Spicy Black Bean Sweet Potato Enchiladas

This Spicy Black Bean and Sweet Potato Enchiladas dish is pure comfort food with a kick. Sweet potatoes are roasted until caramelized and tossed with hearty black beans, veggies, and plenty of spice, all wrapped in tortillas and smothered in tangy enchilada sauce and cheese. It is a vibrant vegetarian option that turns any dinner into a celebration of flavors.

I love how this dish comes together as a true family favorite. The payoff is in the smiles after that first bite, and I still remember my sister sneaking the last piece from the pan after a particularly lively dinner.

Ingredients

• Sweet potatoes: Choose firm, orange-fleshed sweet potatoes for caramelization and flavor
• Red onion: Offers gentle sweetness and depth when sautéed
• Garlic: Use fresh for punch and aroma
• Red bell pepper: Seek a firm, glossy pepper for bright color and crunch
• Jalapeño: Adds lively heat and can be adjusted or omitted for spice-lovers
• Black beans: Go for canned low-sodium or home-cooked for creamy texture
• Corn kernels: Adds subtle sweetness and a touch of crunch
• Cilantro: Select fresh sprigs and use both leaves and stems for maximum flavor
• Lime: Fresh lime for balanced acidity and brightness
• Cumin: Opt for freshly ground for earthy warmth
• Smoked paprika: Spanish-style gives depth and light smokiness
• Chili powder: Look for a robust blend for flavor as well as heat
• Ground coriander: Enhances the earthy notes in the filling
• Enchilada sauce: Homemade hits best but quality store-bought is perfect for speed
• Olive oil: Adds richness and helps veggies roast and sauté
• Tortillas: Corn tortillas for gluten-free or flour for a softer bite
• Cheese: Monterey Jack or cheddar for creamy finish vegetarian or plant-based for vegan option
• Chopped cilantro and lime wedges: Fresh garnish keeps everything zippy

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius to ensure a hot, even bake for the sweet potatoes

Roast the Sweet Potatoes:

Combine the diced sweet potatoes with olive oil and spices in a mixing bowl Toss until evenly coated Arrange in a single layer on a parchment-lined baking sheet Roast for 20 minutes until the potatoes are tender and golden with slightly crisp edges This step caramelizes the sugars for rich flavor

Sauté the Aromatics:

In a large skillet over medium heat add oil and wait until shimmering Add red onion garlic and bell pepper Sauté gently for about 4 to 5 minutes until everything turns soft and fragrant Stir frequently so garlic does not brown and vegetables cook evenly

Build the Filling:

Add roasted sweet potatoes black beans corn jalapeño lime juice and cilantro directly into the skillet Stir thoroughly and let cook for another 2 to 3 minutes Make sure flavors meld and the mixture is heated through Season with salt and pepper Snap taste for balance Adjust heat if needed Remove pan from heat at this point

Prepare the Baking Dish:

Reduce the oven temperature to 375 degrees Fahrenheit or 190 degrees Celsius Spread half a cup of enchilada sauce across the bottom of a 9x13 inch or 23x33 centimeter baking dish This prevents sticking and adds extra flavor to every bite

Fill and Roll Tortillas:

Lay a tortilla flat Spoon a generous portion of filling in the center Roll up tightly with seam side down Place in the baking dish Repeat with remaining tortillas until the pan is full and the filling has been used up Arrange snugly to keep everything intact while baking

Top with Sauce and Cheese:

Pour the remaining enchilada sauce evenly over the rolled tortillas Sprinkle with shredded cheese covering as much surface as possible for melty coverage

Bake to Perfection:

Cover the baking dish with aluminum foil to prevent drying out Bake for 20 minutes Remove foil for the last 10 to 12 minutes to allow the cheese to bubble and turn golden on top Watch carefully so cheese does not burn

Finishing Touches:

Let the enchiladas rest and cool for 5 minutes This helps set the filling and makes serving easier Garnish generously with fresh cilantro and lime wedges before bringing to the table

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One of my favorite moments is watching my dad go back for seconds He is pretty picky about vegetarian meals but the mix of spice and creamy beans always wins him over Cilantro gives everything that lift and bright aroma I crave

Storage tips

Cool enchiladas completely before refrigerating Store in an airtight container in the fridge for up to four days For best results reheat servings in a low oven or microwave with extra sauce on top to keep the tortillas moist

Ingredient substitutions

Swap sweet potato for butternut squash or pumpkin in fall Try pinto beans or kidney beans if black beans are not available For a fully vegan dish use plant-based cheese and double-check tortillas for no hidden dairy or egg

Serving suggestions

Plate with avocado slices or a dollop of plain Greek yogurt or vegan sour cream Pair alongside a crunchy cabbage slaw or a quick tomato salsa Serve with a cold Mexican lager or crisp Sauvignon Blanc for balance

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Try these enchiladas for your next family meal. Their warmth and bold flavors make every bite a celebration.

Recipes Q&A

→ Can I make these enchiladas vegan?

Yes, substitute plant-based cheese or omit cheese entirely for a vegan-friendly dish.

→ Are gluten-free tortillas suitable for this dish?

Absolutely. Using corn or certified gluten-free tortillas makes the meal gluten-free.

→ Can I add extra vegetables to the filling?

Feel free to add spinach, kale, or other veggies for added nutrition and variety.

→ How can I make the enchiladas spicier?

Add extra jalapeño or increase chili powder for more heat in the filling.

→ What side dishes pair well with this entrée?

Serve with avocado slices, fresh salsa, or a dollop of Greek yogurt or vegan sour cream.

→ Which cheese works best?

Cheddar, Monterey Jack, or plant-based alternatives melt well and add delicious flavor.