Mexican-Inspired Black Bean and Sweet Potato Enchiladas
A hearty, protein-packed twist on traditional enchiladas, featuring tender sweet potato, black beans, and smoky chipotle sauce. This mexican-inspired mexican (vegetarian) ready in about 55 minutes pairs (6-inch) whole wheat tortillas, drained and rinsed black beans, chipotle enchilada sauce 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.
Ingredients
- 8 (6-inch) whole wheat tortillas
- 2 medium, peeled and grated sweet potatoes
- 1.5 cups, drained and rinsed black beans
- 2 cups chipotle enchilada sauce
- 1 cup, shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Instructions
- 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.
- Step 2: In a bowl, combine sweet potatoes, black beans, and 1/3 cup of the enchilada sauce. Mix until well combined.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican-Inspired Black Bean and Sweet Potato Enchiladas take to make?
Total time is about 55 minutes (25 min prep + 30 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 Mexican-Inspired Black Bean and Sweet Potato Enchiladas?
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 chipotle enchilada sauce from drying out.
Can I substitute ingredients in Mexican-Inspired Black Bean and Sweet Potato Enchiladas?
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 Mexican-Inspired Black Bean and Sweet Potato Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Mexican-Inspired Black Bean and Sweet Potato Enchiladas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this mexican-inspired are incredible.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
