Latin American Black Bean and Sweet Potato Enchiladas with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy corn tortillas filled with spiced black beans and roasted sweet potato, topped with a creamy avocado crema and tangy enchilada sauce. This latin american-inspired mexican ready in about 75 minutes pairs large corn tortillas, (15 oz) drained black beans, medium peeled and cubed sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 40 min Cook: 35 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Toss 1 cubed sweet potato with 1 tbsp olive oil, 1 tsp cumin, and 1/2 tsp smoked paprika. Roast for 25-30 minutes until tender and golden.
  2. Step 2: In a skillet, warm 1 can black beans with 1/4 cup enchilada sauce until heated through. Stir in roasted sweet potato.
  3. Step 3: Warm tortillas in a dry skillet for 30 seconds per side. Fill each with 1/4 cup black bean mixture, fold, and place in a baking dish.
  4. Step 4: Pour 1.5 cups enchilada sauce over enchiladas. Bake for 15 minutes until bubbly.
  5. Step 5: For crema: mash 1 ripe avocado with 1/4 cup crema, 1 tbsp lime juice, and 1/4 cup cilantro. Serve alongside.

Frequently asked questions

How long does Latin American Black Bean and Sweet Potato Enchiladas with Avocado Crema take to make?

Total time is about 75 minutes (40 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Latin American Black Bean and Sweet Potato Enchiladas with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large corn tortillas from drying out.

Can I substitute ingredients in Latin American Black Bean and Sweet Potato Enchiladas with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Latin American Black Bean and Sweet Potato Enchiladas with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Latin American Black Bean and Sweet Potato Enchiladas with Avocado Crema?

Latin American mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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