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Introduction
Enchiladas have long been a staple of Mexican cuisine, with roots tracing back to Mayan times when people would roll corn tortillas around small fish. Our modern, health-conscious twist on this ancient dish swaps out meat for a hearty combination of sweet potatoes and black beans. This pairing not only creates a satisfying meal but also draws inspiration from the agricultural history of the Americas, where both ingredients have been cultivated for thousands of years. By combining these two nutritional powerhouses, we're not just creating a delicious meal, but also paying homage to the rich culinary traditions of the region.
Ingredients
• 2 large sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 2 cups store-bought or homemade enchilada sauce
• 8 (6-inch) corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 cup Greek yogurt (2% or full-fat), for serving
• 1 lime, cut into wedges, for serving
Step 1:
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a large mixing bowl, toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Step 3:
Reduce oven temperature to 375°F (190°C). In the same mixing bowl, combine roasted sweet potatoes, black beans, corn, red onion, and minced garlic.
Step 4:
Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish. Warm tortillas slightly to make them pliable. Fill each tortilla with about 1/3 cup of the sweet potato mixture, roll up, and place seam-side down in the baking dish.
Step 5:
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded Monterey Jack cheese.
Step 6:
Bake for 20-25 minutes, until the cheese is melted and bubbly. Let cool for 5 minutes before serving.
Step 7:
Garnish with chopped cilantro and serve with Greek yogurt and lime wedges on the side.
Q: Can I make these enchiladas ahead of time?
A: Yes, you can assemble the enchiladas up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve, adding 5-10 minutes to the baking time.
Q: Are these enchiladas gluten-free?
A: Yes, as long as you use certified gluten-free corn tortillas and enchilada sauce. Always check labels to ensure no hidden gluten in any ingredients.
Q: Can I freeze these enchiladas?
A: Yes, you can freeze the assembled, unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the baking time.
• For a vegan version, omit the cheese and use a plant-based yogurt alternative.
• Sweet potatoes can be substituted with butternut squash for a different flavor profile.
• If corn tortillas are too stiff, warm them slightly before rolling to prevent cracking.
• For a spicier version, add 1 diced jalapeño pepper to the sweet potato and bean mixture.
• This recipe contains gluten-free ingredients, but always check labels to ensure no hidden gluten.
• For best results, use a block of Monterey Jack and grate it yourself for better melting properties.
Serve hot, garnished with cilantro, a dollop of Greek yogurt, and a lime wedge on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Roast the sweet potatoes while preparing other ingredients to save time. Assemble the enchiladas while the oven temperature is reducing.
- Don't overcrowd the baking sheet when roasting sweet potatoes to ensure even caramelization
- If corn tortillas crack when rolling, warm them slightly in the microwave or on a skillet
- For best flavor, use freshly grated cheese instead of pre-shredded
For a vegan version, omit the cheese and use a plant-based yogurt alternative. For added protein, include shredded rotisserie chicken in the filling.
Pair with a crisp Mexican lager or a zesty Sauvignon Blanc. A side of Mexican rice or a simple green salad complements the meal well.
This dish is suitable year-round but is especially comforting in fall and winter when sweet potatoes are in season.
Contains dairy (cheese, yogurt). May contain gluten depending on enchilada sauce used. Corn (tortillas and kernels) may be an allergen for some individuals.
