Can I freeze sweet potato and black bean enchiladas?

Yes, you can freeze sweet potato and black bean enchiladas! Assemble them in a freezer-safe dish, but do not bake. Wrap tightly with foil and freeze for up to 3 months. Thaw in the fridge before baking according to recipe instructions.

What is the best type of tortilla for these enchiladas?

Corn tortillas offer a traditional flavor and are naturally gluten-free, but they can break easily. Flour tortillas are more flexible and easier to roll, making them a great choice for beginners.

How do I keep the tortillas from getting soggy?

To prevent soggy sweet potato and black bean enchiladas, try lightly frying the tortillas in a pan with a little oil for a few seconds on each side before filling and rolling them. This creates a slight barrier against the sauce.

sweet potato and black bean enchiladas: 9 Best Ways to Make Them

Name: Hearty Sweet Potato and Black Bean Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican-inspired
Ingredients: 2 large sweet potatoes, peeled and diced; 1 can (15 oz) black beans, rinsed and drained; 12 small corn or flour tortillas; 2 cups red enchilada sauce; 1.5 cups shredded Monterey Jack cheese; 1/2 cup frozen corn; 1/4 cup fresh cilantro, chopped; 1 tsp ground cumin; 1/2 tsp chili powder; 1 tbsp olive oil; Salt and pepper to taste; Optional: Avocado, sour cream, and lime wedges for garnish

Ingredients

Scale

2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
12 small corn or flour tortillas
2 cups red enchilada sauce
1.5 cups shredded Monterey Jack cheese
1/2 cup frozen corn
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tbsp olive oil
Salt and pepper to taste
Optional: Avocado, sour cream, and lime wedges for garnish

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and chili powder on a baking sheet. Roast for 20-25 minutes until tender.
Step 2: In a large bowl, mix the roasted sweet potatoes, black beans, corn, cumin, and half of the cilantro.
Step 3: Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.
Step 4: Warm the tortillas in the microwave for 20 seconds. Dip each tortilla into the sauce, fill with the potato mixture, roll tightly, and place in the dish.
Step 5: Pour the remaining sauce over the rolled enchiladas and top with the shredded cheese.
Step 6: Bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and bubbling. Garnish with remaining cilantro and serve.

Notes

For a vegan version, use dairy-free cheese or omit it entirely and top with avocado crema.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mexican-inspired

Nutrition

Serving Size: 2 Enchiladas
Calories: 355 kcal
Sugar: 7g
Sodium: 640mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 10g
Protein: 11g
Cholesterol: 5mg