Have you ever stumbled across a recipe that feels just like a snug, cozy hug on a chilly day? That’s precisely what these sweet and spicy sweet potato and black bean enchiladas are all about! This dish is perfect for a casual family dinner or a comforting night in, combining the best of spicy, savory, and sweet tastes. No matter if you’re a seasoned cook or dipping your toes into Mexican flavors for the first time, this recipe is as enjoyable to make as it is to eat.

Enchiladas loaded with sweet potatoes and black beans

Here’s a little backstory on how I fell head over heels for this dish. It was a lovely family reunion with lots of laughter around the table. Somehow, these enchiladas became an unexpected star of the gathering. Now, they’ve turned into one of those comforting staples in my own kitchen that never fail to bring cheer.

Ingredients

  • 2 medium sweet potatoes, chopped into bite-sized cubes
  • 1 can of black beans, thoroughly rinsed and drained
  • 2 cups of zesty enchilada sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder for an added kick
  • ¼ teaspoon of garlic powder
  • 1 cup of shredded cheese of your choice
  • 8 soft flour tortillas
  • Chopped cilantro, for that fresh, herbal touch
  • A dollop of sour cream for serving

Step-by-Step Instructions

Prep and Roast the Sweet Potatoes

First, preheat your oven to a warm 400 degrees F. Toss the sweet potato cubes in a bit of olive oil, sprinkle with salt, and roast them on a baking sheet for about 25−30 minutes until they’re tender and slightly crispy.

Mix the Filling

In a roomy bowl, blend together the freshly roasted sweet potatoes, black beans, 1 cup of that delicious enchilada sauce, cumin, chili powder, and garlic powder until everything is nicely coated.

Assemble the Enchiladas

Lay out your tortillas and spoon the filling right into the center of each one. Sprinkle some shredded cheese over the top, then roll them up nice and snug, placing them seam-side down in a greased baking dish.

Sauce and Bake

Pour the remaining enchilada sauce all over the arranged rolls, ensuring they’re evenly coated. Top with the rest of the shredded cheese. Bake in a 350 degrees F oven for 20 minutes until the cheese is all melty and gooey.

Garnish and Serve

Finish off with a sprinkle of freshly chopped cilantro and serve with sour cream for a cool contrast. Dig in and enjoy your sweet and spicy creation!

Serving Suggestions

These enchiladas are best served with a side of tangy guacamole and fresh lime wedges. A colorful garden salad also makes a great companion to balance the richness of the dish.