Roasted Sweet Potato and Black Bean Enchiladas
These enchiladas are a great way to use up leftover roasted sweet potatoes. They're also a good source of protein and fiber, and they're easy to make. The sweet potatoes and black beans are cooked in a flavorful sauce made with onion, bell pepper, chili powder, cumin, salt, and black pepper. The tortillas are then filled with the mixture and baked until golden brown.
I first came up with this recipe when I was looking for a way to use up some leftover roasted sweet potatoes. I had also been craving enchiladas, so I thought, why not combine the two? I'm so glad I did, because these enchiladas are delicious and easy to make. I've made them many times since, and they're always a hit with my friends and family.
Roasted Sweet Potato and Black Bean Enchiladas Roasted Sweet Potato and Black Bean Enchiladas Roasted Sweet Potato and Black Bean Enchiladas Roasted Sweet Potato and Black Bean Enchiladas
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 2 large sweet potatoes, peeled and cubed
  • 1 15-ounce can black beans, rinsed and drained
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  3. Roast in the preheated oven for 20-25 minutes, or until tender.
  4. Meanwhile, heat a large skillet over medium heat. Add the onion, bell pepper, chili powder, cumin, salt, and black pepper. Cook until the vegetables are softened, about 5 minutes.
  5. Add the black beans and roasted sweet potatoes to the skillet. Stir to combine.
  6. Warm the tortillas in a microwave or on a griddle.
  7. Spoon some of the filling into the center of each tortilla. Roll up the tortillas and place them in a greased 9x13-inch baking dish.
  8. Bake in the preheated oven for 10-15 minutes, or until the tortillas are golden brown.
Why It Works
  • The roasted sweet potatoes give the enchiladas a sweet and smoky flavor.
  • The black beans add protein and fiber.
  • The flavorful sauce made with onion, bell pepper, chili powder, cumin, salt, and black pepper brings all the flavors together.