These sweet potato and black bean enchiladas are smothered in green chile salsa for a savory, subtle spice. They’re easy to throw together and freezer-friendly!
Enchiladas! I know it’s hard to believe – if not impossible – but you better believe it… I actually made a holiday-appropriate recipe BEFORE the holiday. Cinco de Mayo is Friday and this recipe is EARLY for the fiesta! 💃 Juuuuust early enough to help you slice up limes and kick back with a margarita while you wait for dinner to cook. These enchiladas are like your best party friend – always showing up right when you need them with a bottle of tequila and a bag of limes.
Speaking of friends, one of our very bests is flying in this Friday. On Cinco de Mayo. We spent last Cinco de Mayo with him, too. (I think.) There was a lot of tequila, so I can’t be 100% sure. Regardless, we will be celebrating again this year with tacos and tequila and good music and camping and mountain sunsets and enchiladas. These sweet potato enchiladas.
And I have no doubt that every single enchilada will disappear. Every slice of avocado. Every single tortilla chip. Every last drop of Corona and all of the limes. I’ll gladly jump at any excuse to celebrate food, especially when it’s Mexican food. Even if you don’t get to smash some of these enchiladas on Cinco de Mayo, you still need to make them ASAP.
Why do I love these enchiladas? Did you even ask? It doesn’t matter. Ima tell you anyway.
- Enchiladas are basically tortilla-envelopes stuffed all of the best things. In this case, sweet potatoes and black beans and green chiles. 😍😍😍
- And then, enchiladas get smothered in a sauce that saturates everything and turns it into magic.
- There is generally golden brown cheesiness involved. And I always support this.
This is only the second enchilada recipe we’ve posted on the blog. Ever. The first one was forever ago, way back when we lived in Brooklyn! Why is this? What is my excuse? I don’t know. But I apologize for that and I hope you’ll forgive me. I’m giving you this recipe, so I think we’re even.
- Serves: 8
- Serving size: 1
- Calories: 286
- Fat: 10.9g
- Saturated fat: 3.6g
- Unsaturated fat: 7.3g
- Trans fat: 0g
- Carbohydrates: 31g
- Sugar: 4.2g
- Sodium: 621mg
- Fiber: 8.8g
- Protein: 10.2g
- Cholesterol: 6.2mg
- 4 cups sweet potato, diced
- 1 yellow onion, sliced
- 3 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne
- 8 - 8" soft tortillas
- 1 - 4 oz. can green chiles
- 1 - 15 oz. can black beans, drained
- 16 oz. green chile salsa, divided
- 2 cups +/- shredded Mexican cheese blend
- Preheat oven to 375º and line a baking sheet with parchment paper. In a large bowl, combine sweet potatoes, onion, oil, and seasonings. Toss until everything is evenly seasoned. Bake 25 minutes.
- Pour half of the salsa into the bottom of the dish. Use the back of a spoon to spread it out.
- Spread filling ingredients – sweet potatoes & onion, black beans, green chiles, and cheese – evenly between the tortillas, roll them, and carefully arrange them in the casserole dish.
- Pour remaining green chile salsa over top and sprinkle with cheese. Bake 20 minutes.