Spicy Black Bean Sweet Potato Enchiladas (Printable)

Roasted sweet potatoes and black beans with bold spices, wrapped in tortillas and baked with enchilada sauce.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1 pound)
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and minced (optional)

→ Beans & Fillings

06 - 1½ cups cooked black beans (one 15-ounce can, drained and rinsed)
07 - ½ cup corn kernels, fresh or frozen
08 - 2 tablespoons fresh cilantro, chopped
09 - Juice of 1 lime
10 - Salt and black pepper, to taste

→ Spices

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon chili powder
14 - ¼ teaspoon ground coriander

→ Enchilada Sauce

15 - 1½ cups enchilada sauce (store-bought or homemade)
16 - 1 tablespoon olive oil

→ Assembly

17 - 8 medium corn or flour tortillas
18 - 1 cup shredded cheddar or Monterey Jack cheese (use plant-based cheese for vegan preparation)
19 - Additional chopped cilantro and lime wedges for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, coriander, salt, and pepper. Spread on prepared baking sheet and roast for 20 minutes, until tender and lightly caramelized.
03 - Heat a large skillet over medium heat, add a splash of oil, and sauté red onion, garlic, and bell pepper for 4 to 5 minutes until softened.
04 - Add roasted sweet potatoes, black beans, corn, jalapeño (if using), lime juice, and cilantro to the skillet. Stir to combine, cook 2 to 3 minutes, and adjust salt and pepper to taste. Remove from heat.
05 - Lower oven temperature to 375°F.
06 - Spread ½ cup enchilada sauce on the bottom of a 9x13-inch baking dish.
07 - Spoon filling evenly onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
08 - Pour remaining enchilada sauce over rolled tortillas, sprinkle with cheese, cover with foil, and bake for 20 minutes. Remove foil and bake an additional 10 to 12 minutes until cheese is bubbly and golden.
09 - Allow enchiladas to cool for 5 minutes. Garnish with extra cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • Uses easy-to-find ingredients for bold results
  • A satisfying vegetarian main even carnivores crave
  • Customizable for vegan or gluten-free diets
  • Filling yet wholesome for both weeknight and festive meals
02 -
  • High in plant-based protein and fiber
  • Freezes beautifully for batch cooking
03 -
  • Roast the sweet potatoes until deeply golden so they stand out in the filling
  • Generously season the filling and taste as you go for richness
  • Cover the pan while baking to prevent tortillas drying out then finish uncovered for a crisp cheesy top
  • Grate the cheese fresh if possible for best melt and flavor
  • Homemade enchilada sauce takes the recipe up a notch but store-bought works for busy evenings

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