📝 About This Recipe
A vibrant celebration of plant-based Mexican-inspired flavors, these enchiladas feature earthy black beans and tender roasted sweet potatoes wrapped in soft corn tortillas. Bathed in a rich, homemade red chili sauce and topped with melted Monterey Jack cheese, this dish offers a perfect balance of smoky, sweet, and savory notes. It is a comforting, nutrient-dense meal that satisfies both the soul and the palate, making it a staple for any weeknight dinner or festive gathering.
🥗 Ingredients
The Red Enchilada Sauce
- 2 tablespoons Olive Oil
- 2 tablespoons All-purpose Flour (to thicken)
- 1/4 cup Chili Powder (mild or medium)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
- 2 cups Vegetable Broth (low sodium)
- 1 tablespoon Tomato Paste
The Filling
- 2 cans Black Beans (15 oz each, rinsed and drained)
- 1 large Sweet Potato (peeled and cut into 1/2-inch cubes)
- 1 medium Red Onion (finely diced)
- 1 piece Red Bell Pepper (diced)
- 1 cup Frozen Corn (thawed)
- 1/2 cup Fresh Cilantro (chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Smoked Paprika
Assembly & Garnish
- 12-14 pieces Corn Tortillas (standard size)
- 2 cups Monterey Jack Cheese (freshly shredded)
- 1 piece Avocado (sliced for topping)
- 2 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a drizzle of oil and a pinch of salt on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.
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2
While potatoes roast, make the sauce. In a small saucepan over medium heat, add olive oil and flour. Whisk for 1 minute to create a light roux.
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3
Stir in the chili powder, cumin, and garlic powder. Slowly whisk in the vegetable broth and tomato paste until smooth. Simmer for 5-7 minutes until thickened, then set aside.
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4
In a large skillet, sauté the red onion and bell pepper over medium heat until softened, about 5 minutes.
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5
Add the drained black beans, corn, roasted sweet potatoes, and smoked paprika to the skillet. Stir gently to combine.
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6
Remove the filling from heat and stir in the lime juice and half of the fresh cilantro. Season with salt and pepper to taste.
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7
Reduce the oven temperature to 350°F (175°C). Spread about 1/2 cup of the enchilada sauce on the bottom of a 9x13 inch baking dish.
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8
To prevent the corn tortillas from breaking, wrap them in a damp paper towel and microwave for 30-45 seconds until pliable.
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9
Place a generous 1/3 cup of filling in the center of a tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
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10
Repeat with the remaining tortillas until the dish is full. Pour the remaining enchilada sauce evenly over the center of the tortillas.
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11
Sprinkle the shredded Monterey Jack cheese over the top. Cover the dish with foil and bake for 15 minutes.
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12
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Let rest for 5 minutes before serving.
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13
Garnish with sliced avocado, radishes, and the remaining cilantro before bringing to the table.
💡 Chef's Tips
For the best flavor, grate your own cheese rather than using pre-shredded varieties which contain anti-caking agents. If your tortillas are still cracking, lightly dip each one into the warm enchilada sauce before filling. You can make the enchilada sauce up to 3 days in advance and store it in the fridge to save time. For a vegan version, simply omit the cheese or use a high-quality cashew-based lime crema. Add a chopped chipotle pepper in adobo to the sauce if you prefer a significantly spicier kick.
🍽️ Serving Suggestions
Serve with a side of zesty Cilantro Lime Rice and seasoned pinto beans. Pair with a crisp Cabbage Slaw tossed in a honey-lime vinaigrette to cut through the richness. Accompany with a cold Mexican Lager or a refreshing Hibiscus Iced Tea (Agua de Jamaica). Top with a dollop of Mexican Crema or Greek yogurt for a cooling contrast. Serve alongside fresh Pico de Gallo and warm tortilla chips.