Description
These Black Bean & Sweet Potato Enchiladas are a healthy, comforting vegetarian dinner made with hearty black beans, roasted sweet potatoes, and whole wheat tortillas. Packed with protein, fiber, and bold Mexican-inspired flavors, this easy enchilada recipe is perfect for meal prep or a cozy weeknight meal.
Ingredients
Scale
- 8 whole wheat tortillas (small or medium)
- 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)
- Fresh cilantro for garnish
Optional Homemade Enchilada Sauce:
- 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
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly crispy.
- While sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced red onion for 3–4 minutes, then add corn and cook for another 2 minutes. Remove from heat.
- Reduce oven heat to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with roasted sweet potatoes, sautéed onions and corn, and black beans. Roll up and place seam-side down in baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with cheese, if using. Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes until cheese is bubbly.
- Remove from oven and let cool slightly. Garnish with fresh cilantro, lime juice, or sour cream if desired. Serve warm.
Notes
You can prepare the enchiladas ahead of time and refrigerate until ready to bake. For a vegan version, skip the cheese or use a plant-based alternative. Feel free to add other veggies like bell peppers, zucchini, or spinach for more variety. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 5g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg