Black Bean Enchiladas Delight (Printable Version)
Savory black beans and sweet potato wrapped in tortillas, topped with melted cheese and baked to perfection.
# Everything You’ll Need:
→ Filling
01 -
2 tablespoons olive oil
02 -
2 cups peeled and small-diced sweet potato (about 8 ounces)
03 -
1/3 cup small-diced yellow onion (about 1/2 small)
04 -
1 clove garlic, minced
05 -
1 medium jalapeño pepper, seeded and minced (optional, about 1/4 cup)
06 -
1 (15-ounce) can black beans, drained and rinsed
07 -
1 cup frozen corn kernels (do not thaw)
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon kosher salt
10 -
3/4 teaspoon ground cumin
11 -
1/2 teaspoon freshly ground black pepper
→ Assembly
12 -
Cooking spray
13 -
2 cups homemade or 1 (19-ounce) can red enchilada sauce, divided
14 -
8 (8-inch) flour tortillas
15 -
8 ounces shredded Mexican blend cheese (about 2 cups)
→ Serving Options
16 -
Sour cream
17 -
Sliced ripe avocado
18 -
Chopped fresh cilantro
19 -
Thinly sliced radishes
# Steps to Cook:
01 -
Preheat oven to 350°F. Heat olive oil in a medium skillet over medium heat until shimmering. Add diced sweet potato and cook until beginning to soften, about 7 to 8 minutes. Add onion, garlic, and jalapeño if using; cook until vegetables are translucent, 2 to 3 minutes. Stir in black beans and frozen corn; cook until heated through, 2 to 3 minutes. Add smoked paprika, kosher salt, cumin, and black pepper; cook 1 to 2 minutes until aromatic. Remove from heat.
02 -
Coat a 9x13-inch baking dish with cooking spray. Spread 1/2 cup enchilada sauce evenly on the bottom. Lay one tortilla flat, spoon 1/2 cup filling across center, and roll tightly. Place seam-side down in baking dish with ends tucked underneath. Repeat with remaining tortillas in a single layer.
03 -
Pour remaining 1 1/2 cups enchilada sauce evenly over rolled tortillas. Sprinkle shredded Mexican blend cheese on top. Bake uncovered until sauce is bubbly and cheese is melted and beginning to brown, 20 to 25 minutes. Let rest 5 minutes before serving.
04 -
Top enchiladas with sour cream, sliced avocado, fresh cilantro, or thin radish slices as desired.
# Extra Suggestions:
01 -
Substitute fresh or drained canned corn for frozen. For milder flavor, omit jalapeño or use bell pepper; keep seeds for added heat. Filling can be made up to two days ahead and refrigerated; add 6 to 8 minutes to baking time if cold. Enchiladas can be assembled without sauce and cheese up to one day ahead; cover and refrigerate, then top and bake with additional baking time. Store leftovers in an airtight container for up to four days.