Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium sweet potatoes, peeled and 1/2-inch diced (about 1.5 lb / 680 g)
- 3 tbsp olive or neutral oil, divided
- 2 tsp ground cumin, divided
- 1 1/2 tsp smoked paprika, divided
- 2 1/2 tbsp chili powder, divided
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz / 425 g) can tomato sauce or crushed tomatoes
- 2 cups (480 ml) low-sodium vegetable broth
- 1–2 chipotle peppers in adobo, minced, plus 1–2 tsp adobo sauce
- 1 (15 oz / 425 g) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Juice of 1 lime
- 2 1/2 cups (250 g) shredded cheese (cheddar, Monterey Jack, or pepper Jack), divided
- 12 soft 6-inch tortillas (corn or flour)
- Salt and black pepper
Do This
- 1. Heat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp oil, 1 tsp cumin, 1/2 tsp smoked paprika, salt, and pepper. Roast 20–25 minutes until tender and lightly browned.
- 2. Meanwhile, make sauce: sauté onion in 2 tbsp oil until soft; add garlic, 1 1/2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1 tbsp tomato paste. Cook 1 minute.
- 3. Stir in tomato sauce, vegetable broth, chipotle, 1 tsp sugar, 1/2 tsp salt, and pepper. Simmer 10–12 minutes until slightly thickened. Adjust salt and chipotle to taste.
- 4. Lower oven to 375°F (190°C). In a bowl, combine roasted sweet potatoes, black beans, 1 tbsp chili powder, lime juice, 1/4 cup cilantro, and 1 1/2 cups cheese.
- 5. Spread 1 cup sauce over the bottom of a greased 9×13-inch (23×33 cm) baking dish. Warm tortillas until pliable.
- 6. Fill each tortilla with about 1/3 cup filling, roll snugly, and place seam-side down in the dish. Pour remaining sauce over top and sprinkle with remaining 1 cup cheese.
- 7. Bake 15–20 minutes, until the sauce is bubbly and cheese is melted and lightly golden. Garnish with cilantro and serve with lime wedges.
Why You’ll Love This Recipe
- Comforting, cheesy enchiladas packed with hearty sweet potatoes and black beans for a satisfying vegetarian main.
- Homemade smoky chipotle-tomato enchilada sauce that tastes restaurant-quality but uses simple pantry staples.
- Perfect make-ahead dish for meal prep, potlucks, or easy weeknight dinners.
- Very flexible: easily made vegan, spicier, milder, or boosted with extra veggies to suit your taste.
Grocery List
- Produce: Sweet potatoes, yellow onion, garlic, jalapeño (optional), lime, fresh cilantro, (optional) green onions, (optional) corn kernels.
- Dairy: Shredded cheese (cheddar, Monterey Jack, or pepper Jack), (optional) queso fresco or feta.
- Pantry: Olive or neutral oil, chili powder, ground cumin, smoked paprika, dried oregano, tomato paste, tomato sauce or crushed tomatoes, vegetable broth, canned black beans, canned chipotle peppers in adobo, sugar or maple syrup, tortillas (corn or flour), salt, black pepper.
Full Ingredients
For the Smoky Chipotle Enchilada Sauce
- 2 tbsp olive oil or neutral oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 1 (15 oz / 425 g) can tomato sauce or smooth crushed tomatoes
- 2 cups (480 ml) low-sodium vegetable broth
- 1–2 chipotle peppers in adobo, minced, plus 1–2 tsp adobo sauce (to taste)
- 1 tsp dried oregano (Mexican oregano if available)
- 1 tsp sugar or maple syrup (to balance acidity)
- 1/2 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
For the Sweet Potato & Black Bean Filling
- 2 medium sweet potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes (about 1.5 lb / 680 g)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 (15 oz / 425 g) can black beans, rinsed and drained
- 1 small jalapeño, seeded and finely minced (optional, for extra heat)
- 1/2 cup corn kernels (fresh, frozen, or canned and drained; optional but recommended)
- 1/4 cup chopped fresh cilantro leaves and tender stems
- Juice of 1 lime (about 2 tbsp)
- 1 1/2 cups (150 g) shredded cheese (cheddar, Monterey Jack, or pepper Jack)
For Assembly & Topping
- 12 soft 6-inch (15 cm) tortillas (corn or flour)
- Oil or nonstick spray, for greasing the baking dish
- 1 cup (100 g) shredded cheese (cheddar, Monterey Jack, or pepper Jack)
- 1/4 cup chopped fresh cilantro, for garnish
- (Optional) 2–3 green onions, thinly sliced, for garnish
- (Optional) 1/4 cup crumbled queso fresco or feta
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Roast the sweet potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (optional) and set aside.
In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and a few grinds of black pepper until evenly coated. Spread the sweet potatoes out in a single layer on the baking sheet.
Roast for 20–25 minutes, stirring once halfway through, until the sweet potatoes are tender all the way through and lightly browned at the edges. Remove from the oven and let cool slightly while you make the sauce.
Step 2: Make the smoky chipotle-tomato enchilada sauce
While the sweet potatoes roast, start the sauce. In a medium saucepan, heat 2 tbsp oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 5–7 minutes, until softened and translucent.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in 1 1/2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp tomato paste. Cook, stirring constantly, for about 1 minute to toast the spices and caramelize the tomato paste slightly.
Pour in the tomato sauce and vegetable broth, then add the minced chipotle peppers, adobo sauce, 1 tsp dried oregano, 1 tsp sugar, 1/2 tsp salt, and a good pinch of black pepper. Stir well to combine.
Bring the sauce to a gentle simmer, then reduce the heat to low and simmer for 10–12 minutes, uncovered, stirring occasionally, until slightly thickened but still pourable. Taste and adjust: add more salt for savoriness, more chipotle or adobo for heat and smokiness, or a splash more broth if it becomes too thick. Turn off the heat and set aside.
Step 3: Mix the sweet potato & black bean filling
Transfer the roasted sweet potatoes to a large mixing bowl. Add the rinsed and drained black beans, minced jalapeño (if using), and corn kernels. Gently toss to combine without mashing the sweet potatoes too much.
Drizzle in the lime juice and add the 1/4 cup chopped cilantro. Sprinkle over 1 tbsp chili powder and an extra pinch of salt and pepper if needed. Add 1 1/2 cups shredded cheese and fold everything together until evenly distributed.
Taste a spoonful of the filling. It should be well-seasoned on its own, with a good balance of sweetness from the potatoes, earthiness from the beans, and brightness from the lime and cilantro. Adjust salt, lime, or chili powder to your liking.
Step 4: Prep the baking dish and warm the tortillas
Reduce the oven temperature to 375°F (190°C) if it is still at 400°F from roasting the sweet potatoes.
Lightly grease a 9×13-inch (23×33 cm) baking dish with oil or nonstick spray. Spoon about 1 cup of the enchilada sauce into the bottom of the dish and spread it out into an even layer; this keeps the enchiladas from sticking and helps them stay moist.
To prevent tortillas from cracking when rolled, warm them until pliable. You can stack them on a plate, cover with a damp paper towel, and microwave for 30–45 seconds, or warm them briefly in a dry skillet over medium heat, about 10–15 seconds per side. Keep warm tortillas wrapped in a clean kitchen towel as you work.
Step 5: Fill and roll the enchiladas
Place one warm tortilla on a clean work surface or in your hand. Spoon about 1/3 cup of the sweet potato and black bean filling along the center of the tortilla, leaving a little space at each end.
Roll the tortilla snugly around the filling, then place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining them up tightly in the dish. You should get about 12 enchiladas, depending on how generously you fill them and the exact tortilla size.
Step 6: Drench with sauce, top with cheese, and bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all of them are generously coated. Use a spoon to nudge sauce into any gaps between enchiladas so nothing dries out.
Sprinkle the remaining 1 cup shredded cheese evenly over the top.
Transfer the baking dish to the oven and bake at 375°F (190°C) for 15–20 minutes, until the sauce is bubbling around the edges and the cheese is melted and just starting to turn golden in spots.
If you like a slightly more browned, bubbly top, you can place the enchiladas under the broiler for an additional 1–2 minutes, watching closely to prevent burning.
Step 7: Garnish and serve
Remove the enchiladas from the oven and let them rest for about 5 minutes so the sauce thickens slightly and everything sets, making them easier to serve.
Top with a generous handful of freshly chopped cilantro, and, if using, sliced green onions and crumbled queso fresco or feta for extra creaminess and a salty tang.
Serve hot, with lime wedges on the side for squeezing over each portion. These enchiladas pair beautifully with a simple green salad, Mexican rice, or a side of guacamole.
Pro Tips
- Control the heat level: Start with 1 chipotle pepper and 1 tsp adobo sauce in the enchilada sauce, then taste and add more gradually until it reaches your preferred spice level.
- Keep tortillas from tearing: Warming them until flexible is key. If using corn tortillas, you can lightly brush them with a bit of oil before warming to make them even more pliable.
- Adjust sauce consistency: If the sauce cooks down too much and becomes thick, whisk in a splash or two of broth or water. It should be pourable and slightly loose before baking.
- Do not overfill: A heaping 1/3 cup of filling per tortilla is usually plenty. Overstuffed tortillas are more likely to split and are harder to arrange neatly.
- Cheese choice matters: A blend of cheddar and Monterey Jack or pepper Jack gives a nice balance of meltiness and flavor. Pre-shredded cheese works, but freshly grated melts more smoothly.
Variations
- Vegan enchiladas: Omit the dairy cheese and use your favorite shredded vegan cheese, or skip cheese entirely and top with extra sauce and sliced avocado. Make sure your tortillas are vegan and your broth is vegetable-based.
- Extra protein boost: Add 1–2 cups of cooked, shredded chicken or crumbled baked tofu to the sweet potato and black bean filling for a higher-protein version.
- Loaded veggie version: Add sautéed bell peppers, zucchini, or spinach to the filling to pack in more vegetables and color.
Storage & Make-Ahead
Refrigerate: Let leftovers cool to room temperature, then cover the baking dish tightly or transfer enchiladas to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: Reheat individual portions in the microwave until hot, or rewarm a larger portion in a 350°F (175°C) oven, covered with foil, for about 15–20 minutes until heated through. If the enchiladas seem dry, add a spoonful of water or broth before reheating and cover with foil.
Make-ahead: You can assemble the enchiladas up to the point of adding sauce and cheese, cover tightly, and refrigerate for up to 24 hours. When ready to bake, pour on the sauce, add cheese, and bake, adding an extra 5–10 minutes to the baking time if going straight from the fridge.
Freezing: For best texture, freeze before baking. Assemble the rolled enchiladas in a freezer-safe dish, top with sauce and cheese, wrap tightly, and freeze for up to 2 months. Bake from frozen, covered with foil, at 350°F (175°C) for about 30–40 minutes, removing the foil for the last 10 minutes to brown the cheese.
Nutrition (per serving)
Approximate values for 1/6 of the recipe (about 2 enchiladas), using corn tortillas and regular cheese:
Calories: ~460 kcal; Protein: ~17 g; Carbohydrates: ~63 g; Fat: ~15 g; Saturated fat: ~7 g; Fiber: ~11 g; Sodium: ~900 mg (will vary depending on broth, cheese, and added salt). These numbers are estimates and will change with ingredient brands and any substitutions.
