⭐ Why You’ll Love Them:
✔️ Hearty, healthy, and totally meatless
✔️ Perfect for meal prep or make-ahead dinners
✔️ Easily made vegan or gluten-free
✔️ So comforting, cheesy, and satisfying
🧾 Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt & pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
- 2 cups enchilada sauce (store-bought or homemade)
- 6–8 flour or corn tortillas
- Optional toppings: avocado, cilantro, sour cream, lime wedges
👩🍳 Instructions
🔸 Step 1: Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned. Let cool slightly.
🔸 Step 2: Make the Filling
- In a large bowl, combine roasted sweet potatoes, black beans, corn, and 1 cup of cheese. Mix well.
🔸 Step 3: Assemble the Enchiladas
- Spread ½ cup enchilada sauce on the bottom of a greased 9×13-inch baking dish.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the top.
- Sprinkle with the remaining 1 cup of cheese.
🔸 Step 4: Bake
- Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Uncover and bake for another 10 minutes, until cheese is melted and bubbly.
🔸 Step 5: Garnish & Serve
- Let cool for a few minutes, then top with avocado slices, cilantro, sour cream, or a squeeze of lime. Serve warm!
🥑 Optional Add-Ins:
- Sautéed onions or peppers for extra veggies
- A handful of spinach mixed into the filling
- Add chipotle sauce or hot sauce for smoky heat
- Use vegan cheese and dairy-free sour cream for a vegan version
❄️ Storage & Reheat:
- Fridge: Store leftovers up to 4 days
- Freeze: Wrap unbaked enchiladas tightly and freeze for up to 2 months
- Reheat: Bake at 350°F or microwave until heated through
❓ FAQs
Can I use canned sweet potatoes?
Fresh is best for texture, but canned works in a pinch — just drain and mash them slightly before mixing.
Is this dish spicy?
Not unless your enchilada sauce is! Use mild or spicy sauce depending on your preference.
Can I make it gluten-free?
Yes! Use gluten-free corn tortillas and check your enchilada sauce ingredients.
💡 Final Thoughts
These Sweet Potato & Black Bean Enchiladas are comforting, flavorful, and loaded with plant-based goodness. A perfect recipe to add to your meatless dinner rotation — cheesy, saucy, and 100% satisfying! 🍠🌯🧀
Want a verde version, casserole-style, or vegan twist next? Just let me know!