Roasted Sweet Potato and Black Bean Enchilada

Every time I make Roasted Sweet Potato and Black Bean Enchilada, it’s a bit like inviting a warm hug into my kitchen. I remember the first time I prepared this dish; it was a chilly fall evening, and the air was filled with the scent of roasted vegetables wafting through the house. The vibrant hues of sweet potatoes and black beans come together to create a dish that’s not just comforting but also packed with flavors. As the enchiladas baked in the oven, the anticipation grew—the melted cheese bubbling and the spices mingling, it felt like a celebration of autumn on a plate.

This recipe has become a family favorite over the years, and I often find myself making it for gatherings or cozy dinners at home. The best part is that it’s not just delicious; it’s also a nutritious option that everyone can enjoy. With the wholesome ingredients and the festive colors, Roasted Sweet Potato and Black Bean Enchilada is not just food; it’s an experience, a way to bring friends and family together around the table. When you take that first bite, the combination of creamy sweet potatoes, hearty black beans, and zesty sauce just dances on your palate. It’s hard not to smile while enjoying such a delightful meal.

Roasted Sweet Potato and Black Bean Enchilada Shopping List

When it comes to creating the perfect Roasted Sweet Potato and Black Bean Enchilada, the selection of fresh ingredients is key. The combination of sweet potatoes and black beans not only provides a delightful harmony of flavors but also ensures a nutritious meal. Here’s what you need for this delicious recipe:

• 1 medium sweet potato – The star ingredient, providing a natural sweetness and creamy texture.
• 1 medium bell pepper, red – Adds a pop of color and a sweet crunch.
• 1/2 medium onion, red – For an aromatic base that enhances the flavors.
• 1 tablespoon olive oil – Essential for roasting and adds a rich depth of flavor.
• 2 teaspoons chili powder – Gives a warm spiciness that beautifully complements the sweet potatoes.
• 1/2 teaspoon garlic powder – A hint of garlic that rounds out the taste.
• 1/2 teaspoon cumin, ground – Adds an earthy note to the enchiladas.
• 1/2 teaspoon salt – Enhances all the other flavors.
• 1/4 teaspoon black pepper, ground – For a bit of heat.
• 15 ounces black beans, canned – A protein-packed filling that complements the sweet potatoes.
• 1 medium lime – Fresh lime juice brightens the dish.
• 2 cups enchilada sauce – The flavorful base that ties everything together.
• 8 medium tortillas, corn – The wrapping for our delicious filling.
• 2 cups cheddar cheese, shredded – For that gooey, melty topping!
• 1 medium tomato, red – Fresh toppings to enhance presentation.
• 1/4 cup cilantro – For a fresh herbal finish.
• 1 medium avocado – Creamy goodness to top off the enchiladas.
• 2 teaspoons hot sauce – For those who like a little extra kick!

Step by Step Instructions for Roasted Sweet Potato and Black Bean Enchilada

Cooking Roasted Sweet Potato and Black Bean Enchilada is a fun and rewarding process. Each step builds upon the last, creating a dish that’s sure to impress. Grab your favorite baking dish and let’s dive into the steps!

1. First, preheat your oven to 425 degrees. This is crucial for getting those sweet potatoes perfectly roasted.

2. In a small bowl, combine the sweet potato, bell pepper, onion, and olive oil. Stir to coat the vegetables lightly with the oil. This helps them roast beautifully and prevents sticking.

3. Add the spices: chili powder, garlic powder, cumin, salt, and black pepper. Stir to combine and coat the vegetables thoroughly. You want every piece to be seasoned.

4. Pour the prepared vegetables onto a large rimmed baking sheet and spread them out into one even layer. This ensures they roast evenly.

5. Roast the vegetables until the sweet potatoes are tender, about 20 to 25 minutes. Keep an eye on them, as you want them to caramelize slightly.

6. Once roasted, remove the vegetables from the oven and reduce the oven heat to 350 degrees. This temperature will be perfect for baking the enchiladas.

7. Place the roasted vegetables back in the bowl and add the rinsed and drained black beans along with the juice of one lime. Stir to combine. The lime juice adds a refreshing zest.

8. In the bottom of a 9 by 9 inch baking dish, add 1/2 cup of the red enchilada sauce. This will keep the tortillas from sticking.

9. Add a single layer of corn tortillas (use about 2 tortillas). Then, layer a third of the sweet potato and bean mixture, followed by a quarter of the cheese (about a half cup), and another half cup of red enchilada sauce.

10. Repeat this layering process with more tortillas, sweet potato mixture, cheese, and sauce. Keep layering until all ingredients are used up, finishing with a final layer of corn tortillas and enchilada sauce. Top with a generous amount of cheese.

11. Cover the dish with aluminum foil and bake for 15 minutes. This helps the flavors meld together.

12. Remove the foil and bake for an additional 10 minutes, allowing the cheese to bubble and brown slightly.

13. Finally, let the dish cool for 5 minutes before serving with some chopped tomato, avocado, cilantro, and/or hot sauce on top. Enjoy!

How to Switch It Up

If you’re looking to add a creative touch to your Roasted Sweet Potato and Black Bean Enchilada, here are some tips to shake things up:

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
• Freezing: You can freeze the assembled enchiladas before baking. Just make sure to cover them tightly. Bake straight from the freezer, adding extra time.
• Pairing: Serve with a fresh salad or guacamole for a complete meal.
• Vegetable variations: Feel free to add other roasted vegetables such as zucchini or bell peppers for added flavor.
• Spice it up: Add diced jalapeños or a sprinkle of cayenne pepper for a spicier kick.
• Cheese swap: Experiment with different cheeses such as Monterey Jack or pepper jack for a twist.
• Fresh herbs: Add fresh herbs, like parsley or green onions, for a brighter flavor.

Serving Ideas for Roasted Sweet Potato and Black Bean Enchilada

When it comes to serving Roasted Sweet Potato and Black Bean Enchilada, the options are endless. Here are some ideas to enhance your meal:

• Garnishes: Top your enchiladas with fresh cilantro, diced avocado, or a dollop of sour cream for added creaminess.
• Side dishes: Pair with a simple green salad or Mexican rice to complement the flavors.
• Occasions: This dish is perfect for family gatherings, potlucks, or even a cozy weeknight dinner.
• Storage tips: If making ahead, store in separate containers to keep tortillas crispy.
• Seasonal pairings: Serve with seasonal fruits like mango or pomegranate for a refreshing contrast.
• Make it a buffet: Set up a self-serve station with toppings, allowing guests to customize their enchiladas.

FAQ

Conclusion

The Roasted Sweet Potato and Black Bean Enchilada is a delightful dish that perfectly blends flavors and textures, making it a must-try for any home cook. With its wholesome ingredients and simple preparation, it’s an easy way to enjoy a satisfying meal. I encourage you to give this recipe a go; it’s not just a meal, it’s a way to create memories around the dinner table.

Roasted Sweet Potato and Black Bean Enchilada

The ultimate comfort food, Roasted Sweet Potato and Black Bean Enchilada is packed with flavors and is an easy weeknight dinner that everyone will love. With creamy sweet potatoes, hearty black beans, and melty cheese, it’s the perfect way to warm up your family on a chilly evening.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine Mexican

Servings 9 servings

Calories 350 kcal

Equipment

• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 medium sweet potato
• 1 medium bell pepper red
• 1/2 medium onion red
• 1 tablespoon olive oil
• 2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin ground
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper ground
• 15 ounces black beans canned
• 1 medium lime
• 2 cups enchilada sauce
• 8 medium tortillas corn
• 2 cups cheddar cheese shredded
• 1 medium tomato red
• 1/4 cup cilantro
• 1 medium avocado
• 2 teaspoon hot sauce

Instructions

 

• Preheat the oven to 425 degrees.
• In a small bowl combined the sweet potato, bell pepper, onion, and olive oil. Stir to coat the vegetables lightly with the oil. Add the spices: chili powder, garlic powder, cumin, salt, and black pepper. Stir to combine and coat the vegetables with the spices.
• Pour the prepared vegetables on a large rimmed baking sheet and spread them out so they are in one even layer. Roast until the sweet potatoes are tender, about 20-25 minutes. Remove from the oven. Reduce oven heat to 350 degrees.
• Place the roasted vegetables back in the bowl and add the rinsed and drained black beans and the juice of one lime, stir to combine.
• In the bottom of a 9×9 inch baking dish, add 1/2 cup of the red enchilada sauce. Add a single layer of corn tortillas (use about 2 tortillas), add 1/3 of the sweet potato and bean mixture, then 1/4 of the cheese (about a half cup), and another 1/2 cups of red enchilada sauce. Repeat with more tortillas, sweet potato mixture, cheese, and sauce. Repeat with more tortillas, sweet potato mixture, cheese, and sauce. Add a final layer of corn tortilla, enchilada sauce, and then top the whole thing off with a heavy hand of cheese.
• Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes. Let the dish cool for 5 minutes before serving with some chopped tomato, avocado, cilantro, and/or hot sauce on top.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
• Tip 2: You can freeze the assembled enchiladas before baking. Just make sure to cover them tightly. Bake straight from the freezer, adding extra time.
• Tip 3: Pair with a fresh salad or guacamole for a complete meal.
• Tip 4: Feel free to add other roasted vegetables such as zucchini or bell peppers for added flavor.
• Tip 5: Experiment with different cheeses for a twist.

Keyword Black Bean Enchiladas, easy enchilada recipe, Roasted Sweet Potato Enchiladas, Vegetarian Enchiladas

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.