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pan of sweet potato black bean enchiladas
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5 from 1 vote

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 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 12 enchiladas
Calories: 366kcal
Author: Jennifer Debth

Ingredients

Roasted Sweet Potatoes

  • 2 pounds sweet potatoes peeled and cubed into 1/2 inch chunks
  • ¼ 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
  • ½ 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

Topping Suggestions

US Customary - Metric

Instructions

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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Nutrition

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

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