Save to Pinterest A vibrant, satisfying Mexican-inspired dish featuring roasted sweet potatoes, hearty black beans, and a spicy enchilada sauce, all wrapped in tortillas and baked to perfection. Perfect for a flavorful vegetarian dinner.
This recipe brings warmth and spice to my dinner table, making weeknights exciting and wholesome.
Ingredients
- Vegetables: 2 medium sweet potatoes peeled and diced (about 500 g), 1 small red onion finely chopped, 2 cloves garlic minced, 1 red bell pepper diced, 1 jalapeño seeded and minced (optional for extra heat)
- Beans & Fillings: 1½ cups (1 can 400 g) cooked black beans drained and rinsed, ½ cup corn kernels (fresh or frozen), 2 tablespoons fresh cilantro chopped, Juice of 1 lime, Salt and black pepper to taste
- Spices: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon ground coriander
- Enchilada Sauce: 1½ cups (375 ml) enchilada sauce (store-bought or homemade), 1 tablespoon olive oil
- Assembly: 8 medium corn or flour tortillas, 1 cup (100 g) shredded cheddar or Monterey Jack cheese (use plant-based cheese for vegan), Additional chopped cilantro and lime wedges for garnish
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- Toss diced sweet potatoes with 1 tablespoon olive oil, cumin, paprika, chili powder, coriander, salt, and pepper. Spread on the baking sheet and roast for 20 minutes or until tender and slightly caramelized.
- Step 3:
- In a large skillet over medium heat, add a splash of oil and sauté the onion, garlic, and bell pepper for 4-5 minutes until softened.
- Step 4:
- Add the roasted sweet potatoes, black beans, corn, jalapeño (if using), lime juice, and cilantro to the skillet. Stir to combine and cook for another 2-3 minutes. Season to taste with salt and pepper. Remove from heat.
- Step 5:
- Reduce oven temperature to 375°F (190°C).
- Step 6:
- Spread ½ cup (125 ml) enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Step 7:
- Spoon the filling evenly into each tortilla, roll up tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
- Step 8:
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Step 9:
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-12 minutes until cheese is bubbly and golden.
- Step 10:
- Let cool for 5 minutes then garnish with extra cilantro and serve with lime wedges.
Save to Pinterest Sharing these enchiladas with my family always brings smiles and full bellies on chilly evenings.
Notes
For vegan enchiladas use plant-based cheese or omit cheese entirely Add spinach or chopped kale for extra greens Serve with avocado slices or a dollop of Greek yogurt or vegan sour cream Pair with a light Mexican lager or a crisp Sauvignon Blanc
Required Tools
Baking sheet Large skillet 9x13-inch (23x33 cm) baking dish Mixing bowls Knife and cutting board Aluminum foil
Nutritional Information
Calories 420 Total Fat 12 g Carbohydrates 65 g Protein 14 g
Save to Pinterest These enchiladas come together easily and pack a punch of flavor perfect for any night of the week.
Common Recipe Questions
- → How can I make this dish vegan?
Use plant-based cheese or omit cheese entirely, and ensure tortillas are gluten-free if preferred. The rest of the ingredients are naturally vegan.
- → What type of tortillas works best?
Corn or flour tortillas can be used based on preference. For gluten-free options, corn tortillas are ideal.
- → Can I prepare the filling ahead of time?
Yes, roast the sweet potatoes and sauté the vegetables in advance. Combine with beans and spices before assembly to save time.
- → What variations can enhance the flavor?
Adding chopped spinach or kale incorporates extra greens, while a squeeze of lime and fresh cilantro enhances freshness.
- → How spicy is this dish?
The jalapeño adds medium heat, adjustable or optional; the chili powder and smoked paprika provide warm, smoky undertones without overwhelming spice.
- → What sides pair well with this meal?
Serve alongside avocado slices, a crisp green salad, or a light Mexican lager to balance the rich flavors.