Go Back
–+ servings
Black Bean and Sweet Potato Enchiladas

Delicious Black Bean and Sweet Potato Enchiladas You’ll Love

Enjoy these Black Bean and Sweet Potato Enchiladas, a nutritious and versatile comfort food perfect for any busy weeknight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Sweet Potatoes Adds natural sweetness and bulk; roast until soft for the best flavor.
  • 1 medium Red Onion Provides depth of flavor; can be swapped with yellow or white onions.
  • 2 cloves Garlic Cloves Enhances savory taste; fresh is preferable, but garlic powder can work in a pinch.
  • 1 tin Black Beans Offers protein and fiber; canned beans are convenient.
  • 1 tsp Ground Cumin Adds earthy warmth; substitute with coriander for a different flavor profile.
  • 1 tbsp Smoked Paprika Provides a delightful smoky undertone; regular paprika can be used if necessary.
  • 1 pinch Hot Chili Powder For added spice; adjust to taste or omit for a milder dish.
For Assembly
  • 2.5 cups Enchilada Sauce Essential base sauce; ensure it's vegan if store-bought.
  • 8 pieces Tortilla Wraps The perfect vessel for your fillings; choose based on preference.
  • 1.25 cups Vegan Cheddar Cheese Provides a 'cheesy' finish; nutritional yeast can be a lighter alternative.
For Garnish
  • 1 bunch Fresh Coriander Adds freshness to your dish.
  • 1 piece Avocado Provides a creamy element; optional but highly recommended.
  • 2 pieces Green Chillies Adds extra heat; optional depending on spice tolerance.
  • 1 piece Lime For a burst of brightness and acidity when serving.

Equipment

  • baking dish
  • Skillet
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Gather your baking dish and prep the ingredients.
  2. Peel and dice the sweet potatoes into 1cm chunks, toss with olive oil and salt, and roast for 20-25 minutes until tender.
  3. In a skillet, heat olive oil over medium heat. Add diced red onion and cook for about 5 minutes until softened. Then, add minced garlic and cook for another 1-2 minutes.
  4. Once sweet potatoes are roasted, add them to the skillet with the onion and garlic. Stir in drained and rinsed black beans, cumin, smoked paprika, and chili powder. Cook for 30 seconds.
  5. Warm the tortillas in the microwave for 20-30 seconds. Spread enchilada sauce on the bottom of a baking dish. Fill each tortilla with the mixture, sprinkle with cheese, and roll up tightly.
  6. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese.
  7. Bake for 20-25 minutes until bubbly and cheese is melted.
  8. Garnish with fresh coriander, avocado, lime wedges, and optional green chilies. Serve warm.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Assemble enchiladas ahead of time and store in the refrigerator for quick weeknight dinners. Adjust spice levels and cheese options to your preference.

Tried this recipe?

Let us know how it was!