Black Bean and Sweet Potato Enchiladas (30 Minutes)

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These enchiladas are filled with a flavorful mixture of black beans, roasted sweet potatoes, onions, and spices, then rolled up in tortillas and topped with a zesty enchilada sauce and melted cheese. The combination of the creamy sweet potatoes, hearty black beans, and tangy sauce creates a mouthwatering filling everyone will love. Packed with nutrients and flavor, this meal will be on the table in just 30 minutes. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small flour tortillas
  • 1 can (10 ounces) red enchilada sauce
  • 1 cup shredded cheese (such as Cheddar or Monterey Jack)
  • Optional toppings: diced avocado, chopped cilantro, sour cream

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat some olive oil over medium heat. Add the diced onions and minced garlic, and sauté for 2-3 minutes until softened.
  3. Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they are tender.
  4. Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to heat through and allow the flavors to blend.
  5. Warm the tortillas in the microwave or on a stovetop until pliable.
  6. Spoon the sweet potato and black bean mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
  7. Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well-coated.
  8. Sprinkle the shredded cheese over the top of the enchiladas.
  9. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
  10. Remove from the oven and let the enchiladas cool slightly before serving.
  11. Garnish with diced avocado, chopped cilantro, and a dollop of sour cream if desired.

Notes

If you prefer a spicier dish, feel free to add some diced jalapenos or a dash of hot sauce to the filling mixture. Corn tortillas also work in this recipe if you’re looking for a gluten-free option (though in my experience they are somewhat less pliable). Customize with your favorite toppings and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 452
  • Sugar: 9g
  • Sodium: 966mg
  • Fat: 14g
  • Carbohydrates: 68g
  • Fiber: 13g
  • Protein: 16g
  • Cholesterol: 24mg

Pair this with...

Fried Plantains

Begin with some fresh plantains — the firmer, the better. First, peel them then cut the plantains into 1-inch thick slices. Heat a good amount of oil (like canola or vegetable) in a skillet over medium-high heat. When it's hot, carefully add the plantain slices. Fry them until they're golden on both sides, which should take about 2-3 minutes per side. Remove them from the oil and drain on paper towels. Here's the fun part: while they're still warm, smash them lightly with the bottom of a jar or cup. Then, fry the smashed slices again until they're golden and crispy, about 1-2 minutes per side. Sprinkle with a little salt while they're still hot, and you're set!

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

For Tomorrow's Dinner

Classic Lentil Soup (30-35 Minutes)

Bacon Amish Breakfast Casserole (55 Minutes + Chill Time)

Crispy Beef Taquitos (40 Minutes)

Grilled Beef Skewers with Pineapple and Bacon (1 Hour)

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