Sweet Potato Black Bean Enchiladas
These Sweet Potato Black Bean Enchiladas are packed with roasted sweet potatoes and hearty black beans, wrapped in a chewy tortilla, and smothered in enchilada sauce and gooey cheese.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: American, Mexican
Keyword: healthy mexican, mexican casserole, tex-mex recipe, vegetarian enchiladas, vegetarian mexican
Servings: 12 enchiladas
Calories: 366kcal
Author: Jennifer Debth
Roasted Sweet Potatoes
- 2 pounds sweet potatoes peeled and cubed into 1/2 inch chunks
- 1/4 cup olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt more to less to taste
- 1 teaspoon pepper
Sweet Potato Black Bean Enchiladas
- 1 (16 oz) can black beans drained and rinsed
- 2 (4.5 oz) cans chopped green chiles drained
- 1/2 cup sour cream
- 12 taco size flour tortillas
- 2 (10 oz) cans enchilada sauce
- 1 (8 oz) block monterey jack or pepper-jack cheese shredded
Roasted Sweet Potatoes
Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat.
Place the cubed sweet potatoes onto the prepared baking sheet, drizzle with the olive oil, then sprinkle on the paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
Toss to evenly coat the sweet potatoes, then bake in the preheated oven for 30 minutes, or until the sweet potatoes are fork tender.
Cool slightly, then proceed with the recipe.
Sweet Potato Black Bean Enchiladas
Preheat oven to 350 degrees F.
Grease 1 (9x13 inch) baking dish and 1 (8x8) baking dish with cooking spray, then pour a thin layer of the enchilada sauce into each of the prepared pans. Set aside.
Place the roasted sweet potatoes into a large mixing bowl, then add in black beans, green chiles, and sour cream.
Stir until combined, then taste and re-season, if necessary.
Working with 1 tortilla at a time, place a heaping 1/2 cup of filling into the center, roll, and place seam-side down in the prepared pan.
Repeat with the remaining tortillas. You should be able to fit 8 filled tortillas into the 9x13 and 4 into the 8x8.
Cover with the remaining enchilada sauce, then top evenly with cheese.
Bake, uncovered, for 20-30 minutes or until the filling is hot and the cheese has melted.
Serve with your choice of toppings and enjoy!
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Serving: 1enchilada | Calories: 366kcal | Carbohydrates: 46g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 1268mg | Potassium: 509mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11543IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 3mg