Rum-Infused Black Bean & Sweet Potato Enchiladas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Flaky corn tortillas filled with a rich, spiced black bean and sweet potato mixture, smothered in a creamy tomatillo sauce and baked to golden perfection. This mexican-inspired quick meals (vegetarian) ready in about 55 minutes pairs (15 oz), drained black beans, medium, peeled and diced sweet potatoes, rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 can (15 oz), drained black beans
• 2 medium, peeled and diced sweet potatoes
• 2 tbsp rum
• 12 corn tortillas
• 8, chopped tomatillos
• 1/2 cup, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup vegetable broth
• 1/2 cup diced tomatoes
• 1, sliced avocado
• 3 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a saucepan over medium heat, cook 2 diced medium sweet potatoes with 2 tbsp rum for 10 minutes until tender, then mash until smooth.
2. Step 2: In a separate pan, heat a small amount of oil over medium heat, add 1/2 cup finely chopped onion and cook for 5 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp chili powder, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 can (15 oz) drained black beans and 1/2 cup diced tomatoes, cooking for 5 minutes until heated through and flavors combine.
5. Step 5: Add the mashed sweet potato mixture to the bean mixture, stirring until well combined and heated through.
6. Step 6: Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish, then fill each corn tortilla with 1/4 cup bean mixture, roll tightly, and place seam-side down in the dish.
7. Step 7: Blend 8 chopped tomatillos, 1/2 cup vegetable broth, and 1/4 cup water until smooth, then pour over the rolled enchiladas.
8. Step 8: Bake for 25 minutes until the sauce is bubbling and the enchiladas are heated through, then garnish with 1 sliced avocado and 3 tbsp chopped fresh cilantro before serving.