These Sweet Potato and Black Bean Enchiladas are great for anyone! Filled with delicious flavors and easy to put together!
If you’ve seen some of my other recipes, you know that I love a recipe you can make ahead. These enchiladas can be assembled and then stored in the refrigerator uncooked, for 1 day. You could freeze them for up to 3 months!
Sweet potatoes and black beans pair very well together, making these enchiladas the perfect combination.
What’s in these Enchiladas-
- 1 tbsp extra virgin olive oil
- 1 large sweet potato (about 4 cups uncooked)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp cumin
- 2 garlic cloves minced
- 15 oz can black beans
- 2 cups spinach
- 2 cups salsa (distributed***) (I used 1- 16oz jar salsa, plus about 1/4 more from another jar)
- 1/2 lime
- 8 tortilla shells
- salt and pepper to taste
You will need about 40 minutes prep time for this recipe. The bulk of the prep time is cooking your sweet potatoes (30 minutes). The rest is just mixing some ingredients together and getting your casserole dish ready.
How to save some time…
You can cut back some time by cooking these potatoes ahead of time, or buying frozen sweet potatoes and steaming them. Personally, I love the taste of roasted potatoes, so I always roast mine.
These enchiladas are super easy to prepare, and can be made for people with a wide range of dietary restrictions.
Dietary restrictions
You can make it dairy free/vegan and gluten free, while also satisfying those meat lovers. The texture of the black beans and sweet potato is meaty and delicious.
Make it dairy free by skipping the cheese and sour cream. Add homemade guacamole or avocado instead.
Make it gluten free by adding gluten free-tortillas.
I love serving these with a side of cilantro lime rice and/or a side salad.
Here are some other recipes you may enjoy-
Sweet Potato Nachos
Homemade Guacamole
Sweet Potato Lunch Bowl
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Enjoy, friends!
Sweet Potato and Black Bean Enchiladas
Equipment
- Baking Sheet
- 9 x 13 Baking Dish
- Large Mixing Bowl
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large sweet potato (about 4 cups uncooked)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp cumin
- 2 garlic cloves minced
- 15 oz can black beans
- 2 cups spinach
- 2 cups salsa (distributed***) (I used 1- 16oz jar salsa, plus about 1/4 more from another jar)
- 1/2 lime
- 8 tortilla shells
- salt and pepper to taste
Optional Toppings:
- cheese grated
- avocado
- cilantro
- sour cream
- diced red onion
Instructions
Sweet Potatoes
- Preheat the oven to 425 degrees
- Chop the sweet potato into 1/2-1/4 inch thick pieces. Place on a lined baking sheet. Make sure they are spread out and don't overlap.
- Add the olive oil and spices (garlic powder, onion powder, paprika, cumin, chili powder). Mix the sweet potatoes around, making sure they are well coated in the mixture. I like to use my hands to mix everything around evenly.
- Bake for about 20-30 minutes, flipping halfway through. The sweet potatoes should come out soft and not burnt.
- ****Once your sweet potatoes have finished baking, lower oven temperature to 375 degrees. ****
Enchilada Filling
- While your sweet potatoes are cooking, prepare the enchilada filling.
- In a large mixing bowl, add the black beans, minced garlic, spinach, 1 cup salsa, lime and cooked sweet potatoes (once they are done cooking). Stir thoroughly.
Assembling and Cooking the Enchiladas
- Pour 1/2 cup salsa on the bottom of a greased 9 x 13 baking dish. Be sure to grease before you add the salsa.
- Warm each tortilla on a skillet or over a burner, if you have one, before adding the enchilada filling.
- Once warm, add about 1/3 cup (for smaller tortillas) to 1/2 cup (larger tortillas) enchilada filling and spread out along the center of the tortilla. Fold and roll the tortilla, then place in the casserole dish, crease side down. Repeat for all tortillas.
- Add the remaining salsa (1/2 cup) on top of the enchiladas, spreading evenly among all enchiladas.
- If you are adding cheese, add it on top.
- Cover the pan with foil and bake at 375 degrees for 15 minutes. Remove the foil and continue cooking for 10-15 minutes, or until the cheese is lightly golden brown (if using cheese) and your enchiladas are hot.
- Allow to cool for about 5 minutes, add your cold toppings, then serve warm.
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