Crispy Black Bean & Sweet Potato Enchiladas
These Crispy Black Bean & Sweet Potato Enchiladas are a perfect combination of smoky, spicy, and savory flavors wrapped in warm tortillas and baked until crispy. The hearty filling of roasted sweet potatoes, black beans, and Mexican spices is topped with enchilada sauce and melty cheese for a comforting, satisfying meal. This dish is packed with fiber, plant-based protein, and bold flavors, making it a great vegetarian dinner option.
Time Breakdown
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Ingredients
For the Filling:
2 medium sweet potatoes, peeled and diced (2 cups)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
1 can (15 oz) black beans, drained and rinsed
1 small red onion, finely diced
2 cloves garlic, minced
1 small jalapeno, finely chopped (optional for heat)
½ teaspoon oregano
½ teaspoon cayenne pepper (optional for extra spice)
½ cup corn kernels (fresh, frozen, or canned)
½ cup chopped cilantro
For the Enchiladas:
8 small corn or flour tortillas
1 ½ cups red enchilada sauce (store-bought or homemade)
1 cup shreded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 tablespoon olive oil (for brushing tortillas)
For Serving (Optional):
Sour cream or Greek yogurt
Avocado or guacamole
Fresh cilantro
Lime wedges
Instructions
Step 1: Roast the Sweet Potatoes
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with olive oil, salt, black pepper, cumin, smoked paprika, and chili powder.
3. Spread them in an even layer and roast for 20-25 minutes, flipping halfway through, until soft and slightly crispy.
Step 2: Prepare the Filling
1. While sweet potatoes are roasting, heat a pan over medium heat and add a little oil.
2. Saute onions, garlic, and jalapeno for about 3 minutes, until softened.
3. Add black beans, corn, oregano, and cayenne pepper. Stir to combine and cook for 5 minutes.
4. Once sweet potatoes are done, add them to the pan and mix well. Stir in fresh cilantro, then remove from heat.
Step 3: Assemble the Enchiladas
1. Lightly warm tortillas so they’re flexible.
2. Spoon about ⅓ cup of the filling onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Brush tortillas with a little olive oil to help them crisp up in the oven.
Step 4: Add Sauce & Cheese
1. Pour enchilada sauce evenly over the tortillas.
2. Sprinkle with shredded cheese.
Step 5: Bake Until Crispy
1. Bake at 400°F (200°C) for 15-20 minutes, until cheese is melted and tortillas are crispy on the edges.
2. Let cool for 5 minutes before serving.
Step 6: Garnish & Serve
Serve hot with sour cream, guacamole, cilantro, and lime wedges.
Notes & Variations
Make it Vegan: Use dairy-free cheese or omit the cheese entirely.
Gluten-Free Option: Use gluten-free corn tortillas and check that your enchilada sauce is GF.
Protein Boost: Add cooked shredded chicken or tofu crumbles to the filling.
Spicier Version: Add chipotle peppers in adobo sauce or extra cayenne.
Make Ahead: Assemble the enchiladas ahead of time and refrigerate. Bake when ready to serve.
Questions & Answers
Q: Can I use canned sweet potatoes instead of fresh?
A: Fresh is best for texture, but you can use canned. Just drain and roast them briefly to remove excess moisture.
Q: What’s the best way to make the tortillas crispy?
A: Brush with olive oil before baking, or lightly pan-fry them before rolling.
Q: Can I freeze these enchiladas?
A: Yes! Assemble them without the sauce, wrap tightly, and freeze for up to 3 months. Add sauce and bake when ready.
Q: Can I use green enchilada sauce instead?
A: Absolutely! Green sauce gives it a tangier, milder flavor.
Q: How do I store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutritional Information
Calories: ~230
Protein: ~9g
Carbohydrates: ~32g
Fiber: ~7g
Fats: ~8g
Saturated Fat: ~3g
Sodium: ~480mg
Sugar: ~5g