Description
Black bean sweet potato enchiladas are a comforting, flavorful meal. Learn my personal recipe for these vibrant, satisfying vegetarian enchiladas.
Ingredients
- Main Filling:
- Sweet Potatoes (2 large, peeled and cubed)
- Canned Black Beans (2 cans, 15oz each, rinsed and drained)
- Onion (1 medium, chopped)
- Garlic (3 cloves, minced)
- Sauce & Wraps:
- Corn Tortillas (12-15 small)
- Enchilada Sauce (28 oz can or homemade)
- Flavor Boosters:
- Chili Powder (1 tbsp)
- Cumin (1 tsp)
- Olive Oil (2 tbsp)
- Toppings & Garnish:
- Shredded Monterey Jack Cheese (2 cups)
- Fresh Cilantro (1/4 cup, chopped)
- Avocado (1, sliced or diced)
Instructions
- Prep the Sweet Potatoes:: First things first, peel and cube those sweet potatoes into about half-inch pieces. Toss them with a tablespoon of olive oil, a pinch of salt, and a dash of pepper on a baking sheet. Roast them in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they’re tender and slightly caramelized. Honestly, this step makes the whole kitchen smell amazing, and sometimes I even sneak a few bites straight off the pan. Don’t judge, they’re just that good!
- Sauté the Aromatics:: While the sweet potatoes are roasting, heat another tablespoon of olive oil in a large skillet over medium heat. Add your chopped onion and sauté for about 5-7 minutes until it’s softened and translucent. Then, toss in the minced garlic, chili powder, and cumin. Stir it all together for about a minute until fragrant; oh, the smell is just incredible right now! Be careful not to burn the garlic here; I’ve done that before, and it just makes everything taste bitter. A little golden is good, dark brown is a no-go.
- Assemble the Black Bean Sweet Potato Filling:: Once your sweet potatoes are tender, take them out of the oven and add them to the skillet with the onion and garlic mixture. Drain and rinse those black beans really well, then add them to the pan too. Give everything a good mash with a potato masher or a fork, leaving some chunks for texture – I like a bit of heft in my filling. Stir it all together until well combined. This is your delicious black bean sweet potato filling!
- Prep the Tortillas and Sauce:: Pour about half of your enchilada sauce into the bottom of a 9×13 inch baking dish; just enough to coat it. Now, for the tortillas: I like to quickly warm them, either in a dry skillet for 15-20 seconds per side or by wrapping them in a damp paper towel and microwaving for 30 seconds. This makes them pliable and prevents cracking when you roll them. Honestly, skipping this step is where I always mess up and end up with broken enchiladas!
- Roll the Black Bean Sweet Potato Enchiladas:: Time to get rolling! Take a warmed tortilla, spoon about 1/4 to 1/3 cup of the black bean sweet potato filling down the center. Sprinkle a little cheese over the filling (about a tablespoon). Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling. Don’t worry if they’re not perfectly uniform; mine never are, and they still taste fantastic. It’s the charm of homemade, right?
- Bake and Finish the Black Bean Sweet Potato Enchiladas:: Once all your enchiladas are snuggled in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the rest of the Monterey Jack cheese. Pop it back into the 400°F (200°C) oven for 20-25 minutes, or until the cheese is bubbly and golden and the sauce is simmering. Oh, the sight and smell of that bubbly cheese is just the best! Let it rest for a few minutes before serving, then garnish with fresh cilantro and sliced avocado. Pure deliciousness!