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This black bean enchiladas recipe brings together the warmth of roasted sweet potatoes and the hearty goodness of black beans wrapped in soft flour tortillas and smothered in rich red enchilada sauce. It’s a satisfying vegetarian meal that packs plenty of flavor and texture, perfect for family dinners or meal prepping.
I first made these enchiladas on a busy weeknight when I needed something comforting but quick. Now they are a routine request at home, especially because the sweet potatoes add a gentle sweetness that balances the spices perfectly.
Ingredients
- Olive oil: to sauté and bring out the natural sweetness in the veggies
- Sweet potato: peeled and diced to add creaminess and subtle sweetness, choose firm and brightly colored
- Yellow onion: finely diced to provide a mild, savory base flavor, go for firm onions without soft spots
- Garlic: minced for aromatic depth and richness
- Jalapeño pepper: seeded and minced, optional depending on your heat preference, select firm and glossy
- Black beans: canned, drained and rinsed for a creamy texture and protein boost, should be plump and intact
- Frozen corn kernels: add a sweet crunch, use fresh if preferred but frozen works well year-round
- Smoked paprika: adds smoky warmth, use a high-quality Spanish variety for best flavor
- Kosher salt: enhances all elements without overpowering
- Ground cumin: for earthy depth
- Freshly ground black pepper: for a subtle kick
- Cooking spray: to prepare the baking dish without excess oil
- Red enchilada sauce: homemade or store-bought for vibrant, tangy flavor, taste before purchasing to match your preferred spice level
- Flour tortillas: soft and pliable to hold the filling without tearing, look for tortillas labeled fajita or burrito size for ease of rolling
- Shredded Mexican blend cheese: melts beautifully and adds a creamy, savory topping
Step-by-Step Instructions
- Make the Filling:
- Warm the oven to 350 degrees Fahrenheit and get started on the filling. Heat olive oil in a medium skillet over medium heat until shimmering but not smoking. Add peeled, small diced sweet potato and cook, stirring occasionally, until beginning to soften, about seven to eight minutes. This step helps the sweet potato break down slightly so it integrates well with the other ingredients.
- Cook the Aromatics:
- Add the diced yellow onion, minced garlic, and minced jalapeño if using. Stir and cook until the onion turns translucent and all ingredients are fragrant, two to three minutes. This stage unlocks the savory flavors and mellows the garlic and onion's bite.
- Combine the Filling Ingredients:
- Stir in drained and rinsed black beans alongside frozen corn kernels. Cook together, stirring often, until heated through, about two to three minutes. Add smoked paprika, kosher salt, ground cumin, and black pepper. Stir well and cook for another one to two minutes to toast the spices and deepen the flavor before removing the pan from heat.
- Assemble and Bake the Enchiladas:
- Spray a 9 by 13 inch baking dish lightly with cooking spray. Spread half a cup of red enchilada sauce evenly over the bottom. One at a time, lay out a tortilla and spoon half a cup of the filling across its center. Roll the tortilla tightly so the filling is enclosed and place seam side down in the dish. Tuck the ends underneath to seal the filling. Repeat with the remaining tortillas, arranging them snugly in a single layer side by side. Pour the remaining tablespoon and a half of enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top to cover evenly. Bake uncovered until the sauce is bubbly and the cheese melts and starts to brown lightly, around 20 to 25 minutes. Remove from the oven and let rest for five minutes before serving. Top with sour cream, sliced avocado, chopped fresh cilantro, or thin radish slices if you like fresh, bright contrast.
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My favorite ingredient is smoked paprika. I learned the hard way that skipping toasting the spices misses that important smoky undertone that really makes the dish pop. A memorable family moment was when I served these enchiladas at a gathering, and even the youngest picky eater asked for seconds because of how delicious and comforting they were.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. They hold well up to four days and reheat nicely in the oven or microwave. If making ahead, the filling can be cooked up to two days ahead, stored chilled, and baked when ready with a slightly longer bake time.
Ingredient Substitutions
Fresh or canned corn kernels can be swapped for frozen without changing the taste much. For less heat, omit jalapeño or replace it with sweet bell pepper. For more spice, leave jalapeño seeds in or add a pinch of cayenne powder. Use corn tortillas for a gluten-free alternative but expect a more delicate handling process.
Serving Suggestions
These enchiladas pair wonderfully with a fresh green salad or steamed vegetables to add brightness. Guacamole or a simple tomato salsa alongside adds fresh acidity that complements the rich cheese and smoky filling. Sour cream or Greek yogurt is perfect to cool down the spice and add creaminess.
Recipe FAQs
- → What makes the filling flavorful?
The filling combines sweet potatoes, black beans, corn, and spices like smoked paprika and cumin, creating a warm, balanced flavor profile.
- → Can I adjust the heat level?
Yes, omit or replace the jalapeño with bell pepper for a milder dish, or keep the seeds to increase the spiciness.
- → How do I store leftovers properly?
Store leftovers in an airtight container in the refrigerator for up to four days to maintain freshness and flavor.
- → Is it possible to prepare parts ahead of time?
The filling can be made up to two days ahead and kept refrigerated. Assembling the dish without sauce and cheese a day ahead also works well.
- → What toppings complement this dish?
Sour cream, sliced ripe avocado, fresh cilantro, and thinly sliced radishes provide fresh and creamy contrasts to the rich filling and sauce.