Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas are easy to make and always a crowd favorite! They are loaded with vibrant colors and incredible flavor to win over every meat lover. Ready to serve in just over 30 minutes!

Course Main

Cuisine Tex-Mex

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 550

Author Kim

Ingredients

For the enchiladas:

1-2 tablespoon(s) olive or avocado oil
2 large sweet potatoes cubed (you can peel, if you'd like, but I don't)
1/2 small onion finely chopped
salt & pepper to taste
2 small jalapeños minced (optional)
2 cloves garlic minced
2 tablespoons water
1 (15-ounce) can black beans drained and rinsed
1 cup frozen corn or drained canned corn
1-2 teaspoons taco seasoning
8-10 medium-sized yellow or white corn tortillas
1 (15-ounce) can enchilada sauce (I like Hatch mild)
1-2 cups shredded Mexican cheese blend
Optional garnish: chopped tomatoes, avocados, green onions, fresh cilantro

Instructions

Preheat oven to 400ºF. Prepare a 9x13-inch casserole dish by greasing and set aside.
In a large skillet, heat the oil over medium heat. Add the sweet potatoes, onion and jalapeños in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.
Add the garlic, black beans, corn and taco seasoning, and stir to combine with the sweet potato and onions. Lower heat to medium and cook for about 3-5 minutes. Stirring frequently.
To make tortillas more pliable, wrap them in a damp paper towel and microwave to warm for 30 seconds.
Pour about 1/2 of the enchilada sauce in the bottom of the casserole dish and spread evenly.
Remove the sweet potato mixture from the heat. If you'd like the sweet potato mashed some, you can use a fork to mash the sweet potatoes until chunky (but, not totally mush). To assemble enchiladas, add about 1/3 cup of the sweet potato black bean mixture into each warmed tortilla, sprinkle with a pinch (about a tablespoon) of cheese, roll, and place, seam side down, in the baking dish (on top of the enchilada sauce). Continue until all tortillas are used.
Top the rolled tortillas with leftover sweet potato mixture (I like to add this down the center) and pour over the remaining enchilada sauce. Top with desired amount of cheese (I like to use about 1 cup, but if you like cheesier, use more cheese) and bake in the oven for 10 minutes or until cheese is bubbly and melted. Top with diced avocado and cilantro or any other toppings you'd like, and serve.

Notes

Leftovers will keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350 degree F oven for 20-25 minutes or until warmed through.

Nutrition