Spicy, cheesy, and full of veggie goodness, these black bean enchiladas are the perfect vegetarian Mexican treat.
Enchiladas are the ultimate Mexican comfort food. The tortillas are filled with a bright and nutritious mix of vegetables instead of a heavy meat-based alternative.
They are rolled and nestled beside each other in a baking dish before being engulfed in smoky chipotle sauce and cheese.
Once baked, they are soft, saucy, and oozing with cheesy goodness.
Mexican food is one of those cuisines where it’s very easy to make vegetarian options delicious.
The filling has a variety in texture, which contrasts beautifully with the silky sauce and melted cheese. Who needs meat when dishes like these exist?
Why you will love this black bean enchiladas recipe…
Sweet Potato & Black Bean Enchiladas with Smoky Chipotle Sauce
Equipment
Ingredients
For the Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- 1 can (15 oz) black beans,
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
For the Sauce:
- 1 can (15 oz) tomato sauce
- 2 chipotle peppers in adobo sauce (adjust for spice preference)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp honey (optional, for balance)
For the Enchiladas:
- 8-10 small flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup crumbled queso fresco
- Fresh cilantro, for garnish
Instructions
Ingredients
- Preheat your oven to 425°F.
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
- Blend the tomato sauce, chipotle peppers, smoked paprika, garlic powder, onion powder, and honey in a blender until smooth.
- Taste and adjust for spice and seasoning. Set aside.
- In a large bowl, mix the roasted sweet potatoes, black beans, corn, red onion, and cilantro. Taste and season with salt and pepper if needed.
- Reduce the oven temperature to 375°F.
- Spread 1/2 cup of the chipotle sauce over the bottom of a 9×13-inch baking dish.
- Spoon about 1/3 cup of filling into each tortilla. Roll tightly and place seam-side down in the dish.
- Pour the remaining sauce evenly over the enchiladas, making sure they’re fully covered. Sprinkle shredded cheese on top.
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with crumbled queso fresco and fresh cilantro.
- Serve with a dollop of sour cream or guacamole for extra richness.
Nutrition
Serving Suggestions
You may choose to pair this dish with a crisp green salad or a side of cilantro-lime rice for a complete meal. But the enchiladas can also stand on their own as a complete dish.
🧑🍳 Expert Tips
Storage Suggestions
Black Bean Enchiladas FAQs
What is the difference between a burrito and an enchilada?
There are two key differences between burritos and enchiladas. Traditionally, enchiladas are made with corn tortillas while burritos use flour tortillas. Enchiladas are filled, placed in a baking dish, covered with sauce and cheese, and baked. On the other hand, burritos are simply filled and served as is.
Are enchiladas healthy?
This ultimately comes down to what the enchiladas are filled with. Yes, there is a lot of cheese in this dish, but the filling is packed with healthy vegetables so they are still considered to be healthy.
Which tortilla is better for enchiladas?
Corn tortillas are the traditional tortillas for enchiladas. Mostly this is down to the flavor they add to the dish.
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