Black Bean & Sweet Potato Enchiladas

Healthy Black Bean & Sweet Potato Enchiladas Recipe

Byrecipesprep6@gmail.com

If you’re craving a comforting yet healthy dish, look no further than these Black Bean & Sweet Potato Enchiladas. This vibrant, vegetarian recipe takes the classic enchilada and gives it a flavorful, nutrient-packed twist. With hearty black beans and sweet potatoes, this dish is packed with protein, fiber, and vitamins, making it a perfect choice for a nutritious dinner.

These sweet potato enchiladas are not just healthy, but incredibly easy to make. Whether you’re looking for a quick weeknight dinner or a fun weekend meal to share with loved ones, this recipe is versatile and can be made ahead of time for added convenience. Plus, it’s made with whole wheat tortillas for a wholesome, fiber-rich option, but you can always adjust the recipe based on your dietary preferences.

Why You’ll Love These Black Bean & Sweet Potato Enchiladas

Let’s dive into why these enchiladas are a perfect addition to your recipe collection:

  1. Healthy & Nutrient-Rich: Packed with black beans, sweet potatoes, and whole wheat tortillas, this dish is full of vitamins, minerals, and protein, making it a filling yet nutritious meal.
  2. Vegetarian Delight: These enchiladas are 100% vegetarian, so they’re perfect for those looking for meatless meal ideas without sacrificing taste or satisfaction.
  3. Easy to Make: From prep to baking, this recipe is easy to follow and doesn’t take hours in the kitchen. It’s a simple, no-fuss recipe that yields fantastic results.
  4. Meal Prep Friendly: You can make these enchiladas ahead of time, store them in the fridge, and bake when you’re ready to serve. They hold up well as leftovers too!

Ingredients You’ll Need for Black Bean & Sweet Potato Enchiladas

Before getting started, make sure you’ve gathered everything you’ll need for this recipe. Here’s a quick list of the ingredients for your Black Bean & Sweet Potato Enchiladas:

  • Whole wheat tortillas: 8 small or medium-sized (you can use corn or gluten-free tortillas as a substitute if needed)
  • 1 large sweet potato, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup red onion, diced
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional for a non-vegan option)
  • Fresh cilantro for garnish

For the homemade enchilada sauce (optional):

  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 cup tomato paste
  • 1 cup water
  • Salt and pepper to taste

How to Make Black Bean & Sweet Potato Enchiladas

Step 1: Prepare the Sweet Potatoes

Start by preheating your oven to 400°F (200°C).

  • In a large mixing bowl, toss the diced sweet potatoes with a bit of olive oil, ground cumin, chili powder, garlic powder, salt, and pepper.
  • Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until they’re tender and slightly crispy on the edges. You’ll want them to be soft but not mushy.

Step 2: Sauté the Veggies

While the sweet potatoes roast, heat a tablespoon of olive oil in a large skillet over medium heat.

  • Add the diced red onion and sauté for about 3-4 minutes, until they start to soften.
  • Add the corn and cook for an additional 2 minutes, stirring occasionally.
  • Once everything is cooked through, remove from heat.

Step 3: Assemble the Enchiladas

Now that your sweet potatoes are roasted and the veggies are ready, it’s time to assemble the enchiladas.

  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking.
  3. Place a tortilla on a clean surface and fill it with a spoonful of the roasted sweet potatoes, sautéed onions, corn, and black beans.
  4. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  5. Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheese if you like.
  6. Cover with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly (skip this step if you’re going for a vegan option).

Step 4: Garnish and Serve

Once baked, remove your enchiladas from the oven. Let them cool slightly before serving.

  • Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream if desired.

Your Black Bean & Sweet Potato Enchiladas are ready to be enjoyed!

Nutrition Facts (Per Serving)

  • Calories: 300
  • Protein: 9g
  • Carbs: 50g
  • Fiber: 8g
  • Fat: 8g

Related Recipes You’ll Love

If you’re into the flavors of these Black Bean & Sweet Potato Enchiladas, you’ll love these other healthy, vegetarian recipes:

  • Sweet Potato Black Bean Tacos – A quick and easy meal with the same delicious flavors.
  • Vegetarian Mexican Quinoa Salad – A light and refreshing salad with Mexican-inspired ingredients.
  • Easy Black Bean Burritos – Another great way to use black beans and fresh veggies in a simple, satisfying dish.

FAQs

Q: Can I use a different type of tortilla for this recipe?
A: Yes, you can substitute whole wheat tortillas with gluten-free or corn tortillas for a different option.

Q: Can I make these enchiladas ahead of time?
A: Absolutely! You can assemble the enchiladas and refrigerate them overnight, then bake them when you’re ready to serve.

Q: Can I add more vegetables to the filling?
A: Yes, feel free to add more vegetables like bell peppers, zucchini, or spinach for extra flavor and nutrients.

Q: How do I store leftovers?
A: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Final Thoughts: Why This is Your New Favorite Enchilada Recipe

This Black Bean & Sweet Potato Enchiladas recipe is the ultimate combination of flavor, nutrition, and ease. Whether you’re making it for a family dinner or prepping meals for the week, this dish will satisfy everyone at the table. The hearty black beans and sweet potatoes are balanced by the zesty enchilada sauce and a hint of spice, making each bite delicious and comforting.

Don’t forget to experiment with different veggies and toppings to make this recipe your own. And if you’re in a pinch for time, remember these can be made ahead, giving you a quick, easy, and healthy meal when you need it most.

For more delicious and healthy meal ideas, check out these other recipes on the blog: [Vegetarian Tacos], [Quinoa Stir Fry], and [Spicy Black Bean Soup].