Mexican-Inspired Black Bean and Sweet Potato Enchiladas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, protein-packed twist on traditional enchiladas, featuring tender sweet potato, black beans, and smoky chipotle sauce. This Mexican recipe (vegetarian), ready in about 55 minutes, pairs whole wheat tortillas, sweet potatoes, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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: 25 min Cook: 30 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add sweet potatoes and sauté for 8-10 minutes until tender and slightly caramelized. Stir in cumin, salt, and pepper.
  2. Step 2: In a bowl, combine sweet potatoes, black beans, and 1/3 cup of the enchilada sauce. Mix until well combined.
  3. Step 3: Spread 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish. Layer 4 tortillas in the dish, then divide the sweet potato mixture evenly among them. Top each with 1/4 cup cheese. Repeat with remaining tortillas and sauce, finishing with a final layer of sauce.
  4. Step 4: Bake for 25-30 minutes until bubbly and golden brown. Let cool 10 minutes, then sprinkle with cilantro and serve with additional cheese on the side.

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