Black Bean and Sweet Potato Enchiladas

Name: Black Bean and Sweet Potato Enchiladas
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 small sweet potatoes, peeled, diced; 2 cans black beans (15 oz), drained, rinsed; 8 corn tortillas (6-inch); 2 cups canned red enchilada sauce (gluten-free); 2 tbsp olive oil; 1 red onion, diced; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 cup fresh cilantro, chopped; 2 lime, cut into wedges

Hearty corn tortillas filled with spiced black beans and roasted sweet potato, smothered in smoky red enchilada sauce and baked until bubbling - an entirely plant-based crowd-pleaser.

65 minMediumServes 4400 cal/serving

MexicanDinnerOvenVeganVegetarianHigh FiberHalal-friendlyDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 small sweet potatoes, peeled, diced
2 cans black beans (15 oz), drained, rinsed
8 corn tortillas (6-inch)
2 cups canned red enchilada sauce (gluten-free)
2 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 cup fresh cilantro, chopped
2 lime, cut into wedges

Instructions

1

Preheat oven to 400°F (205°C). Toss 2 small peeled, diced sweet potatoes with half the 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender.
2

Meanwhile, heat remaining olive oil in a skillet over medium heat. Add 1 diced red onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
3

Add 2 cans drained, rinsed black beans (15 oz) to the skillet and stir to coat with spices. Fold in the roasted sweet potatoes. Season with remaining 1/2 tsp salt.
4

Reduce oven to 375°F (190°C). Spread 1/4 of the 2 cups canned red enchilada sauce (gluten-free) over the bottom of a 9x13-inch baking dish.
5

Warm 8 corn tortillas (6-inch) until pliable. Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
6

Pour remaining canned red enchilada sauce (gluten-free) over the rolled tortillas, covering them completely.
7

Bake for 20 minutes until sauce is bubbling. Scatter 1/4 cup chopped fresh cilantro over the top and serve with 2 cut into wedges lime on the side.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Mexican Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How long does Black Bean and Sweet Potato Enchiladas take?

As written, 65 minutes: 25 of prep and 40 of cooking. The longest single stretch is step 1 (20 minutes): "Spread on a baking sheet and roast for 20 minutes until tender."

What oven temperature does Black Bean and Sweet Potato Enchiladas need?

For Black Bean and Sweet Potato Enchiladas, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 20 minutes, in step 1. The oven is also used at 375 F (about 190 C) in step 4.

Can I use dried beans instead of canned in Black Bean and Sweet Potato Enchiladas?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Black Bean and Sweet Potato Enchiladas uses 2 cans black beans (15 oz), drained, rinsed.

Can I make Black Bean and Sweet Potato Enchiladas less spicy?

Yes. The heat in Black Bean and Sweet Potato Enchiladas comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes.

How many calories are in Black Bean and Sweet Potato Enchiladas?

One serving (the recipe makes 4) is about 400 calories, with 20 g protein, 59 g carbohydrate and 10 g fat, plus 8 g fiber and 38 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Black Bean and Sweet Potato Enchiladas?

It is not a good candidate. Refrigerate what is left of Black Bean and Sweet Potato Enchiladas within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.