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Sweet Potato Black Bean Enchiladas

Sweet potato black bean enchiladas are filled with cumin-spiced roasted vegetables and black beans, then baked under red enchilada sauce and melted Monterey Jack. Roasting the sweet potatoes first gives the filling tender centers and lightly browned edges.
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Prep Time 20 minutes
Cook Time 56 minutes
Resting 10 minutes
Total Time 1 hour 26 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Roast the filling
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp kosher salt
  • 1 can (15 oz) black beans drained and rinsed
Assemble and bake
  • 12 corn tortillas 6-inch
  • 1 can (19 oz) red enchilada sauce
  • 2 cup Monterey Jack cheese shredded, divided

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 microwave

Method
 

Roast the filling
  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes and onion with the olive oil, cumin, chili powder, and salt on the baking sheet.
  3. Spread the vegetables in an even layer and roast for 25 to 30 minutes, until the sweet potatoes are tender and lightly browned.
  4. Transfer the roasted vegetables to a large bowl, stir in the black beans and 1/2 cup of the cheese, and reduce the oven temperature to 375°F.
Assemble and bake
  1. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
  2. Wrap the tortillas in a damp paper towel.
  3. Microwave the tortillas until pliable, about 30 to 45 seconds.
  4. Spoon about 1/2 cup of filling down the center of each tortilla and roll it up.
  5. Place the rolled tortillas seam-side down in the dish.
  6. Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining 1 1/2 cups cheese.
  7. Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted.
  8. Let the enchiladas rest for 10 minutes before serving.

Notes

For evenly browned sweet potatoes, spread them in a single layer on the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freeze yes, for up to 3 months. For a dairy-free version, use your preferred dairy-free shredded cheese.