Spicy Black Bean Sweet Potato (Printable Version)

Spiced sweet potatoes and black beans baked in tortillas with bold Mexican flavors for a satisfying vegetarian dish.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 pounds)
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and minced (optional)

→ Beans & Fillings

06 - 1½ cups cooked black beans, drained and rinsed (1 can, 15 ounces)
07 - ½ cup corn kernels (fresh or frozen)
08 - 2 tablespoons fresh cilantro, chopped
09 - Juice of 1 lime
10 - Salt and freshly ground black pepper, to taste

→ Spices

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon chili powder
14 - ¼ teaspoon ground coriander

→ Enchilada Sauce

15 - 1½ cups enchilada sauce (store-bought or homemade)
16 - 1 tablespoon olive oil

→ Assembly

17 - 8 medium corn or flour tortillas
18 - 1 cup shredded cheddar or Monterey Jack cheese (use plant-based cheese for vegan option)
19 - Additional chopped cilantro, for garnish
20 - Lime wedges, for serving

# How to Make It:

01 - Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Arrange the mixture evenly on the prepared baking sheet and roast for 20 minutes, until tender and lightly caramelized.
03 - Heat a large skillet over medium heat and add a small amount of oil. Sauté red onion, garlic, and red bell pepper for 4–5 minutes, until softened.
04 - Add roasted sweet potatoes, black beans, corn, jalapeño (if using), lime juice, and chopped cilantro to the skillet. Stir ingredients to combine and cook for 2–3 minutes more. Adjust seasoning with additional salt and pepper. Remove skillet from heat.
05 - Lower oven temperature to 375°F (191°C).
06 - Spread ½ cup enchilada sauce on the bottom of a 9×13-inch (23×33 cm) baking dish.
07 - Spoon filling evenly into each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged.
08 - Pour remaining enchilada sauce over tortillas and sprinkle evenly with shredded cheese.
09 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10–12 minutes, until cheese is melted, bubbly, and lightly golden.
10 - Allow enchiladas to cool for 5 minutes. Garnish with extra chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Relies on easy-to-find vegetables and pantry staples
  • Naturally vegetarian and super simple to make vegan and gluten free
  • Bold Mexican-inspired flavor that satisfies everyone at the table
  • Great for meal prep and leftovers taste even better the next day
02 -
  • High in protein and fiber for a filling vegetarian meal
  • Perfect way to use leftover roasted vegetables as extras
  • Freezes beautifully as a make ahead dinner
03 -
  • Warming tortillas briefly before rolling helps prevent tears
  • Do not skip roasting the sweet potatoes it adds key flavor
  • Taste your filling before rolling and add more lime juice or salt if it needs a flavor bump

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