Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas ingredients

• 2 medium sweet potatoes
• 15 oz black beans, canned
• 1 cup corn kernels, frozen or canned
• 1 medium red bell pepper
• 0.5 medium yellow onion
• 3 oz fresh spinach
• 2 cloves garlic
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp vegetable oil
• 12 count corn tortillas
• 20 oz enchilada sauce, canned or homemade
• 1.5 cups shredded cheddar or Monterey Jack cheese
• fresh cilantro, chopped
• sour cream or Greek yogurt

How to make Black Bean and Sweet Potato Enchiladas

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Peel and dice the sweet potatoes into 1/2-inch cubes. You should have about 3 cups. Dice the red bell pepper and yellow onion. Mince the garlic.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced sweet potatoes, red bell pepper, and yellow onion. Sauté for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender-crisp.
4. Add the minced garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 1 minute more until fragrant.
5. Rinse and drain the 15 oz can of black beans. Add the black beans and 1 cup of corn kernels to the skillet. Stir well to combine. Cook for 2-3 minutes to heat through.
6. Stir in the 3 oz of fresh spinach until it wilts completely into the filling. Remove the skillet from heat and set aside.
7. Warm the corn tortillas to make them pliable: either wrap them in a damp paper towel and microwave for 30 seconds, or heat them one by one in a dry skillet for 10-15 seconds per side.
8. Spread about 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
9. To assemble each enchilada: spoon about 1/4 to 1/3 cup of the sweet potato and black bean filling down the center of each warm tortilla. Sprinkle with a small amount of shredded cheese (about 1 tablespoon per tortilla).
10. Roll up each tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
11. Pour the remaining enchilada sauce evenly over the rolled enchiladas in the dish, ensuring they are fully covered. Sprinkle the remaining 1.5 cups of shredded cheese over the top.
12. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
13. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped cilantro and a dollop of sour cream or Greek yogurt, if desired.
14. Serve hot and enjoy these hearty vegetarian enchiladas.

More recipes you might like

Browse related collections