
- 1 medium red onion (approx. 1 cup finely diced)
- 15– ounce can of black beans (or 1 ½ cups cooked black beans)
- 8 ounces diced green chillies from a can (approx 1 cup)
- ½ tbsp chili powder
- ½ tbsp cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 2 cups green salsa
- 8 ounces (2 cups) Colby Jack cheese, grated
- ten 8 inch flour tortillas
- For garnish: sour cream, chopped cilantro, guacamole, pico de gallo, feta, or queso fresco
- Preheat oven to 350°F.
- Cook sweet potatoes: Cut the sweet potatoes into about 3/4-inch cubes (you can leave the skin on or peel them off; be sure to trim off any dark or black spots). Place them in a saucepan and cover with 1 inch of water; Add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, about 7 to 12 minutes. drain.
- Preparation of the filling: Finely chop the onion. Drain and rinse black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chiles, cumin, chili powder, garlic powder, kosher salt, and freshly ground black pepper. Mix to combine. Taste and add a few pinches of kosher salt if desired.
- Roll the enchiladas: Heat the tortillas in the microwave for a minute or in a skillet for a few seconds on each side so they are tender. In a large casserole dish or rimmed baking sheet*, spread 1 cup of salsa verde. Fill each tortilla with ½ cup filling, add 2 tablespoons cheese and roll up. Place each enchilada in the casserole dish, seam side down (a little filling will remain). Repeat for the remaining tortillas.
- Top with salsa and cheese: When all of the enchiladas are in the pan, top with the remaining 1 cup of salsa verde and remaining cheese.
- Bake: Place in the oven and bake for about 15 minutes until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other toppings of your choice.
- Prepare the instructions in advance: See the section above titled “Prior Instructions”.
Remarks
*Depending on your baking pan, you may need 2 pans for the 10 tortillas. This recipe technically makes 12 tortillas if you can fit them all in a casserole dish or on a baking sheet.
- Category: main course
- Method: Cooked
- Kitchen: Mexican inspired
Keywords: Black Bean Sweet Potato Enchiladas, Sweet Potato Enchiladas
