Black Bean and Sweet Potato Enchiladas

Why You’ll Love This Recipe

• Comforting, saucy, and cheesy with a bright cumin–lime bean filling.
• Balanced: sweet roasted potatoes, hearty black beans, tangy sauce, and fresh toppings.
• Weeknight-friendly and meal-prep ready; bakes in one pan.
• Easily adaptable for spice level, dairy-free, or extra veggies.

Grocery List

• Produce: Sweet potatoes, yellow onion, garlic, lime, cilantro, scallions
• Dairy: Shredded Monterey Jack or pepper jack, Mexican crema (or sour cream), optional cotija
• Pantry: Corn tortillas, black beans, red enchilada sauce, olive oil, vegetable broth, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, cooking spray

Full Ingredients

Roasted Sweet Potatoes

• 1.5 lb sweet potatoes (about 2 medium), peeled and cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Cumin–Lime Black Beans

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano preferred), optional
• 2 cans (15 oz each) black beans, drained and rinsed
• 1/4 cup vegetable broth or water
• Zest of 1 lime
• Juice of 1 lime (about 2 tbsp)
• 1/2 tsp kosher salt, or to taste
• 2 tbsp chopped fresh cilantro

To Assemble and Bake

• 12 corn tortillas (6-inch)
• 2.5 cups red enchilada sauce, divided
• 2 cups (8 oz) shredded Monterey Jack or pepper jack, divided
• Cooking spray or 1 tsp neutral oil (to grease dish and warm tortillas)

Toppings

• 1/2 cup Mexican crema, or 1/2 cup sour cream thinned with 1–2 tsp milk
• 3 scallions, thinly sliced
• Extra cilantro leaves
• Lime wedges
• Optional: 1/4 cup crumbled cotija

Step-by-Step Instructions

Step 1: Roast the sweet potatoes

Preheat the oven to 400°F (200°C). On a rimmed baking sheet, toss the sweet potato cubes with 2 tbsp olive oil, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper. Spread in a single layer and roast for 25 minutes, flipping once halfway through, until tender with browned edges. Leave the oven on.

Step 2: Make the cumin–lime black beans

While the potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until translucent and lightly golden, 4–5 minutes. Stir in the garlic for 30 seconds. Add the ground cumin and oregano; toast 30 seconds until fragrant. Stir in the black beans, broth, and salt. Simmer 3–4 minutes, then lightly mash about one-third of the beans with a spoon to create a creamy, scoopable mixture. Remove from heat and stir in the lime zest, lime juice, and cilantro. Taste and adjust salt or lime as needed.

Step 3: Prep the pan and warm the tortillas

Lightly grease a 9×13-inch baking dish and spread 1/2 cup enchilada sauce over the bottom. Warm the tortillas until pliable to prevent cracking. Microwave method: wrap tortillas in a slightly damp kitchen towel and microwave 60–90 seconds. Skillet method: brush a skillet with a thin film of oil and warm each tortilla 10–15 seconds per side.

Step 4: Fill and roll

Set up an assembly line with beans, roasted sweet potatoes, cheese, tortillas, and the prepared dish. For each tortilla, add about 2 tbsp beans, 2 tbsp sweet potatoes, and a small pinch of cheese (about 1 tbsp). Roll snugly and place seam-side down in the dish. Repeat to make about 12 enchiladas. Reserve about 1 1/4 cups cheese for topping.

Step 5: Sauce and cheese

Pour the remaining 2 cups enchilada sauce evenly over the rolled tortillas, making sure all surfaces are coated. Sprinkle the reserved cheese over the top. Cover the dish with foil lightly coated with oil to prevent sticking.

Step 6: Bake until bubbly

Bake at 400°F for 15 minutes covered, then remove the foil and bake 5–7 minutes more, until the sauce is bubbling around the edges and the cheese is fully melted with light browning. If you’d like extra color, broil for 1 minute, watching closely. Let the enchiladas rest 5 minutes to set.

Step 7: Finish and serve

Drizzle with crema, scatter scallions and extra cilantro, and add a few squeezes of fresh lime. Serve hot, with extra crema and lime wedges at the table. Optional: sprinkle with crumbled cotija for a salty finish.

Pro Tips

• Warm tortillas well to prevent cracks. If a tortilla tears, double-wrap it or place the tear on the bottom.
• Thick enchilada sauce? Whisk in 2–3 tbsp water to help it spread and soak into tortillas.
• Grate cheese yourself for best melt. Monterey Jack is mild and extra melty; pepper jack adds gentle heat.
• Oil the foil so the cheese won’t stick when you uncover the dish.
• For a saucier finish, serve with a warmed extra splash of enchilada sauce on the side.

Variations

• Vegan: Use dairy-free cheese and a cashew crema; verify the enchilada sauce is vegan.
• Veggie boost: Add 2 cups baby spinach to the beans during the last minute to wilt, or tuck roasted zucchini in with the filling.
• Gluten-free: Most corn tortillas are naturally GF—confirm your brand and sauce are certified gluten-free.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered at 350°F for 15–20 minutes or microwave in 60–90 second bursts. Make-ahead (unbaked): assemble, cover tightly, and refrigerate up to 24 hours; bake covered at 400°F for 20 minutes, then uncover 5–7 minutes. Freeze (baked or unbaked) up to 2 months, tightly wrapped. Bake from frozen at 375°F covered for 40–50 minutes, then uncover 5–10 minutes to finish. If the tortillas absorb sauce during storage, spoon a little extra warmed sauce over when reheating.

Nutrition (per serving)

Approximate for 1/6 of recipe: 610 calories; 22 g protein; 24 g fat (11 g saturated); 75 g carbohydrates; 14 g fiber; 8 g sugars; 980 mg sodium. Values will vary with brand of sauce, tortillas, and cheese.