Sweet Potato & Black Bean Enchilada Recipe – Quick & Easy

Last Updated on 2 months by Neha Deshmukh

Sweet Potato & Black Bean Enchilada Recipe – Quick & Easy

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight staple in my kitchen – quick, easy, and packed with flavour. These Sweet Potato & Black Bean Enchiladas are a little bit different from traditional recipes, but trust me, they’re absolutely delicious! I first made these when I was craving something comforting but didn’t want to spend hours in the kitchen. They’ve been a hit ever since.

Why You’ll Love This Recipe

These enchiladas are a fantastic option when you’re short on time but still want a satisfying, healthy meal. They’re bursting with the sweetness of sweet potato, the heartiness of black beans, and a lovely smoky spice. Plus, they’re surprisingly easy to make – perfect for beginner cooks or busy weeknights. They’re also super adaptable, so you can easily customize them to your liking.

Ingredients

Here’s what you’ll need to whip up these flavourful enchiladas:

• 1 tablespoon olive oil (approx. 15ml)
• 1 small red onion, finely chopped
• 4-5 garlic cloves, minced
• 1 medium red pepper, chopped
• 1 medium sweet potato, peeled and diced (about 200g)
• 15 oz (approx. 425g) black beans, rinsed and drained
• 0.5 cup sweet corn (approx. 75g)
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon chipotle powder (optional)
• 0.5 teaspoon salt
• 1.25 cups enchilada sauce (approx. 300ml)
• 5 6-inch corn tortillas
• 1.5 cups Mexican cheese blend (approx. 170g)
• Cilantro, chopped (for garnish)
• Sliced jalapeños (for serving, optional)

Ingredient Notes

Let’s talk about a few of these ingredients and how to get the best results:

Olive Oil Varieties: I usually use extra virgin olive oil for its flavour, but any good quality olive oil will work.

Red Onion & Garlic – Regional Indian Influences: While this is a Mexican-inspired dish, the base of onion and garlic is so common in Indian cooking! Think of the foundational bhuna technique – slowly cooking onions and garlic to build flavour. Using a generous amount of both really deepens the taste.

Sweet Potato – Choosing the Right Variety: I prefer using orange-fleshed sweet potatoes for their sweetness and vibrant colour. But garnet or jewel sweet potatoes also work well.

Black Beans – Exploring Different Types: You can use canned black beans for convenience, but if you have the time, cooking dried black beans from scratch adds a wonderful depth of flavour.

Chipotle Powder – Spice Level & Alternatives: Chipotle powder adds a lovely smoky heat. If you’re sensitive to spice, start with a smaller amount or omit it altogether. You could substitute with regular chili powder, but you’ll lose some of that smoky flavour.

Enchilada Sauce – Homemade vs. Store-Bought & Regional Variations: Store-bought enchilada sauce is perfectly fine! I often use it to save time. However, making your own allows you to control the ingredients and spice level. Different regions in Mexico have different enchilada sauce styles – red, green, or mole. Feel free to experiment!

Corn Tortillas – Fresh vs. Dried & Warming Techniques: Fresh corn tortillas are best, but dried ones work too (just rehydrate them first!). Warming the tortillas before filling them makes them more pliable and prevents them from cracking. You can warm them in a dry skillet, wrapped in a damp paper towel in the microwave, or briefly over an open gas flame.

Mexican Cheese Blend – Options & Substitutions: A Mexican cheese blend is ideal, but you can also use Monterey Jack, cheddar, or a combination of your favourite cheeses.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic and sauté for about 2 minutes, until softened and fragrant.
2. Add the Veggies: Add the chopped red pepper and diced sweet potato to the skillet. Stir to combine and cook for another 5-7 minutes, until the sweet potato is slightly tender.
3. Spice it Up: Mix in the black beans, sweet corn, cumin, smoked paprika, chipotle powder (if using), and salt. Stir well to combine. Cover the skillet and cook for 5-6 minutes, allowing the flavours to meld.
4. Sauce it Up: Pour in the enchilada sauce and stir everything together until well combined.
5. Tortilla Time: Add the corn tortillas to the skillet and gently mix them into the sauce, ensuring they are coated.
6. Cheese Please!: Sprinkle the Mexican cheese blend evenly over the top of the enchiladas. Reduce the heat to low, cover the skillet, and let the cheese melt for 2-3 minutes.
7. Rest & Garnish: Turn off the heat and let the enchiladas sit, covered, for another 2 minutes. This allows the flavours to settle. Garnish with chopped cilantro.
8. Serve & Enjoy: Serve immediately with sliced jalapeños, if desired.

Expert Tips

• Don’t overcrowd the skillet! If you’re making a larger batch, work in batches to ensure everything cooks evenly.
• Warming the tortillas is key to preventing them from tearing.
• Taste as you go and adjust the seasoning to your liking.

Variations

Vegan Enchilada Adaptation: Simply use a vegan cheese alternative and ensure your enchilada sauce is vegan-friendly. My friend, Priya, swears by this version!

Gluten-Free Enchilada Adaptation: This recipe is naturally gluten-free as long as you use corn tortillas. Double-check the label on your enchilada sauce to ensure it doesn’t contain any gluten.

Spice Level Adjustments: If you like things extra spicy, add a pinch of cayenne pepper or a dash of your favourite hot sauce.

Festival Adaptations: While not traditionally linked to an Indian festival, you could serve these alongside a vibrant Indian salad like Kachumber during a festive gathering for a fun fusion!

Serving Suggestions

These enchiladas are delicious on their own, but they’re even better with some tasty sides! Try serving them with:

• A dollop of sour cream or Greek yogurt
• Guacamole or sliced avocado
• A fresh side salad
• Mexican rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

FAQs

What type of enchilada sauce works best in this recipe? A mild or medium red enchilada sauce is a great starting point. Feel free to experiment with different flavours!

Can I make this recipe ahead of time? You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the cooking time.

Can I use different beans instead of black beans? Absolutely! Pinto beans or kidney beans would also work well.

Is it possible to bake these enchiladas instead of cooking them on the stovetop? Yes! Transfer the assembled enchiladas to a baking dish, cover with foil, and bake at 375°F (190°C) for 20-25 minutes, or until heated through and the cheese is melted.

How can I adjust the spice level of this dish? Start with a small amount of chipotle powder and add more to taste. You can also add a pinch of cayenne pepper or a dash of hot sauce.

What are some good sides to serve with these enchiladas? Guacamole, Mexican rice, and a fresh side salad are all great options.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and what you think!