These black bean and sweet potato enchiladas are a flavorful, meatless meal that comes together quickly. Packed with protein and fiber, they’re a satisfying dinner even dedicated meat-eaters will enjoy. The recipe balances simplicity with depth, utilizing pantry staples and offering flexible make-ahead options for busy schedules.
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Why These Enchiladas Work
The appeal of enchiladas lies in their adaptability. This recipe is no exception, designed for convenience without sacrificing taste. The combination of sweet potato, black beans, and corn creates a hearty filling, while smoked paprika adds a smoky warmth that complements the rich enchilada sauce.
Beyond flavor, this recipe stands out for its practicality. The filling can be prepped ahead, and the assembled enchiladas can chill in the fridge until you’re ready to bake. This makes them ideal for meal prepping or unexpected guests.
Key Ingredients & Their Roles
- Enchilada Sauce: The foundation of the dish. Store-bought options work perfectly, especially when boosted with extra smoked paprika and cumin for a richer profile.
- Flour Tortillas: Essential for structure. They hold the filling well without tearing, ensuring a clean eating experience.
- Mexican Blend Cheese: Provides a gooey, satisfying finish. Monterey Jack, cheddar, and queso quesadilla melt beautifully, adding a creamy texture.
How to Make Black Bean Enchiladas: A Step-by-Step Guide
- Prepare the Filling: Sauté diced sweet potato with onion, garlic, and optional jalapeño until softened. Add drained black beans, frozen corn, and spices (smoked paprika, cumin, salt, and pepper). Cook until heated through.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce in a baking dish. Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in the dish.
- Bake to Perfection: Cover the enchiladas with remaining sauce and sprinkle generously with cheese. Bake until bubbly and golden brown, about 20-25 minutes.
Helpful Swaps and Storage Tips
- Corn: Use fresh corn kernels instead of frozen for a brighter flavor.
- Spice Level: Adjust the jalapeño to your preference – omit it for mildness or leave the seeds in for extra heat.
- Make-Ahead: Store the filling in the fridge for up to 2 days. Assemble the enchiladas ahead and bake later, adding 6-8 minutes to the cooking time.
- Freezing: Assemble the enchiladas without sauce and cheese, wrap tightly, and freeze for up to a month. Thaw before topping and baking.
- Leftovers: Refrigerate leftovers in an airtight container for up to 4 days.
These black bean enchiladas offer a satisfying, convenient, and flavorful meal that’s sure to become a weeknight staple. With simple ingredients and adaptable methods, they deliver a hearty vegetarian dinner that doesn’t compromise on taste.
