Latin American Black Bean and Sweet Potato Enchiladas with Avocado Crema

By AislePrompt Test Kitchen · 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.

★ 3.7 (15 ratings) Prep: 40 min Cook: 35 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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.

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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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