Black Bean and Sweet Potato Enchiladas

PIn it

Craving a hearty, satisfying meal that’s bursting with flavor? These Black Bean and Sweet Potato Enchiladas are a fantastic option for filling dinner recipes, offering a delightful blend of smoky and sweet. You’ll love how comforting and wholesome this dish is.

Key Ingredients & Substitutions:

• Sweet Potatoes: You can substitute with butternut squash for a similar texture and sweetness.
• Black Beans: Canned pinto beans work well if you don’t have black beans on hand.
• Enchilada Sauce: A store-bought mild red enchilada sauce saves time, or you can make your own.
• Tortillas: Corn tortillas are traditional, but flour tortillas are an easy substitute.
• Cheese: Cheddar or Monterey Jack cheese are excellent, but you can use your favorite melty cheese.

Ingredients:

Main:

• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 (19-ounce) can red enchilada sauce, divided
• 12 corn or flour tortillas (6-inch)
• 2 cups shredded cheddar or Monterey Jack cheese

Spices:

• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste

Optional Toppings:

• Fresh cilantro, chopped
• Avocado, sliced or diced
• Sour cream or plain Greek yogurt

How Much Time Will You Need?

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories per serving: Approximately 450-500
• Tools Needed: Large skillet, 9×13 inch baking dish

Step-by-Step Instructions:

1. Prepare the Sweet Potatoes

You will begin by cooking your diced sweet potatoes. Heat olive oil in a large skillet over medium heat, then add the sweet potatoes and cook until they are tender, about 8-10 minutes. Stir occasionally to prevent sticking.

2. Create the Enchilada Filling

Next, you will build the flavorful filling. Add the chopped onion to the skillet with the sweet potatoes and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute more until fragrant.

3. Combine Filling Ingredients

Now, you will incorporate the remaining filling components. Add the rinsed black beans and the undrained diced tomatoes with green chilies to the skillet. Cook for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper to your taste.

4. Assemble the Enchiladas

Pour about 1/2 cup of enchilada sauce into the bottom of your 9×13 inch baking dish. Warm your tortillas slightly according to package directions, then spoon a generous amount of the sweet potato and black bean filling down the center of each tortilla. Sprinkle with some cheese, then roll them up and place them seam-side down in the prepared baking dish.

5. Bake Your Enchiladas

Once all your enchiladas are arranged, pour the remaining enchilada sauce over the top. Sprinkle generously with the rest of the shredded cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

6. Garnish and Serve

Finally, remove the enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired. Serve these filling dinner recipes warm and enjoy!

Variation Ideas:

• Add corn kernels or bell peppers to the filling for extra texture and flavor.
• Incorporate a pinch of cayenne pepper for a spicier kick.
• Top with crumbled cotija cheese after baking for a salty finish.
• Serve with a side of rice or a simple green salad for a complete meal.

Storage Instructions:

You can store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual servings or cover the baking dish with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.

Frequently Asked Questions (FAQ):

• Can I make these enchiladas ahead of time? Yes, you can assemble the enchiladas a day in advance, cover them, and refrigerate. Add an extra 5-10 minutes to the baking time.
• Are these enchiladas spicy? This recipe uses mild enchilada sauce and spices, so they are not very spicy. You can adjust the chili powder or add a pinch of cayenne for more heat.
• Can I freeze these enchiladas? Yes, you can freeze unbaked or baked enchiladas. For unbaked, assemble and freeze before adding sauce and cheese. For baked, cool completely before freezing. Thaw overnight in the refrigerator before baking/reheating.
• What kind of tortillas work best? Corn tortillas are traditional and hold their shape well, but flour tortillas are also a great option if you prefer a softer texture.
• How do I prevent tortillas from breaking when rolling? Slightly warming your tortillas in a microwave or on a dry skillet makes them more pliable and less likely to break.
• Is this a good option for vegetarian filling dinner recipes? Absolutely! This recipe is naturally vegetarian and incredibly satisfying.