Description
These Sweet Potato and Black Bean Enchiladas are a hearty and flavorful vegetarian dish combining tender sweet potatoes, protein-rich black beans, and a smoky chipotle-spiced sauce, all wrapped in soft flour tortillas and baked with melted Cheddar cheese for a comforting meal.
Ingredients
Main Ingredients
- 2 tablespoons oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 chipotle chile in adobo sauce, minced (seeds removed for less heat)
- 1 teaspoon adobo sauce
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 lb sweet potatoes, peeled and diced
- 2 cups water
- 2 cans (10 oz each) red enchilada sauce
- 8 6-inch flour tortillas
- 2 cups grated Cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 425ºF to prepare for baking the enchiladas later.
- Sauté Aromatics and Spices: Heat the oil in a large skillet over medium heat. Add the chopped onion, minced garlic, brown sugar, ground cumin, minced chipotle chile, and 1 teaspoon of adobo sauce. Cook while stirring occasionally until the onions start to soften, about 5 minutes, developing a fragrant base for the filling.
- Simmer the Filling: Add the drained black beans, diced sweet potatoes, and 2 cups of water to the skillet. Bring to a boil, then cover and reduce heat to low. Let it simmer until the sweet potatoes are tender and most of the liquid has been absorbed, approximately 10 minutes, ensuring the filling is flavorful and well cooked.
- Assemble the Enchiladas: Pour one can of red enchilada sauce into the bottom of a 9×13-inch baking dish. Place one flour tortilla in the sauce, then fill it with about one-eighth of the sweet potato mixture. Roll the tortilla up and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
- Top with Sauce and Cheese: Pour the remaining can of enchilada sauce evenly over the assembled enchiladas. Sprinkle the grated Cheddar cheese over the top to create a cheesy crust once baked.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake until the enchiladas are heated through and the cheese has melted, about 10 to 15 minutes.
- Rest and Serve: Remove from the oven and allow the enchiladas to stand for 10 minutes before serving. This helps the filling set and enhances flavors.
Notes
- For less spice, remove seeds from the chipotle chile and start with less adobo sauce.
- You can substitute corn tortillas for a gluten-free version, but they may require warming before filling to prevent cracking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Adding chopped cilantro or a dollop of sour cream on top before serving adds extra freshness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
