Sweet Potato Black Bean Enchiladas (Print-Friendly Format)
Hearty enchiladas with sweet potatoes, black beans, and bold spices for a perfect vegetarian meal.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 medium sweet potatoes, peeled and diced
02 -
400 g canned black beans, drained and rinsed
03 -
160 g corn kernels
→ Seasonings
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
→ Assembly
06 -
240 ml enchilada sauce
07 -
8 corn tortillas
08 -
100 g shredded cheese (optional)
09 -
Fresh cilantro, chopped, for garnish
# How to Make It:
01 -
Preheat oven to 190°C.
02 -
Place diced sweet potatoes in a pot of water and boil for 10–15 minutes until tender. Drain thoroughly.
03 -
In a large bowl, mix cooked sweet potatoes with black beans, corn kernels, ground cumin, and chili powder until evenly combined.
04 -
Spread a thin layer of enchilada sauce over the base of a baking dish.
05 -
Spoon the sweet potato mixture evenly onto each corn tortilla, roll them tightly, and arrange seam side down in the prepared dish.
06 -
Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese if using. Bake for 20–25 minutes until heated through and cheese is melted.
07 -
Garnish with chopped fresh cilantro just before serving.
# Extra Tips:
01 -
For extra heat, include finely chopped jalapeños in the filling.
02 -
Prepared enchiladas can be refrigerated prior to baking.
03 -
Substitute vegan cheese for a dairy-free option.