Can I make sweet potato black bean enchiladas ahead of time?

Yes. Assemble the enchiladas, cover tightly, and refrigerate for up to 1 day before baking. Add 5 to 10 minutes to the baking time since they’re going in cold.

Can I freeze these enchiladas?

Yes, either before or after baking. Wrap them tightly and freeze for up to 3 months, then thaw overnight in the fridge. See the storage section above for full instructions.

Can I use frozen sweet potatoes?

Yes. Use pre-cubed frozen sweet potatoes and roast them straight from frozen in a single layer, adding 5 to 10 minutes to the roasting time. They won’t caramelize quite as much as fresh, but they work well in a pinch.

Do I have to peel the sweet potatoes?

Peeling gives you a smoother, more tender filling. You can leave the skin on for extra fiber if you scrub the sweet potatoes well, but the skin can turn slightly chewy once roasted.

Do you cook black beans before putting them in enchiladas?

Canned black beans are already cooked, so just drain and rinse them and stir them into the filling, where they warm through in the skillet. If you’re starting with dried beans, cook them until tender first, since they won’t soften in the oven. One 15-ounce can is about 1½ cups of cooked beans.

How do I keep enchiladas from getting soggy?

Roasting the sweet potatoes instead of boiling them keeps the filling from getting watery. Spread a layer of sauce on the bottom of the dish, bake uncovered, and let the enchiladas rest for 5 to 10 minutes before serving so the sauce can set.

What are common mistakes when making enchiladas?

The biggest ones are skipping the step of warming the tortillas, which makes them crack, and overfilling them, which makes them hard to roll. Using too little sauce can leave the enchiladas dry, and leaving the bottom of the dish bare can make them stick. Other mistakes are undercooking the sweet potatoes so the filling is hard, using pre-shredded cheese that doesn’t melt well, and skipping the rest time, which makes the enchiladas fall apart when served.

Why did my enchiladas stick to the pan?

Usually there wasn’t enough grease or sauce on the bottom of the dish. Grease the baking dish and spread a layer of enchilada sauce over the bottom before adding the enchiladas. If they’ve already stuck, let them rest for 5 to 10 minutes after baking, then loosen them with a thin spatula, working slowly so the tortillas don’t tear.

Are black beans and sweet potatoes good for you?

Yes, they’re a nutritious combination. Sweet potatoes provide fiber, potassium, and vitamin A, while black beans add plant-based protein and more fiber, which makes this filling satisfying without any meat. The cheese, sauce, and tortillas make enchiladas a more indulgent meal, so to lighten them up, use a little less cheese, choose corn tortillas, and serve them with a big side salad.

Sweet Potato Black Bean Enchiladas

Name: Sweet Potato Black Bean Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil, divided; 2 medium sweet potatoes (about 1½ pounds), peeled and diced into ½-inch cubes; 1 medium yellow onion, diced; 1 medium jalapeño, minced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 (15-ounce) can black beans, drained and rinsed; 1 cup Monterey Jack cheese, shredded; ¼ cup fresh cilantro, chopped; 10 flour tortillas (8-inch); 2½ cups red enchilada sauce; 2 cups Mexican cheese blend, shredded

Description

These hearty enchiladas are filled with roasted sweet potatoes, black beans, and melty cheese, then baked in red enchilada sauce until bubbly.

Ingredients

Scale

For the filling:

3 tablespoons olive oil, divided
2 medium sweet potatoes (about 1½ pounds), peeled and diced into ½-inch cubes
1 medium yellow onion, diced
1 medium jalapeño, minced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup Monterey Jack cheese, shredded
¼ cup fresh cilantro, chopped

For the enchiladas:

10 flour tortillas (8-inch)
2½ cups red enchilada sauce
2 cups Mexican cheese blend, shredded

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Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Toss the sweet potatoes with 1 tablespoon olive oil and spread into a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and jalapeño and sauté until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper, and cook for 1 minute, until fragrant.
Add the roasted sweet potatoes and black beans to the skillet and stir gently to combine. Remove from the heat and fold in the Monterey Jack cheese and cilantro.
Spread ½ cup enchilada sauce over the bottom of a greased 9x13-inch baking dish. Divide the filling evenly among the tortillas, roll them up tightly, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the Mexican cheese blend.
Reduce the oven temperature to 375°F. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly.
Let the enchiladas rest for 5 to 10 minutes before serving with your favorite toppings.

Notes

Storage: Assemble up to 1 day ahead, cover, and refrigerate, adding 5 to 10 minutes to the bake time. Refrigerate leftovers in an airtight container for up to 3-4 days and reheat covered in a 350°F oven for 15 to 20 minutes. To freeze, wrap the assembled unbaked enchiladas or baked individual portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican