Black Bean Sweet Potato Enchiladas
Tender roasted sweet potatoes, hearty black beans, and gooey vegan cheese come together in a rich enchilada sauce for a wholesome, satisfying meal. Easy to assemble, bake, and serve, these enchiladas are perfect for weeknight dinners, meal prep, or any occasion that calls for plant-based comfort food.
Equipment
- 1 large baking tray
- 1 Medium frying pan
- 1 large roasting dish
- Knife and chopping board
- Measuring cups and spoons
- Spatula or Wooden Spoon
Ingredients
- 2 medium-large sweet potatoes ~650g, peeled and chopped
- 1 red onion finely chopped
- 4 garlic cloves minced
- 1 400g can black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- Pinch of hot chili powder adjust to taste
- 2 ½ cups 500ml enchilada sauce
- 8 tortilla wraps flour or corn
- 1 ¼ cups 120g vegan cheddar cheese, grated
Optional Toppings:
- Fresh coriander chopped
- 1 avocado sliced
- 2 green chilies sliced
- 1 lime cut into wedges
Instructions
- Preheat the Oven: Before you begin prepping any ingredients, preheat your oven to 180°C / 350°F. This ensures that when the sweet potatoes are ready, the oven is hot and will roast them evenly. Preparing the oven first is a small step that makes a big difference in timing and consistency.
- Prepare the Sweet Potatoes: Peel your sweet potatoes and cut them into roughly 1cm cubes—uniform pieces help them cook evenly. Place the sweet potato chunks on a large baking tray. Drizzle lightly with olive oil (or your preferred cooking oil) and sprinkle generously with salt and a pinch of black pepper. Toss everything together with your hands or a spatula until each cube is coated with oil and seasoning.
- Roast the Sweet Potatoes: Place the tray with the sweet potatoes into the preheated oven. Roast for 20–25 minutes, stirring once halfway through. You want the sweet potatoes to be tender on the inside and slightly caramelized or browned at the edges. This roasting process enhances the natural sweetness and adds depth of flavor to your enchiladas.
- Prepare the Onion and Garlic Base: While the sweet potatoes are roasting, heat 1 tablespoon of oil in a medium-sized frying pan over medium heat. Add the finely chopped red onion and cook for 2–3 minutes, stirring occasionally, until it starts to soften and turn translucent. Then add the minced garlic and cook for another 2–3 minutes, stirring frequently.The aroma of garlic and onions forms the base of your enchilada filling.
- Add Spices and Black Beans: To the softened onion and garlic, add drained black beans, 1 teaspoon cumin, 1 tablespoon smoked paprika, and a pinch of hot chili powder (adjust to taste depending on your heat preference). Stir continuously for 30 seconds to allow the spices to bloom and release their flavors, infusing the beans and onions with a rich, smoky aroma.
- Combine with Sweet Potatoes and Sauce: Once the beans and spices are fragrant, add 1 cup (200ml) of enchilada sauce to the pan along with the roasted sweet potato cubes. Gently stir everything together, coating the sweet potatoes and beans evenly with the sauce. Taste and season with additional salt and pepper as needed. Then, remove the pan from heat—your enchilada filling is ready.
- Prepare the Tortillas: To make the tortillas pliable and easier to roll, warm them individually in a dry frying pan or microwave for 20–30 seconds until soft. This prevents tearing during assembly and ensures the enchiladas hold their shape.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a large roasting dish. This prevents sticking and adds flavor. Take a warmed tortilla and place about 2 tablespoons of the sweet potato and black bean filling in the center. Sprinkle a small handful of grated vegan cheddar cheese on top of the filling. Carefully roll the tortilla around the filling and place it seam-side down in the dish. Repeat this process for all 8 tortillas, arranging them snugly in a single layer.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. You can leave the edges of the tortillas slightly uncovered for crispiness. Then scatter the remaining grated vegan cheese over the top to create a melty, golden topping during baking.
- Bake the Enchiladas: Place the roasting dish in the oven and bake for 20–25 minutes, until the edges of the enchiladas start to bubble and the cheese is fully melted and slightly golden. Baking melds the flavors together, giving you a perfectly saucy, cheesy, and comforting dish.
- Prepare Toppings (Optional): While the enchiladas are baking, prepare optional toppings: roughly chop a bunch of fresh coriander, slice 1 avocado and 2 green chilies, and cut a lime into wedges. These fresh toppings add texture, brightness, and a burst of flavor that complements the rich enchiladas.
- Serve and Enjoy: Once baked, remove the enchiladas from the oven and let them rest for 2–3 minutes. This helps the sauce settle slightly. Serve the enchiladas hot, topped with fresh coriander, avocado slices, green chili, and a squeeze of lime juice. These enchiladas are perfect for family dinners, meal prep, or a comforting weeknight meal packed with protein, fiber, and wholesome plant-based goodness.
Notes
- Use medium to large sweet potatoes for even roasting and consistent texture.
- Adjust chili powder to your heat preference; smoked paprika adds depth without too much spice.
- Warm tortillas briefly before rolling to prevent tearing.
- Leaving the edges of tortillas sauce-free helps them crisp in the oven.
- Vegan cheddar cheese can be substituted with any plant-based melting cheese.
- Roasted sweet potatoes can be made a day in advance to save time.
- Optional toppings such as avocado, coriander, and lime brighten the dish and add freshness.
