Corn tortillas stuffed with roasted sweet potato and spiced black beans, baked under a rich red enchilada sauce until bubbly and tender.
Warm tortillas briefly over a flame or in a dry skillet before filling to prevent cracking. If using homemade enchilada sauce, prepare it while sweet potatoes roast.
The filling can be made up to 1 day ahead; store covered in the refrigerator. For extra richness, drizzle 2 tbsp tahini or vegan crema over the enchiladas before baking.
Ingredients
Scale
Measurement units
- 1 ½ lb sweet potatoes
- 2 cans (15 oz each) black beans, canned
- 8 tortillas corn tortillas (6-inch diameter)
- 2 ½ cups red enchilada sauce (store-bought or homemade)
- 3 tbsp olive oil (1 tablespoon plus 2 tablespoons, divided)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- salt (to taste)
- black pepper (to taste)
- ¼ cup fresh cilantro (for garnish)
- 1 lime lime (for serving)
Ingredients
Scale
Measurement units
- 1 ½ lb sweet potatoes
- 2 cans (15 oz each) black beans, canned
- 8 tortillas corn tortillas (6-inch diameter)
- 2 ½ cups red enchilada sauce (store-bought or homemade)
- 3 tbsp olive oil (1 tablespoon plus 2 tablespoons, divided)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- salt (to taste)
- black pepper (to taste)
- ¼ cup fresh cilantro (for garnish)
- 1 lime lime (for serving)
Instructions
Roast the sweet potato
Preheat oven to 425°F.
Toss 1.5 lb sweet potato cubes with olive oil (1 tablespoon), salt, and pepper on a baking sheet.
Roast until tender and lightly browned, about 20 minutes, stirring halfway through.
Equipment: baking sheet, oven
Make the bean filling
Heat olive oil (2 tablespoon) in a large skillet over medium heat.
Add 1 medium diced onion (1 medium) and cook until softened, about 5 minutes.
Stir in 3 minced garlic cloves (3 cloves), ground cumin (1 ½ teaspoon), smoked paprika (1 teaspoon), and chili powder (1 teaspoon); cook for 1 minute until fragrant.
Add 2 cans drained black beans and the roasted sweet potato; stir to combine.
Simmer for 5 minutes, then season with salt and pepper to taste.
Equipment: large skillet
Assemble the enchiladas
Reduce oven temperature to 350°F.
Spread red enchilada sauce (½ cup) on the bottom of a 9x13-inch baking dish.
Warm corn tortillas briefly over a flame or in a dry skillet to make them pliable.
Fill each tortilla with about 1/3 cup of the bean and sweet potato filling, roll tightly, and place seam-side down in the baking dish.
Pour the remaining 2 cups enchilada sauce evenly over the rolled tortillas.
Equipment: 9x13-inch baking dish, oven
Bake the enchiladas
Cover the baking dish with foil and bake for 20 minutes.
Remove foil and bake uncovered for another 10 minutes until the sauce bubbles at the edges and the top begins to brown.
Finish and serve
Let the enchiladas rest for 5 minutes before serving.
Garnish with fresh cilantro and serve with lime wedges if desired.
Before you cook
Cook notes
- • Warm tortillas briefly over a flame or in a dry skillet before filling to prevent cracking.
- • If using homemade enchilada sauce, prepare it while sweet potatoes roast.
- • The filling can be made up to 1 day ahead; store covered in the refrigerator.
- • For extra richness, drizzle 2 tbsp tahini or vegan crema over the enchiladas before baking.
- • Do not overbake; enchiladas are done when sauce bubbles at the edges and the top begins to brown.
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