Black Bean and Sweet Potato Enchiladas
By Beth Kaminski ·
Roasted sweet potatoes and black beans make these enchiladas hearty enough for dinner without any meat. Red enchilada sauce keeps the filling moist, while a layer of melted cheese brings everything together. Use a mild sauce for a family-friendly meal, then pass hot sauce at the table.
A Hearty Filling With Everyday Ingredients
Sweet potatoes and black beans work well together because they bring different textures to the filling. The roasted potatoes hold their shape, while lightly mashed beans help bind everything together. A little enchilada sauce adds moisture without making the tortillas soggy. Roasting the onion alongside the potatoes also saves a skillet and gives the filling a softer, sweeter onion flavor.
Helpful Tips and Substitutions
- Cut the potatoes evenly. Half-inch cubes cook quickly and fit neatly inside small tortillas. Larger pieces can make the enchiladas difficult to roll.
- Choose a sauce you enjoy. Prepared red enchilada sauces vary in heat and saltiness. A mild sauce is a good starting point when serving children.
- Warm corn tortillas before rolling. Cold tortillas often split. Keep the warmed stack covered and work with one tortilla at a time.
- Swap the cheese if needed. Monterey Jack melts smoothly, but a Mexican-style shredded blend or mild cheddar also works.
- Use flour tortillas if preferred. Small flour tortillas are more flexible. The finished casserole will be softer than one made with corn tortillas.
Make-Ahead and Storage
Prepare the filling up to two days ahead and refrigerate it in a covered container. Warm it slightly before assembling so the centers heat evenly during baking. For the firmest tortillas, keep the filling, sauce, and tortillas separate until you are ready to assemble.
Refrigerate leftovers within two hours and use within four days. Reheat an individual portion in the microwave, loosely covered, until the center reaches 165°F. To reheat several portions, cover the baking dish with foil and warm at 350°F until heated through. A spoonful of extra sauce helps if the edges look dry.
Frequently Asked Questions
Can I freeze these enchiladas?
Yes. Freeze the baked, cooled enchiladas in individual airtight containers for up to three months. Thaw overnight in the refrigerator before reheating. The tortillas will be softer after freezing, but the filling holds up well.
Why are my corn tortillas cracking?
They may be too cold or too dry. Warm them in small batches under a damp paper towel until flexible. If one still splits, tuck the seam underneath; the sauce and cheese will cover small cracks.
Can I use cooked dried black beans?
Yes. Substitute 1 1/2 cups of cooked, well-drained black beans for the canned beans. If they were cooked without salt, taste the filling and adjust the seasoning before rolling.
What should I serve alongside them?
A cabbage slaw, chopped romaine salad, or sliced avocado adds a fresh contrast. Rice is a useful addition when you want to stretch the meal for extra guests.
Recipe
Black Bean and Sweet Potato Enchiladas
By Beth Kaminski · Mexican-inspired
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 small yellow onion, diced
- 1½ tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 can black beans, 15 ounces, drained and rinsed
- 2 cup mild red enchilada sauce, divided
- 2 cup shredded Monterey Jack cheese, divided
- 12 6-inch corn tortillas
- ¼ cup chopped fresh cilantro, for serving
- ½ cup sour cream, for serving
Method
- 1
Heat the oven to 425°F with a rack in the middle, and line a large rimmed baking sheet with parchment paper.
- 2
Toss the sweet potatoes and onion on the baking sheet with the olive oil, cumin, chili powder, garlic powder, salt, and pepper; spread in a single layer.
- 3
Roast for 25–30 minutes, stirring after 15 minutes, until the sweet potatoes are easily pierced with a fork and lightly browned at the edges.
- 4
Reduce the oven temperature to 375°F.
- 5
Mash about one-third of the black beans in a large bowl with a fork, leaving the remaining beans whole.
- 6
Stir the roasted vegetables, 1/4 cup enchilada sauce, and 1/2 cup cheese into the beans until evenly combined.
- 7
Spread 1/2 cup enchilada sauce across the bottom of a 9-by-13-inch baking dish.
- 8
Warm the tortillas in two stacks of six, each wrapped in a damp paper towel, in the microwave for 30–45 seconds per stack, until flexible; keep covered while working.
- 9
Divide the filling evenly among the tortillas, using a generous 1/3 cup per tortilla, then roll and arrange seam-side down in the dish in two snug rows of six.
- 10
Spoon the remaining 1 1/4 cups enchilada sauce over the tortillas, covering the edges, and scatter the remaining 1 1/2 cups cheese over the top.
- 11
Bake uncovered at 375°F for 20–25 minutes, until the sauce bubbles around the edges, the cheese is melted, and the center reaches 165°F.
- 12
Rest for 5–10 minutes before serving with the cilantro and sour cream.
Let the enchiladas rest briefly before serving so they lift out more neatly. Add cilantro and a spoonful of sour cream, then bring the baking dish straight to the table.
