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Wholesome Black Bean and Sweet Potato Enchiladas Recipe with Creamy Avocado Sauce

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A simple, hearty, and wholesome enchilada recipe featuring roasted sweet potatoes and black beans, topped with a creamy avocado sauce. Perfect for a quick, meatless meal that feels comforting and flavorful.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 8–10 corn tortillas, lightly warmed
  • 1 1/2 cups (about 360 ml) enchilada sauce, store-bought or homemade
  • 1 ripe avocado, peeled and pitted
  • Juice from 1 lime
  • A small bunch of cilantro, chopped
  • Salt and pepper to taste
  • Optional toppings: diced tomatoes, sliced jalapeños, chopped green onions

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and dice 2 medium sweet potatoes into roughly 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
  3. While sweet potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in chili powder, cumin, smoked paprika, and a pinch of salt. Toast spices for about 1 minute. Add drained black beans and roasted sweet potatoes to skillet, folding gently. Cook for 3-4 minutes to heat through. Adjust seasoning if needed.
  5. Lightly warm corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for about 20 seconds to make them pliable.
  6. In a blender or food processor, combine ripe avocado, lime juice, chopped cilantro, and a pinch of salt. Blend until smooth and creamy. Add a splash of water or plant-based milk if needed to thin to a drizzle-able consistency.
  7. Pour about 1/2 cup (120 ml) enchilada sauce evenly into the bottom of a 9×13 inch baking dish. Lay one tortilla flat, spoon roughly 1/4 cup (60 ml) filling down the center, and roll tightly. Place seam-side down in the dish. Repeat with remaining tortillas and filling, arranging snugly side by side.
  8. Pour remaining enchilada sauce over rolled tortillas, spreading evenly. Cover loosely with foil. Bake for 20 minutes at 400°F (200°C), then remove foil and bake for another 5-7 minutes to crisp edges slightly.
  9. Let enchiladas cool for 5 minutes, then drizzle generously with avocado cream. Garnish with diced tomatoes, sliced jalapeños, or green onions if desired. Serve warm.

Notes

Roast sweet potatoes instead of boiling to deepen flavor and avoid mushiness. Warm tortillas in a dry skillet to prevent cracking and sogginess. Use ripe but not overripe avocado for creamy, non-bitter sauce. Avoid overcrowding skillet when cooking filling. Cover enchiladas with foil during baking to keep moist, remove foil near end to crisp edges. Add vegetable broth or enchilada sauce if filling is too dry. Can substitute sweet potatoes with butternut squash or pumpkin puree. For dairy-free, avocado cream replaces cheese sauce.

Nutrition

Keywords: black bean enchiladas, sweet potato enchiladas, avocado sauce, vegetarian, gluten-free, meatless, easy dinner, healthy enchiladas

Find it online: https://yumyep.com/wholesome-black-bean-and-sweet-potato-enchiladas-recipe-with-creamy-avocado-sauce/