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Sweet Potato and Black Bean Enchiladas Recipe


Welcome to a flavorful and satisfying recipe for Sweet Potato and Black Bean Enchiladas! This dish combines the sweetness of sweet potatoes with the protein-packed goodness of black beans, all wrapped in a warm tortilla and baked to perfection. It’s a perfect meal for any day of the week and is sure to become a family favorite.

Origin and History Of This Recipe:

The origins of this dish can be traced back to traditional Mexican cuisine, where enchiladas are a beloved staple. The combination of sweet potatoes and black beans creates a unique twist on the classic recipe, adding a healthy and delicious element to the dish.

Things To Expect In This Post Article:

In this post, we will delve into the step-by-step process of preparing these mouthwatering enchiladas. From the list of ingredients to personal tips and tricks, we have everything you need to create a memorable meal for yourself and your loved ones.

Ingredients List:

  • 2 medium sweet potatoes, peeled and diced
  • 1 can of black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • Salt and pepper to taste
  • 8-10 flour tortillas
  • 1 cup of enchilada sauce
  • 1 cup of shredded cheese (optional)
  • Fresh cilantro for garnish

Preparation Steps:

  1. Preheat the oven to 375°F.
  2. In a large skillet, sauté the onion and bell pepper until softened.
  3. Add the sweet potatoes, black beans, garlic, and spices to the skillet. Cook until the sweet potatoes are tender.
  4. Spoon the filling into each tortilla and roll them up, placing them seam-side down in a baking dish.
  5. Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese, if desired.
  6. Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
  7. Garnish with fresh cilantro before serving.

Cooking Time & Servings:

This recipe takes approximately 45 minutes to prepare and serves 4-6 people, depending on portion sizes.

Personal Touch:

I love making these enchiladas for dinner parties with friends, as they are always a hit! The combination of sweet potatoes and black beans creates a satisfying and flavorful dish that is sure to impress even the pickiest eaters.

Nutritional Information:

Per serving:
Calories: 320
Fat: 8g
Carbohydrates: 52g
Protein: 12g

Health Conditions And People To Avoid This:

This recipe is not suitable for individuals with nightshade allergies, as both the sweet potatoes and bell peppers belong to the nightshade family. Additionally, those with kidney bean allergies should avoid this dish due to the black beans.

Nutrition and Benefits To The Body:

Sweet potatoes are rich in vitamins A and C, as well as fiber and antioxidants. Black beans are a great source of plant-based protein, fiber, and iron, making this dish a nutritious and filling meal.


Excess consumption of sweet potatoes can lead to elevated blood sugar levels, while consuming too many black beans may cause gas and bloating. Eating moderately is perfectly fine, but acquiring excess of these nutrients is harmful.

Tips and Tricks:

  • Add a squeeze of lime juice to brighten up the flavors of the dish.
  • Try using corn tortillas for a gluten-free alternative.
  • Top the enchiladas with avocado slices for added creaminess and flavor.

Equipment Needed:

  • Large skillet
  • Baking dish
  • Mixing spoon
  • Knife and cutting board
  • Oven

Variations or Substitutions:

  • Use butternut squash instead of sweet potatoes for a different flavor profile.
  • Swap out the black beans for pinto beans or kidney beans.
  • Replace the flour tortillas with corn tortillas for a gluten-free option.

Serving Suggestions:

Serve these enchiladas with a side of Mexican rice, refried beans, and a fresh green salad for a complete and satisfying meal. Top with sour cream, salsa, and additional cilantro for extra flavor.

Storage and Reheating Instructions:

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the enchiladas on a baking sheet and heat in the oven at 350°F for 10-15 minutes, or until warmed through.


We hope you enjoy making and sharing these delicious Sweet Potato and Black Bean Enchiladas with your friends and family. Be sure to tag us on social media with your creations and let us know how they turned out. Happy cooking!

Frequently Asked Question (FAQs):

Q: Can I make these enchiladas ahead of time?
A: Yes! You can prepare the filling and assemble the enchiladas up to a day in advance. Just wait to add the enchilada sauce and cheese until you are ready to bake them.

Q: Can I freeze these enchiladas?
A: Yes, you can freeze the assembled enchiladas before baking. Just cover them tightly with plastic wrap and aluminum foil before placing them in the freezer. Thaw in the refrigerator overnight before baking.

Q: Is this recipe vegetarian and gluten-free?
A: This recipe is vegetarian, but not gluten-free. To make it gluten-free, simply use corn tortillas instead of flour tortillas.

Q: Can I add meat to these enchiladas?
A: Absolutely! You can add cooked chicken, ground beef, or shredded pork to the filling if desired. Just make sure the meat is fully cooked before filling the enchiladas.

Q: Are these enchiladas spicy?
A: The spice level can be adjusted to your taste by adding more or less chili powder and paprika. Feel free to customize the recipe to suit your preferences.

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