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Indulge in these Black Bean & Sweet Potato Enchiladas, a flavorful and nutritious twist on a classic Mexican dish. Corn tortillas are filled with a savory mix of black beans, sweet potatoes, and spices, then topped with enchilada sauce and baked to perfection with a sprinkle of vegan cheese. Perfect for a healthy and satisfying meal, these enchiladas are both hearty and delicious, making them an ideal choice for a wholesome dinner that everyone will love!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Brunch, Main Course, Snack
Cuisine Mexican
Servings 2
Calories 350 kcal

Ingredients
  

  • 4 corn tortillas
  • 1 cup black beans cooked and drained
  • 1 medium sweet potato peeled and diced
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup enchilada sauce
  • 1/2 cup vegan cheese shredded
  • 1 tbsp olive oil
  • Fresh cilantro for garnish optional

Instructions
 

  • Prepare the Sweet Potato: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1/2 tablespoon of olive oil and spread them out on a baking sheet. Roast for 20-25 minutes until tender, stirring halfway through.
  • Cook the Filling: In a medium skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the black beans, roasted sweet potatoes, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 3-5 minutes to combine the flavors.
  • Assemble the Enchiladas: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a small baking dish. Warm the corn tortillas in the microwave for about 20 seconds to make them more pliable. Fill each tortilla with a portion of the black bean and sweet potato mixture, then roll them up and place them seam-side down in the baking dish.
  • Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are well-covered. Sprinkle the shredded vegan cheese over the top.
  • Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
  • Serve: Garnish with fresh cilantro if desired. Serve hot and enjoy!

Notes

Enjoy these flavorful and healthy Black Bean and Sweet Potato Enchiladas for a taste of Mexico in your home!
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