I love enchiladas, and these black bean sweet potato enchiladas are my go-to recipe. They’re packed with both veggies and flavour, and are an excellent prep-ahead dinner option as well. I definitely recommend you add these to your meal-planning rotation.
- Medium sweet potato
- Medium onion
- Head of broccoli
- 2 medium red capsicums
- Olive oil
- Can of black beans
- 2 cups enchilada sauce (this one is my go-to)
- 2 cups cheese
- 10 tortillas
- Coriander, avocado, hot sauce to serve
- Preheat oven to 200C
- Peel and dice the sweet potato and onion
- Chop the broccoli into florets and slice the capsicums
- Add sweet potato, onion, broccoli and capsicums to lined baking trays. Drizzle with oil and sprinkle with salt
- Roast for 25 minutes, flipping once, until cooked through and starting to char
- Add to a large bowl with the drained black beans, one cup of the enchilada sauce and one cup of cheese. Toss to combine
- Spoon half the remaining enchilada sauce into the bottom of your baking dish
- Warm the tortillas and spoon in the sweet potato mixture, roll up and place seam side down in the dish
- Repeat and then spoon over the remaining enchilada sauce and sprinkle with cheese
- Cover with foil and bake for 15 minutes
- Remove the foil and bake for a further 5-10 minutes, until lightly golden and the cheese is melted
These black bean sweet potato enchiladas do take a little cook time, but there’s definitely nothing tricky about them. You can roast the veggies in advance too, which then makes the whole dish very quick and easy to put together for dinner. It works excellently for leftovers too!
I like to make that enchilada sauce in batches because it freezes well too – it’s super simple to make but does require a bit of hands-on attention while it’s cooking. A quality store bought option is obviously going to work as well!
I love that with these black bean sweet potato enchiladas I’m still getting lots of veggies in, plus the goodness from the black beans, but they are also warming and hearty. If you want to make these vegan friendly just swap the cheese for a vegan-friendly alternative.
I love serving these with some fresh avocado and coriander, a drizzling of hot sauce and a fresh, crunchy salad on the side. It makes for an excellent combo of warm, cheesy goodness and freshness. Delicious!