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Budget-Friendly Sweet Potato and Black Bean Enchiladas

sweet potato and black bean enchiladas - featured image
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A simple, affordable, and flavorful meatless enchilada recipe featuring roasted sweet potatoes and black beans, perfect for a healthy and comforting dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (240 ml) enchilada sauce, mild or medium heat
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small (6-inch / 15 cm) flour or corn tortillas
  • 1 cup (about 100 g) shredded cheese, cheddar or Mexican blend (optional)
  • A handful fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper. Spread them evenly on a baking sheet lined with parchment paper.
  3. Roast sweet potatoes for 20-25 minutes, turning halfway through, until tender with slightly browned edges.
  4. While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
  5. Add minced garlic and cook for another 30 seconds until fragrant.
  6. Stir in ground cumin and chili powder, cooking for about 1 minute to toast the spices.
  7. Add black beans and cook until warmed through, about 3-4 minutes. Season with salt and pepper to taste.
  8. Gently fold the roasted sweet potatoes into the bean mixture in the skillet. Adjust seasoning if needed.
  9. Lower oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  10. Warm tortillas slightly (about 20 seconds in the microwave wrapped in a damp towel).
  11. Spoon about ¼ cup (60 ml) of the sweet potato and bean filling down the center of each tortilla, add a sprinkle of cheese if using, and roll up tightly. Place seam-side down in the baking dish.
  12. Pour enchilada sauce evenly over the rolled tortillas, then sprinkle remaining cheese on top.
  13. Bake for 20 minutes until sauce is bubbly and cheese is melted and slightly golden.
  14. Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

Notes

Roast sweet potatoes to develop caramelized edges for natural sweetness. Warm tortillas before filling to prevent cracking. Adjust chili powder for desired spice level. Use corn tortillas for gluten-free option and dairy-free cheese or omit cheese for vegan version. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: sweet potato, black bean, enchiladas, budget-friendly, vegetarian, meatless, healthy dinner, easy recipe

Find it online: https://freshforkful.com/budget-friendly-sweet-potato-and-black-bean-enchiladas-easy-homemade-recipe-for-a-healthy-dinner/