Baked Sweet Potato and Black Bean Enchiladas
Delicious and hearty baked enchiladas stuffed with sweet potatoes and black beans, smothered in a rich enchilada sauce and topped with cheese.
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Ingredients
Yields 4 servings
- (2) medium sweet potatoes
- (1 can) black beans, drained and rinsed
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1 tsp) ground cumin
- (1 tsp) smoked paprika
- (1/2 tsp) salt
- (1/2 tsp) black pepper
- (8) corn tortillas
- (1 cup) enchilada sauce
- (1 cup) shredded cheese (cheddar or Mexican blend)
- (2 tbsp) olive oil
- (1/4 cups) fresh cilantro, chopped (for garnish)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
Pierce the (2) sweet potatoes with a fork and place them on a baking sheet. Bake for about 45 minutes or until tender.
- 3
While the sweet potatoes are baking, heat (2 tbsp) olive oil in a skillet over medium heat. Add the (1) diced onion and cook until translucent, about 5 minutes. Add (2) minced garlic cloves and cook for an additional minute.
- 4
Once the sweet potatoes are cooked, let them cool slightly, then peel and mash them in a bowl. Add the (1 can) black beans, (1 tsp) ground cumin, (1 tsp) smoked paprika, (1/2 tsp) salt, and (1/2 tsp) black pepper. Mix until well combined.
- 5
Warm the (8) corn tortillas in a dry skillet or microwave so they are pliable. Spoon about 1/3 cup of the sweet potato and black bean mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
- 6
Pour (1 cup) enchilada sauce over the rolled enchiladas, then sprinkle (1 cup) shredded cheese on top.
- 7
Bake the enchiladas in the oven for 20 minutes, until the cheese is bubbly and golden. Remove from the oven and let cool for a few minutes.
- 8
Garnish with (1/4 cup) chopped fresh cilantro before serving.
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