These enchiladas are warm, filling, and full of flavor. Sweet potatoes add natural sweetness, black beans bring heartiness, and everything bakes together under a rich sauce until cozy and satisfying. It’s the kind of meal that feels generous and comforting, perfect for sharing.
This is Let’s Veg comfort straight from the oven.
Sweet Potato & Black Bean Enchiladas
Sweet potato and black bean enchiladas baked with rich sauce and cheese. A hearty Let’s Veg recipe perfect for easy, comforting dinners.
Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (205°C).
- Toss sweet potatoes with olive oil, salt, and pepper. Roast for 20 minutes until tender.
- Transfer roasted sweet potatoes to a bowl and mix with black beans, onion, cumin, and chili powder.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill tortillas with sweet potato mixture and roll tightly.
- Place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 25-30 minutes, until bubbly and golden.
- Garnish with cilantro and serve warm.
Nutrition
Notes
Add corn or spinach to the filling
Serve with avocado or lime crema
Freezes well before baking