Smoky Sweet Potato and Black Bean Enchiladas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A hearty, flavorful dish featuring tender sweet potato, protein-packed black beans, and a rich smoky sauce wrapped in warm tortillas. This mexican-inspired salads (vegetarian, gluten free) ready in about 75 minutes pairs medium sweet potatoes, black beans, corn tortillas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 2 medium sweet potatoes
• 1.5 cups black beans
• 8 corn tortillas
• 2 tbsp olive oil
• 1/2 cup onion
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 cups vegetable broth
• 1 cup cheddar cheese
• 1 avocado
• 1 lime

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Dice 2 medium sweet potatoes into 1/4-inch cubes. In a large bowl, toss with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp chili powder. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1/2 cup diced onion and 2 minced garlic cloves for 3-4 minutes until softened. Add 1.5 cups black beans (drained and rinsed), 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp chili powder. Cook for 5 minutes, stirring occasionally.
3. Step 3: In a saucepan, combine 2 cups vegetable broth, 1/2 cup water, and 1/2 tsp salt. Bring to a simmer. Whisk in 2 tbsp cornstarch mixed with 1 tbsp cold water until thickened. Stir in roasted sweet potatoes and black bean mixture. Cook for 2-3 minutes until heated through.
4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave. Spoon 1/4 cup filling into each tortilla, top with 1/4 cup shredded cheddar cheese, and roll tightly. Place in a baking dish and bake for 15-20 minutes until cheese is bubbly and golden.
5. Step 5: Serve with sliced avocado and lime wedges for a fresh finish.