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Easy Black Bean & Sweet Potato Enchiladas

black bean sweet potato enchiladas - featured image
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These cozy black bean and sweet potato enchiladas are packed with roasted sweet potatoes, black beans, and a tangy tomatillo crema. They’re quick, easy, and perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small red onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup tomatillo salsa
  • 1 tablespoon lime juice
  • Small handful of fresh cilantro
  • Pinch of salt
  • 8–10 medium flour or corn tortillas
  • 1½ cups shredded Monterey Jack or Oaxaca cheese
  • Optional toppings: diced avocado, fresh cilantro, pickled red onions, hot sauce

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Toss the diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and a sprinkle of cumin. Spread in a single layer on the baking sheet. Roast for 15-18 minutes, until tender and starting to brown at the edges.
  3. While the sweet potato roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the drained black beans, roasted sweet potato, smoked paprika, chili powder, remaining cumin, and lime juice to the skillet. Stir together and cook for 2-3 minutes to warm through and let the spices bloom. Taste and adjust salt and pepper.
  5. In a blender, combine Greek yogurt, tomatillo salsa, lime juice, cilantro, and a pinch of salt. Blend until smooth. Set aside.
  6. Spread about ¼ cup of the crema on the bottom of a 9×13-inch casserole dish. Warm the tortillas briefly in the microwave (20 seconds) or on a dry skillet to make them pliable.
  7. Place about ⅓ cup of filling down the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat until all filling is used.
  8. Pour the remaining crema over the rolled enchiladas, spreading evenly. Sprinkle shredded cheese on top.
  9. Bake at 375°F (190°C) for 15-18 minutes, until the cheese is melted and bubbly and the edges are just starting to brown.
  10. Let the enchiladas rest for 5 minutes before serving. Top with diced avocado, fresh cilantro, and a drizzle of hot sauce if desired.

Notes

Don’t overfill the tortillas; about ⅓ cup is the sweet spot. Warm tortillas to prevent cracking. Roasting sweet potatoes is key for caramelized flavor. Let enchiladas rest for 5 minutes after baking to set. For vegan version, use dairy-free yogurt and vegan cheese. For gluten-free, use corn tortillas.

Nutrition

Keywords: black bean enchiladas, sweet potato enchiladas, vegetarian enchiladas, easy enchiladas, meatless monday, healthy enchiladas

Find it online: https://lindabake.com/easy-black-bean-and-sweet-potato-enchiladas/