Spicy sweet potato and black bean enchiladas are the kind of dinner where the oven does the work — cubed sweet potatoes and black beans rolled in tortillas under a smoky homemade ancho-chipotle sauce. The sauce alone justifies the recipe: toasty, a little hot, and far better than anything from a can.
Looking for the ultimate vegetarian showstopper for your next potluck or holiday gathering? Search no more! These Spicy Sweet Potato and Black Bean Enchiladas are the perfect blend of smoky, sweet, and savory. They’re packed with wholesome ingredients, smothered in a homemade ancho chile sauce, and baked to bubbly, cheesy perfection. Guaranteed to be a hit with vegetarians and meat-eaters alike!
Ingredients
• Sauce
• 1 15-oz / 425g (15 oz) can tomato sauce
• 1 tsp (5 ml) ancho chile powder
• 1 tsp (5 ml) chili powder
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) onion powder
• 1 tsp (5 ml) dried oregano
• ½ tsp chipotle chile powder
• Filling
• 1 Tbs / 15ml (0.5 fl oz) olive oil
• 1 small onion, diced, about 1 cup
• 1½ lb / 680g (24 oz) sweet potatoes, peeled and diced, about 3 cups
• 1 15-oz / 425g (15 oz) can diced tomatoes, drained
• 1 16-oz / 450g (15.9 oz) jar prepared medium salsa
• 2 cloves garlic, minced
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz / 425g (15 oz) can black beans, rinsed and drained
• 1 12-oz / 340g (12 oz) round queso fresco, divided
• Assembly & Garnish
• 16 6-inch corn tortillas, warmed
• 2 limes, cut into wedges
• 1 avocado, sliced
• ½ cup / 120ml (4.1 fl oz) sour cream
• Fresh cilantro sprigs
Instructions
1. Make the Sauce: In a small saucepan over medium heat, bring the tomato sauce, ancho chile powder, chili powder, garlic powder, onion powder, oregano, and chipotle powder to a simmer. Whisk to combine, then remove from the heat. Season with salt and pepper, if desired.2. Cook the Filling: Heat olive oil in a separate large saucepan over medium heat. Sauté the onion for 3-5 minutes until soft. Add the sweet potatoes, drained tomatoes, salsa, garlic, chipotle chile, and ½ cup water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the sweet potatoes are tender. Mash the mixture until combined, then stir in the black beans and cook for 5 more minutes. Remove from heat and stir in half of the crumbled queso fresco.3. Assemble and Bake: Preheat the oven to 350°F / 175°C. Brush a 13×9-inch baking dish with oil and spread ½ cup of sauce on the bottom. Fill each warm tortilla with the sweet potato mixture, roll it up, and place it seam-side down in the dish. Top with the remaining sauce and queso fresco, then bake for 15 minutes.4. Broil and Serve: Switch the oven to broil and cook for 3-5 minutes, until the cheese is browned and bubbly. Let the enchiladas rest for 10 minutes before serving. Garnish with fresh lime wedges, avocado slices, sour cream, and cilantro.
Nutritional Information
• Nutrition Information
• Calories: 435
• Protein: 13 g
• Total Fat: 15 g
• Saturated Fat: 5 g
• Carbohydrates: 65 g
• Cholesterol: 20 mg
• Sodium: 963 mg
• Fiber: 11 g
• Sugar: 11 g
Pro Tips
• Warm your corn tortillas before rolling to make them pliable and prevent cracking. You can warm them in a dry skillet or in the microwave wrapped in a damp paper towel.
• To make this recipe vegan, swap the queso fresco for your favorite dairy-free shredded cheese and use a plant-based sour cream for garnish.
• The sauce and filling can be made up to 3 days in advance and stored in the refrigerator. When you’re ready to eat, just assemble and bake for a quick meal.
• For a milder version, reduce or omit the chipotle chile powder in the sauce and the minced chipotle in the filling. For more heat, add an extra minced chipotle chile.
FAQ
Q: How can I make these enchiladas vegan
A: To make this recipe vegan, swap the queso fresco for your favorite dairy-free shredded cheese and use a plant-based sour cream for the garnish. The rest of the ingredients are naturally plant-based.
Q: Are these vegetarian enchiladas a good source of protein
A: Yes, each serving provides 13 grams (0.46 oz / 13 g) of protein, primarily from the combination of black beans and queso fresco. Black beans are an excellent source of plant-based protein and fiber, making this a very satisfying meal.
Q: Can I prepare these enchiladas ahead of time
A: Absolutely. The ancho chile sauce and the sweet potato filling can be made up to 3 days in advance and stored in airtight containers in the refrigerator. When you’re ready, just assemble with warm tortillas and bake for a quick and easy dinner.
Q: What can I substitute for queso fresco
A: If you don’t have queso fresco, you can substitute it with another crumbly or melty cheese. Mild feta (rinsed to reduce saltiness), cotija cheese, or a shredded Monterey Jack would all be delicious alternatives in this recipe.
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Spicy Sweet Potato and Black Bean Enchiladas
Ingredients
Method
- Make the Sauce: In a small saucepan over medium heat, bring the tomato sauce, ancho chile powder, chili powder, garlic powder, onion powder, oregano, and chipotle powder to a simmer.
- Whisk to combine, then remove from the heat.
- Season with salt and pepper, if desired. 2.
- Cook the Filling: Heat olive oil in a separate large saucepan over medium heat.
- Sauté the onion for 3-5 minutes until soft.
- Add the sweet potatoes, drained tomatoes, salsa, garlic, chipotle chile, and ½ cup water.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until the sweet potatoes are tender. Mash the mixture until combined, then stir in the black beans and cook for 5 more minutes.
- Remove from heat and stir in half of the crumbled queso fresco. 3. Assemble and Bake: Preheat the oven to 350°F / 175°C.
- Brush a 13x9-inch baking dish with oil and spread ½ cup of sauce on the bottom. Fill each warm tortilla with the sweet potato mixture, roll it up, and place it seam-side down in the dish.
- Top with the remaining sauce and queso fresco, then bake for 15 minutes. 4. Broil and Serve: Switch the oven to broil and cook for 3-5 minutes, until the cheese is browned and bubbly.
- Let the enchiladas rest for 10 minutes before serving.
- Garnish with fresh lime wedges, avocado slices, sour cream, and cilantro.
- Warm your corn tortillas before rolling to make them pliable and prevent cracking. You can warm them in a dry skillet or in the microwave wrapped in a damp paper towel.
