Savory Sweet Potato and Black Bean Enchiladas

Growing up in my grandmother’s bustling kitchen, where the fragrance of spices mingled with the sweet scent of baking bread, meals were more than nourishment; they were a celebration of family and heritage. One of my fondest childhood memories is the annual family gathering during the fall, where we’d prepare a festive feast featuring a variety of dishes, but none captured our hearts quite like enchiladas. With the vibrant colors of autumn surrounding us, these Savory Sweet Potato and Black Bean Enchiladas were the star of the show.

As the leaves turned from green to golden hues, I remember peeling and mashing sweet potatoes, while my grandmother prepared her rich, homemade enchilada sauce. This recipe represents a fusion of flavors and traditions, making it a perfect dish for a cozy autumn dinner or a casual weeknight meal. The creamy sweet potatoes paired with hearty black beans rolled in soft tortillas, smothered with tangy sauce and topped with bubbly cheese – it’s a dish that warms both the heart and the home.

Why You’ll Love This Dish

• Gluten-free: Made with corn tortillas, perfect for those with gluten sensitivities.
• One-bowl recipe: Minimal cleanup, maximized flavor!
• Vegetarian and packed with nutrients: A wholesome option loaded with fiber and vitamins.
• Kid-approved: Delicious flavors that even the pickiest eaters will love.
• Freezable: Make-ahead for busy days, just bake and enjoy!

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, canned, or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8-10 corn tortillas
• 2 cups enchilada sauce (homemade or store-bought)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Prepare the Sweet Potatoes

• Boil cubed sweet potatoes in salted water until tender, about 15-20 minutes.
• Drain and mash in a bowl, mixing in cumin, chili powder, salt, and pepper.

2. Mix the Filling

• In the same bowl, add black beans and corn to the mashed sweet potatoes. Mix well.

3. Assemble the Enchiladas

• Preheat your oven to 375°F (190°C).
• Spread a layer of enchilada sauce in the bottom of a baking dish.
• Take a corn tortilla, spoon some filling in the center, and roll it tightly. Place seam-side down in the baking dish.

4. Top with Sauce and Cheese

• Once all tortillas are filled and placed in the dish, pour remaining enchilada sauce over them, and sprinkle with cheese.

5. Bake

• Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Tips & Variations

• Customize the Filling: Add sautéed bell peppers, spinach, or your favorite veggies.
• Make it Spicy: Incorporate jalapeños or a dash of hot sauce in the filling or sauce.
• Dairy-Free Option: Use dairy-free cheese or skip the cheese altogether for a lighter version.

Storage Instructions

• Refrigerate: Store leftover enchiladas in an airtight container for up to 4 days.
• Freeze: Assemble, then cover tightly and freeze before baking. Bake from frozen, adding about 10-15 minutes to the baking time.
• Reheat: Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes.

Nutritional Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Calories per Serving: 320
• Servings: 4

Frequently Asked Questions

1. Can I use flour tortillas instead of corn?

• While corn tortillas make this dish gluten-free, you can substitute flour tortillas if preferred.

2. Can I make this vegan?

• Yes, you can use vegan cheese, and ensure your enchilada sauce is dairy-free.

3. What can I substitute for sweet potatoes?

• You can use butternut squash or pumpkin puree for a similar texture and flavor.

4. Can I make the sauce from scratch?

• Absolutely! A simple blend of tomatoes, chili powder, garlic, and onion cooked down will create a delicious homemade sauce.

Serving Suggestions or Pairings

Pair these enchiladas with a refreshing avocado salad, Mexican rice, or a tangy lime wedge to balance the flavors. A cold glass of iced tea or a fruity margarita would complement this dish beautifully!

Final Thoughts

These Savory Sweet Potato and Black Bean Enchiladas are not just a dish; they are a celebration of family, love, and tradition. I hope you find joy in recreating this meal that has been dear to my heart and in sharing it with your loved ones. I’d love to hear your thoughts or any variations you try! Share your experiences in the comments below; let’s connect over our shared love for cooking!