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Baked black bean and sweet potato enchiladas in a glass dish with melted cheese and cilantro scattered on top

Black Bean Sweet Potato Enchiladas: Baked and Bright

Corn tortillas rolled with roasted sweet potato and black beans, baked under red enchilada sauce and melted cheese until bubbly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 103
Ingredients Method Notes

Ingredients
  

Filling
  • 1 sweet potato large (about 500 g); peeled, diced into 1 cm cubes
  • 2 tbsp olive oil divided
  • 1 onion medium; diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt plus a pinch for roasting
  • 2 cans black beans (425 g each); drained and rinsed
For Assembly
  • 10 corn tortillas 6-inch
  • 2 cups red enchilada sauce / 480 ml; store-bought or homemade
  • 1.5 cups shredded Monterey Jack cheese / 170 g; or cheddar
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 lime wedges lime, cut into wedges; for serving

Method
 

Roast the Sweet Potato
  1. Heat the oven to 200C/400F. Peel and dice the sweet potato into 1 cm cubes, spread on a sheet pan 33 x 46 cm / 13 x 18-inch, and toss with 1 tbsp olive oil and a pinch of salt.
  2. Roast for 20 to 22 minutes, stirring once, until fork-tender and lightly caramelized at the edges.
Make the Filling
  1. While the sweet potato roasts, heat the remaining 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft.
  2. Add the garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
  3. Stir in the black beans and 1/4 cup (60 ml) of the enchilada sauce, mashing about a third of the beans with a fork for texture. Cook 3 to 4 minutes until warmed through.
  4. Fold in the roasted sweet potato. Taste and adjust salt.
Assemble and Bake
  1. Spread 1/2 cup (120 ml) enchilada sauce over the bottom of a 23 x 33 cm / 9 x 13-inch baking dish.
  2. Wrap the tortillas in a damp towel and microwave for 30 seconds so they roll without cracking.
  3. Fill each tortilla with about 1/3 cup of the filling, roll tightly, and place seam-side down in the dish. Repeat for all 10 tortillas.
  4. Pour the remaining sauce over the top, covering the tortillas evenly, then scatter the cheese on top.
  5. Bake uncovered for 20 to 22 minutes, until the sauce bubbles at the edges and the cheese is melted and lightly browned.
  6. Rest for 5 minutes, then top with cilantro and serve with lime wedges.

Notes

  • Roast sweet potato until fork-tender, not mushy, for the best texture.
  • Don't skip rinsing canned beans, it keeps the sauce from turning gritty.
  • Bake uncovered so the cheese browns instead of steaming.
  • Rest 5 minutes before serving so the filling holds together when sliced.