📝 About This Recipe
This vibrant vegetarian masterpiece combines the earthy sweetness of caramelized sweet potatoes with the robust, protein-packed punch of smoky black beans. Wrapped in soft corn tortillas and smothered in a velvety, homemade red chili sauce, these enchiladas offer a sophisticated balance of sweet, savory, and spicy notes. It is a comforting, crowd-pleasing dinner that proves meatless meals can be incredibly hearty and deeply satisfying.
🥗 Ingredients
The Filling
- 2 large Sweet Potatoes (peeled and cut into 1/2-inch cubes)
- 1 can (15 oz) Black Beans (rinsed and drained)
- 1/2 large Red Onion (finely diced)
- 2 cups Baby Spinach (roughly chopped)
- 2 tablespoons Olive Oil (divided)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
The Sauce and Assembly
- 2 cups Red Enchilada Sauce (homemade or high-quality store-bought)
- 10-12 pieces Corn Tortillas (standard size)
- 2 cups Monterey Jack Cheese (freshly shredded)
- 1/2 piece Lime Juice (squeezed over filling)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 large Avocado (sliced or diced)
- 1/4 cup Sour Cream or Greek Yogurt (for drizzling)
- 2 tablespoons Pickled Red Onions (optional for tang)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, and a pinch of salt on the baking sheet. Spread them in a single layer.
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3
Roast the sweet potatoes for 20-25 minutes, or until they are tender and starting to brown at the edges. Remove from the oven and set aside.
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4
While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the red onion until translucent, about 5 minutes.
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5
Add the black beans and chopped spinach to the skillet. Cook for 2-3 minutes until the spinach has wilted and the beans are warmed through.
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6
Stir the roasted sweet potatoes into the skillet. Squeeze the fresh lime juice over the mixture and stir gently to combine. Taste and add salt or pepper if needed.
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7
Lower the oven temperature to 350°F (175°C). Spread about 1/2 cup of the enchilada sauce across the bottom of a 9x13 inch baking dish.
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8
To prevent the corn tortillas from cracking, wrap them in a damp paper towel and microwave for 30-45 seconds until they are warm and pliable.
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9
Dip a tortilla lightly into the remaining enchilada sauce, then place a generous 1/3 cup of the filling down the center. Sprinkle with a little cheese.
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10
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas until the dish is full.
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11
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring the edges are covered to prevent them from drying out.
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12
Sprinkle the remaining shredded Monterey Jack cheese over the top.
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13
Bake for 20 minutes, or until the sauce is bubbly and the cheese has melted and turned slightly golden.
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14
Let the enchiladas rest for 5 minutes before serving. This allows the sauce to set and makes them easier to lift out of the dish.
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15
Garnish with fresh cilantro, avocado slices, a drizzle of sour cream, and pickled onions before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. If your corn tortillas are still breaking, flash-fry them in a little oil for 10 seconds per side instead of microwaving. For a deeper flavor, add a teaspoon of chipotle in adobo sauce to the bean mixture for a spicy, smoky kick. Don't over-sauce the bottom of the pan, or the tortillas may become soggy; just a thin layer is enough to prevent sticking. This recipe freezes beautifully—simply assemble the dish, cover tightly with foil, and freeze before the final baking step.
🍽️ Serving Suggestions
Serve with a side of zesty lime-cilantro rice to soak up the extra sauce. A crisp Mexican street corn salad (Esquites) provides a refreshing textural contrast. Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) or a crisp Lager with a lime wedge. A dollop of homemade guacamole or salsa verde on the side adds a bright, acidic pop. For dessert, warm cinnamon-sugar churros make the perfect end to this Mexican-inspired feast.