Go Back
–+ servings
Three Sweet Potato Black Bean Enchiladas on a dish with sliced radishes and avocado.
Print Recipe
No ratings yet

Sweet Potato Black Bean Enchiladas

Hearty, smoky, and full of flavor, my sweet potato black bean enchiladas are the ultimate comfort food! With a scrumptious filling rolled in tender corn tortillas and drenched in zesty red enchilada sauce, this vegan dinner will have you coming back for seconds.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree, Main
Cuisine: American, Mexican
Servings: 6
Calories: 478kcal
Author: Alissa Saenz

Ingredients

  • 1 large sweet potato (or 2 medium, about 20 ounces total), scrubbed clean
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 (15.5 ounce/439 gram) cans black beans, drained and rinsed
  • 2 tablespoons adobo sauce, from a can of chipotle peppers
  • 1 teaspoon salt, or to taste
  • ¼ cup chopped fresh cilantro
  • 2 ½ cups red enchilada sauce, divided
  • 12 corn tortillas, plus a few more, if needed

Optional Toppings

  • Sliced avocado
  • Chopped fresh cilantro
US Customary - Metric

Instructions

  • Poke a few holes in the sweet potato with a fork or knife, then place it on a microwave-safe plate. Microwave the sweet potato for about 8 minutes, or until very tender and easily pierced with a fork (Note 1). Cut it open when done and let it cool for a few minutes while you move on to the next steps. Once cool, remove the inner flesh from the sweet potato with a spoon and lightly mash it with a fork. Discard the peel.
  • Coat the bottom of a large skillet with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for about 4 minutes, until it starts to soften.
  • Stir in the minced garlic and cumin. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
  • Add the mashed sweet potato, black beans, and adobo sauce to the skillet. Cook the mixture for 1 to 2 minutes, stirring constantly.
  • Remove the skillet from heat, then stir in the salt and cilantro. Taste-test the mixture and adjust any seasonings to taste.
  • Preheat the oven to 400°F.
  • Spread 1 ½ cups of enchilada sauce into the bottom of a 9 x 13 baking dish (Note 2).
  • Working with three or four tortillas at a time, place them on a dish and cover them with a damp paper towel. Microwave the tortillas for about 20 seconds, until they're warm, moist, and pliable.
  • Spoon about ¼ to ⅓ cup of the filling into the center of a tortilla, arranging it in a strip. Roll the filling up in the tortilla, then place it, seam side down, into the prepared baking dish. Brush it with some of the remaining enchilada sauce. Repeat this process until all of the filling has been used.
  • Bake the enchiladas for about 20 minutes, until the sauce is bubbly.
  • Let the enchiladas sit for at least 5 minutes when they come out of the oven. Then divide them into plates, top with toppings of choice, and serve.

Notes

  1. Alternatively, you can bake your sweet potato(es) in the oven at 400°F for 45 minutes to 1 hour.
  2. You could also use a couple of smaller baking dishes, which is what I did, as you can see from the photos.

Nutrition

Serving: 2enchiladas | Calories: 478kcal | Carbohydrates: 89g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2364mg | Potassium: 1001mg | Fiber: 21g | Sugar: 12g | Vitamin A: 14155IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 6mg