Sofrito-Infused Sweet Potato and Black Bean Enchiladas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy sweet potato and black bean filling wrapped in corn tortillas, baked in a rich tomato sofrito sauce. This puerto rican-inspired vegetarian (vegetarian meal) ready in about 55 minutes pairs medium, peeled and diced sweet potatoes, ounces, drained and rinsed black beans, drained corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 3.5 (10 ratings) Prep: 30 min Cook: 25 min Serves 4 Puerto Rican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Steam 2 medium peeled and diced sweet potatoes for 10 minutes until tender. Drain and set aside.
  2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, and 2 minced garlic cloves; sauté 5 minutes until softened. Stir in 1/4 cup tomato sauce, 1/2 teaspoon dried oregano, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 15 ounces drained black beans. Cook 3 minutes until heated through. Remove from heat and mix in 1/4 cup corn kernels and steamed sweet potatoes.
  3. Step 3: Spread 1/4 cup enchilada sauce in a 9x13-inch baking dish. Place 8 corn tortillas in a single layer. Spoon sweet potato filling evenly over tortillas, then roll up each tortilla. Place seam-side down in the dish. Pour remaining enchilada sauce over top and sprinkle with 1/2 cup shredded Monterey Jack cheese.
  4. Step 4: Bake at 375°F for 20-25 minutes until cheese is melted and edges are golden. Rest 10 minutes before serving.

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Frequently asked questions

How long does Sofrito-Infused Sweet Potato and Black Bean Enchiladas take to make?

Total time is about 55 minutes (30 min prep + 25 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 Sofrito-Infused Sweet Potato and Black Bean 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 drained corn kernels from drying out.

Can I substitute ingredients in Sofrito-Infused Sweet Potato and Black Bean 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 Sofrito-Infused Sweet Potato and Black Bean Enchiladas 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.

Is Sofrito-Infused Sweet Potato and Black Bean Enchiladas vegetarian meal?

Yes — this recipe is tagged vegetarian meal based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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