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Crispy Black Bean Sweet Potato Enchiladas

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Crispy Black Bean Sweet Potato Enchiladas are hearty, flavorful, and packed with roasted sweet potatoes, black beans, and spices. Wrapped in tortillas and baked until golden with enchilada sauce and cheese, they’re a satisfying vegetarian dish for any night of the week.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 cup corn (fresh, frozen, or canned)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro (optional)
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or blend)
  • 2 cups enchilada sauce (red or green)
  • 8 small flour or corn tortillas
  • Oil spray or additional olive oil, for brushing

Instructions

  1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway, until golden and tender.
  2. In a large bowl, combine roasted sweet potatoes, black beans, corn, red onion, and half of the cheese. Mix in 1/4 cup enchilada sauce.
  3. Spread 1/2 cup enchilada sauce in the bottom of a greased 9×13-inch baking dish.
  4. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
  5. Top with remaining enchilada sauce and sprinkle with remaining cheese.
  6. Lightly spray or brush tops with oil for extra crispiness. Bake for 20–25 minutes, until bubbly and lightly browned.
  7. Garnish with cilantro, avocado, or sour cream if desired, and serve hot.

Notes

  • Make it vegan by using dairy-free cheese or omitting cheese entirely.
  • Use pre-cooked or canned sweet potato to save time.
  • Green enchilada sauce adds a tangier flavor compared to red.
  • Leftovers store well and make a great next-day lunch.

Nutrition

Find it online: https://ukfinda.com/crispy-black-bean-sweet-potato-enchiladas/