Sweet potato and black bean enchiladas
Sweet potato and black bean enchiladas are soft tortillas rolled around a smoky, hearty filling and baked under tomato sauce and melted cheddar. They are vegetarian and filling. The whole dish takes 40 minutes. It is great for feeding a family, and leftovers reheat well for lunch the next day.
- 40 minTotal time
- 3Servings
- 640kcal / serving
- 22 gProtein
The science: why this works
Covered cooking softens sweet potato
Covering the pan traps steam, which cooks the sweet potato and onion until soft. Sweet potatoes hold plenty of starch that turns sweet and tender when heated. Stirring now and then stops sticking. Slow cooking turns the sharp, bitter compounds into mellow sweetness.
Learn: Why cooked onions turn sweet →Spices bloomed in oil
Cumin and chipotle powder carry flavor in fat. Stirring them in the hot oil for 30 seconds wakes up their aroma before the beans go in. Any longer and the spices can scorch and turn bitter.
Learn: Bloom spices in hot oil →Mashing a few beans
Crushed beans release starch, which binds the filling so it holds together inside the tortilla. The whole beans keep their shape for texture, so you get both creamy and meaty bites. Canned staples are cooked already, so they bring flavor and texture with no fuss.
Learn: Canned tomatoes and beans →Sweet potato and black bean enchiladas
40 minutes · 3 servings · Mexican · Main course
Ingredients
Makes 3 servings
- 400 gsweet potato, cut into 1 cm cubes
- 1 can(400 g) black beans, drained and rinsed
- 1onion, diced
- 2 tspcumin
- 1 tspchipotle powder
- 1 can(400 g) chopped tomatoes
- 6small tortillas
- 100 gcheddar, grated
- 80 gsour cream
- 1 handfulcilantro, chopped
- 2 tbspolive oil
- Salt
Method
Tips for the best result
- Cut the sweet potato into small, even cubes so it softens in 10 minutes.
- Warm the tortillas for a few seconds first so they roll without cracking.
- Lay the enchiladas seam-side down so they stay closed.
Swaps
- Swap cheddar for Monterey Jack or a Mexican cheese blend.
- Swap sour cream for plain yogurt to top the finished dish.
- Swap chipotle powder for smoked paprika for a milder smoky taste.
Storing and reheating
Keeps in the fridge for 3 to 4 days, covered. Reheat in the oven or microwave until hot all the way through, 165°F (74°C). Unbaked enchiladas freeze for up to 3 months.
Sweet potato and black bean enchiladas: questions
Can I make sweet potato enchiladas ahead of time?
Yes, assemble them up to a day ahead and keep them covered in the fridge. Add a few minutes to the baking time. You can also freeze them before baking.
Are these enchiladas vegetarian?
Yes, this recipe uses no meat and is vegetarian. Black beans and cheese provide protein. Check your tortilla and sauce labels if you need to avoid animal products.
Should I use corn or flour tortillas for enchiladas?
Either works, and flour tortillas are easier to roll without breaking. Corn tortillas have a more traditional taste but need warming first. Pick what you like.
