Craving a vibrant, flavorful meal that’s also incredibly wholesome? These Sweet Potato and Black Bean Enchiladas are a fantastic way to enjoy healthy beans recipes, packed with nutrients and deliciousness in every bite. You’ll love how easy they are to prepare, making them perfect for a weeknight dinner or meal prep.
Key Ingredients & Substitutions
- Sweet Potatoes: You can use butternut squash or pumpkin for a similar sweet and earthy flavor.
- Black Beans: Other healthy beans like pinto or kidney beans work well.
- Corn Tortillas: Flour tortillas are an alternative, but corn keeps it gluten-free and adds authentic flavor.
- Enchilada Sauce: A store-bought mild red enchilada sauce is convenient, or you can make your own.
- Cheese: Use a dairy-free shredded cheese for a vegan option.
Ingredients
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup corn (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
For Assembly:
- 12 corn tortillas
- 1 (10-ounce) can red enchilada sauce (mild)
- 1 cup shredded Monterey Jack or cheddar cheese (or dairy-free alternative)
- Fresh cilantro, chopped, for garnish (optional)
- Avocado, sliced, for garnish (optional)
- Lime wedges, for serving (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4-6
- Tools Needed: Large skillet, 9×13 inch baking dish
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast them on a baking sheet for 15-20 minutes until tender.
2. Sauté Aromatics
While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine the Filling
Add the roasted sweet potatoes, rinsed black beans, corn, chili powder, cumin, and smoked paprika to the skillet. Stir everything together and cook for 2-3 minutes to let the flavors meld. Season with salt and pepper to your taste.
4. Warm the Tortillas
Warm your corn tortillas briefly to make them pliable and prevent tearing. You can do this in the microwave for 15-20 seconds or by quickly heating them in a dry skillet for a few seconds per side.
5. Assemble the Enchiladas
Pour about half a cup of enchilada sauce into the bottom of a 9×13 inch baking dish. Dip each warm tortilla into the enchilada sauce to coat it lightly. Spoon about 1/4 to 1/3 cup of the sweet potato and black bean filling down the center of each tortilla, then roll it up tightly.
6. Bake and Serve
Arrange the rolled enchiladas seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the top and sprinkle evenly with shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro, avocado slices, and lime wedges if desired, and enjoy this delicious healthy beans recipe.
Variation Ideas
- Add a pinch of cayenne pepper to the filling for a spicy kick.
- Incorporate sautéed bell peppers or spinach into the filling for more vegetables.
- Top with a dollop of Greek yogurt or a drizzle of your favorite hot sauce after baking.
- For a smokier flavor, add a small amount of chipotle powder to the filling.
Storage Instructions
You can store leftover Sweet Potato and Black Bean Enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in the microwave or oven until heated through. For best results, cover them loosely with foil when reheating in the oven to prevent drying out.
Frequently Asked Questions (FAQ)
Can I prepare the filling ahead of time?
Yes, you can prepare the sweet potato and black bean filling up to 2 days in advance. Store it in an airtight container in the refrigerator.
Are these enchiladas freezer-friendly?
Yes, you can freeze unbaked or baked enchiladas. Wrap the baking dish tightly in plastic wrap and then foil. They will last for up to 3 months in the freezer. Thaw before baking or reheat from frozen, adding extra baking time.
What kind of enchilada sauce should I use?
A mild red enchilada sauce works best for this recipe, allowing the flavors of the sweet potato and black beans to shine. You can find excellent options at most grocery stores.
How can I make this recipe vegan?
To make this dish vegan, ensure your enchilada sauce is vegan-friendly and use a good quality dairy-free shredded cheese.
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas. However, corn tortillas are traditional and add a distinct flavor to this healthy beans recipe.
What sides pair well with these enchiladas?
A simple green salad, a scoop of brown rice, or a side of guacamole and salsa would complement these enchiladas perfectly.