Sweet Potato and Black Bean Enchiladas
Delight your taste buds with these hearty and flavorful Sweet Potato and Black Bean Enchiladas, a vibrant vegetarian dish that's as nourishing as it is delicious. Perfectly roasted sweet potatoes seasoned with chili powder and cumin pair beautifully with tender black beans and sweet corn, creating a hearty filling that’s rolled into soft tortillas. Each enchilada is smothered in rich, zesty enchilada sauce and topped with melted shredded cheese for a comforting, crowd-pleasing meal. This easy-to-follow recipe is ready in under an hour and can be customized with vegan cheese and dairy-free toppings for dietary preferences. Garnished with fresh cilantro and served with a dollop of sour cream, these enchiladas are a satisfying dinner option packed with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 3 cups Sweet potatoes, peeled and diced
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, canned, or frozen)
- 8 small (6-inch) Tortillas
- 1 cup Shredded cheese (cheddar, Monterey Jack, or vegan cheese)
- 2 cups Enchilada sauce (homemade or store-bought)
- 0.25 cup Cilantro, chopped (optional garnish)
- 0.5 cup Sour cream or dairy-free alternative (optional topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, and salt. Spread them evenly onto the prepared baking sheet.
Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking. Remove from the oven and set aside.
Reduce the oven temperature to 375°F (190°C).
In a large mixing bowl, combine the roasted sweet potatoes, black beans, and corn. Mix gently to combine the filling.
Spread about 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Take one tortilla and fill it with about 1/3 cup of the sweet potato and black bean mixture. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, covering them completely. Sprinkle the shredded cheese over the top.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and serve with sour cream or a dairy-free alternative, if desired.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 7283 mg | 317% | |
| Total Carbohydrate | 432.0 g | 157% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 61.7 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1667 mg | 128% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5483 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
