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Baking dish of black bean and sweet potato enchiladas under red sauce and melted cheese, topped with sour cream, avocado, green onions and cilantro, with one enchilada lifted on a spatula showing sweet potato, black beans and corn inside, and a bowl of lime wedges nearby

Black Bean and Sweet Potato Enchiladas

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Flour tortillas rolled around spice-roasted sweet potato, black beans, corn, green chiles and melted Monterey Jack, then baked under red enchilada sauce and more cheese. A hearty, make-ahead vegetarian dinner that feeds a crowd.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 5 servings (10 enchiladas)
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 large sweet potato about 1 pound, peeled and cut into 1/2-inch dice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1 can (4 oz) diced green chiles
  • 1/4 cup fresh cilantro chopped
  • 1 cup shredded Monterey Jack cheese
For assembly
  • 2 1/2 cups red enchilada sauce two 10-ounce cans
  • 10 flour tortillas 8-inch
  • 1 cup shredded Monterey Jack cheese or Mexican-blend cheese
For serving
  • sour cream
  • 1 avocado diced
  • 2 green onions sliced
  • fresh cilantro chopped

Method
 

  1. Heat the oven to 425°F. On a rimmed baking sheet, toss the sweet potato with the olive oil, cumin, chili powder and salt. Roast for 20 to 25 minutes, stirring once, until tender and browned in spots. Lower the oven to 375°F.
  2. In a large bowl, combine the roasted sweet potato, black beans, corn, green chiles, cilantro and 1 cup of the cheese. Lightly mash a few of the sweet potato pieces with a fork to help the filling hold together.
  3. Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish. Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds so they roll without cracking.
  4. Spoon about 1/2 cup of filling down the center of each tortilla, roll it up, and set it seam side down in the dish. Pour the remaining sauce over the top, making sure the edges of the tortillas are covered, then sprinkle with the remaining 1 cup of cheese.
  5. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until the sauce is bubbling and the cheese is melted.
  6. Let the enchiladas rest for 5 minutes, then top with sour cream, avocado, green onions and cilantro and serve.

Notes

Corn tortillas: Use 12 to 14 corn tortillas instead of flour. Warm them briefly in a skillet with a little oil so they bend without tearing, and use a slightly smaller scoop of filling.
Make ahead: Assemble the enchiladas without the top layer of sauce and cheese, cover and refrigerate up to 24 hours. Add the sauce and cheese just before baking, and add 10 minutes to the covered bake time.
Freezer-friendly: Baked enchiladas freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F.
Vegan: Use your favorite plant-based shredded cheese and sour cream, or skip the cheese and add an extra 1/2 cup of beans.
Heat level: Mild enchilada sauce keeps it family-friendly. For more heat, use a hot sauce or add a minced jalapeño to the filling.

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