Jazz-Inspired Sweet Potato and Black Bean Enchiladas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Roasted sweet potatoes and black beans wrapped in corn tortillas, baked with a smoky chipotle tomato sauce and melted cheese for a soulful vegetarian meal. This mexican-inspired vegetarian (vegetarian) ready in about 65 minutes pairs olive oil, ground cumin, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced 1/2-inch sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 can (15 oz), drained and rinsed black beans
• 10 small (6-inch) corn tortillas
• 2 peppers, finely chopped chipotle peppers in adobo sauce
• 1 cup canned crushed tomatoes
• 3 cloves minced garlic
• 1 tsp smoked paprika
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: While sweet potatoes roast, prepare the chipotle sauce by heating a small saucepan over medium heat. Add 1 tsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant.
3. Step 3: Stir in 1 cup crushed tomatoes, 2 finely chopped chipotle peppers, and 1 tsp smoked paprika. Simmer for 10 minutes until the sauce thickens slightly.
4. Step 4: Combine the roasted sweet potatoes and 1 can (15 oz) drained black beans in a bowl. Adjust seasoning with salt and pepper.
5. Step 5: Reduce oven to 375°F. Warm 10 corn tortillas wrapped in a damp towel in the microwave for 30 seconds to make them pliable.
6. Step 6: Spoon 2-3 tablespoons of the sweet potato and black bean mixture onto each tortilla, roll tightly, and place seam side down in a greased 9x13 inch baking dish.
7. Step 7: Pour the chipotle tomato sauce evenly over the rolled enchiladas and sprinkle with 1 1/2 cups shredded Monterey Jack cheese.
8. Step 8: Bake uncovered for 20 minutes until the cheese melts and bubbles.
9. Step 9: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing.