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Sweet Potato & Black Bean Enchiladas - Comforting, Colorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tablespoon olive oil (plus more for greasing the baking dish)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional but recommended)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 1/2 to 2 cups enchilada sauce (red or green)
  • 8–10 small corn or flour tortillas (6-inch size)
  • 1 to 1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • Lime wedges, for serving
  • Optional toppings: sliced avocado, sour cream or Greek yogurt, extra cilantro, sliced jalapeños

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Lightly oil a sheet pan.
  2. Roast the sweet potatoes: Toss the diced sweet potatoes with 1/2 tablespoon olive oil, a pinch of salt, and pepper. Spread on the sheet pan and roast for 18–22 minutes, stirring halfway, until tender and caramelized at the edges.
  3. Sauté aromatics: While the potatoes roast, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
  4. Season the filling: Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to bloom the spices for 30 seconds.
  5. Add beans and sweet potatoes: Fold in the black beans and roasted sweet potatoes. Warm through for 1–2 minutes. Taste and adjust salt. Stir in cilantro if using. Remove from heat.
  6. Prep the baking dish: Reduce oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom.
  7. Soften tortillas: Warm tortillas so they’re pliable. Microwave them wrapped in a damp towel for 30–45 seconds, or quickly toast each side in a dry skillet.
  8. Fill and roll: Place 2–3 tablespoons of filling down the center of each tortilla. Add a small sprinkle of cheese. Roll snugly and place seam-side down in the baking dish.
  9. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining cheese.
  10. Bake: Bake uncovered for 15–20 minutes, until the cheese is melted and the sauce is bubbling at the edges.
  11. Finish and serve: Let rest 5 minutes. Add toppings like avocado, jalapeños, more cilantro, and a squeeze of lime. Serve warm.