Can you freeze Black Bean Sweet Potato Enchiladas?

Yes, these enchiladas are freezer-friendly. Assemble them without baking, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding about 15 extra minutes of cook time.

How do you keep corn tortillas from tearing?

Warm them up before rolling. Microwaving with a damp towel or lightly toasting on a skillet keeps them pliable.

Can I make these enchiladas without cheese?

Absolutely. Omit the cheese or use a dairy-free substitute for sweet potato enchiladas without cheese that are still delicious.

What’s the best enchilada sauce for sweet potatoes?

While both red and green work, salsa verde pairs beautifully with the sweetness of the potatoes and the heartiness of the beans.

Are these enchiladas good for meal prep?

Yes, they are meal prep enchiladas . Assemble ahead, refrigerate, and bake when ready for a stress-free holiday dinner.

Black Bean Sweet Potato Enchiladas

Description

These Black Bean Sweet Potato Enchiladas are hearty, festive, and perfect for the holidays. Featuring roasted sweet potatoes, black beans, salsa verde, and melty cheese, they’re a Tex-Mex inspired vegetarian dish that’s both comforting and crowd-pleasing.

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed
1 can black beans, rinsed and drained
1 cup Monterey Jack cheese, shredded
1/2 cup feta cheese, crumbled
1 can diced green chiles
1 jalapeño pepper, finely diced
2 garlic cloves, minced
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
12 corn tortillas
2 cups salsa verde
1 cup Monterey Jack cheese, shredded (for topping)
1/2 cup sour cream (or dairy-free alternative)
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped

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Instructions

Preheat oven to 400°F. Arrange cubed sweet potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until tender.
Spread 1/2 cup of salsa verde on the bottom of a large baking dish.
Mash roasted sweet potatoes lightly. In a bowl, combine with black beans, green chiles, jalapeño, garlic, lime juice, cumin, chili powder, cayenne, Monterey Jack, feta, salt, and pepper.
Warm tortillas by wrapping in a damp paper towel and microwaving for 30 seconds.
Fill each tortilla with the sweet potato mixture, roll, and place seam-side down in the baking dish.
Pour remaining salsa verde over enchiladas, top with Monterey Jack cheese, cover with foil, and bake at 400°F for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
Garnish with sour cream, sliced red onion, and cilantro before serving.

Notes

Make these enchiladas gluten-free by using gluten-free tortillas. For a vegan option, substitute dairy-free cheese and sour cream. These enchiladas can also be layered casserole-style for easier serving at large gatherings.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Holiday
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 380
Sugar: 6g
Sodium: 620mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 9g
Protein: 15g
Cholesterol: 35mg