Sweet Potato Black Bean Enchiladas

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4.41 from 10 votes

Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 569kcal

Author: Catherine McCord

Ingredients

2 large baked sweet potatoes, cooked and mashed
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 15-ounce can black beans, drained and rinsed
1 1/2 cups shredded mexican blend cheese
1 12-ounce can enchilada sauce
6 large flour tortillas, or 12 corn tortillas

Instructions

Preheat the oven to 400°F.
Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Pour half of the enchilada sauce into a 9x11 baking dish.
Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Cover with foil and bake for 15 minutes.
Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly

Notes

Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.

Nutrition

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