Description
These Sweet Potato Black Bean Enchiladas combine hearty roasted sweet potatoes and black beans with vibrant spices and gooey melted cheese, all wrapped in soft corn tortillas and baked with flavorful salsa verde. Perfect for a comforting, vegetarian Mexican-inspired meal that’s easy to prepare and packed with nutritious ingredients.
Ingredients
Scale
Vegetables & Beans
- 1 ½ lbs. sweet potatoes (peeled and cut into ½-inch cubes)
- 1 small sweet onion (finely diced)
- 3 cloves garlic (crushed)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 2 cups kale (finely chopped)
Spices & Seasonings
- 1 tsp. salt (to taste)
- ¼ tsp black pepper (to taste)
- 1 tsp. cumin
- 1 tsp paprika
- ¼ tsp chili powder
- â…› tsp cayenne pepper
- â…› tsp cinnamon
Other Ingredients
- 2 Tbsp. oil (avocado or olive)
- 8-10 corn tortillas
- 2 Tbsp coconut oil
- 2 cups shredded cheese (cheddar or Monterrey Jack)
- 16 oz. jar salsa verde (mild or medium)
Instructions
- Preheat Oven: Preheat your oven to 350°F to get it ready for baking the enchiladas.
- Prepare Filling Base: Heat oil in a large skillet over medium heat and sauté the diced onions for 2-3 minutes until soft. Add crushed garlic and sauté for another minute to release its aroma.
- Cook Sweet Potatoes: Add the peeled and cubed sweet potatoes to the skillet. Cook for 2 minutes, then cover with a lid and let them cook for 8-10 minutes until fork tender.
- Mix Spices: In a small bowl, whisk together salt, black pepper, cumin, paprika, chili powder, cayenne pepper, and cinnamon to create the seasoning blend.
- Combine Filling Ingredients: Once the sweet potatoes are soft, turn off the heat. Stir in the seasoning mix, drained black beans, and finely chopped kale, mixing well to evenly distribute the flavors.
- Soften Tortillas: In a separate large skillet, heat a few teaspoons of coconut oil over medium-low heat. Place 2-3 corn tortillas in a single layer and cook for about 1 minute per side until they become soft and pliable. Drain excess oil on a paper towel-lined plate.
- Assemble Enchiladas: Lay each softened tortilla flat and spoon an equal amount of the sweet potato and black bean filling onto it. Sprinkle 2 tablespoons of shredded cheese over the filling, then roll the tortilla tightly and place seam-side down in a large baking dish sprayed with cooking spray.
- Add Salsa and Cheese: Pour the entire jar of salsa verde evenly over the assembled enchiladas, covering the edges thoroughly. Top the enchiladas with the remaining shredded cheese, spreading it evenly.
- Bake Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
- Serve: Once baked, serve the enchiladas warm, optionally garnished with fresh cilantro, diced tomatoes, and avocados for added freshness and flavor. Enjoy your delicious meal!
Notes
- For a vegan option, substitute the shredded cheese with a plant-based cheese alternative or omit it entirely.
- Adjust the level of cayenne pepper and chili powder according to your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- To make this gluten free, ensure your corn tortillas are certified gluten free.
- Adding fresh lime juice over the top before serving can enhance the flavors.
