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Easy Spicy Black Bean and Sweet Potato Enchiladas Without Cheese

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A flavorful and comforting dairy-free enchilada recipe featuring roasted sweet potatoes and black beans, perfect for a quick, healthy dinner under 45 minutes.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 ½ cups (350 ml) enchilada sauce (homemade or store-bought)
  • 8–10 corn or flour tortillas
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges for serving

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and dice sweet potatoes into ½-inch cubes. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper. Spread on baking sheet in a single layer and roast for 25 minutes, turning halfway, until tender and caramelized.
  3. While sweet potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent.
  4. Add minced garlic, chili powder, cumin, smoked paprika, and a pinch of salt to the skillet. Stir for about 1 minute until fragrant.
  5. Add black beans and roasted sweet potatoes (reserve some sweet potato cubes for topping if desired). Cook together for 3-4 minutes, mashing some beans gently to create a creamy texture. Adjust seasoning to taste.
  6. Reduce oven temperature to 375°F (190°C).
  7. Warm tortillas in a dry skillet for about 20 seconds per side or wrap in a damp towel and microwave for 30 seconds to make rolling easier.
  8. Pour about ½ cup (120 ml) enchilada sauce into the bottom of a 9×13 inch baking dish.
  9. Spoon about ¼ cup of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  10. Pour remaining enchilada sauce evenly over the rolled enchiladas. Scatter reserved sweet potato cubes on top if using.
  11. Bake uncovered for 20-25 minutes until sauce is bubbly and tortilla edges start to crisp.
  12. Garnish with chopped cilantro and serve with lime wedges.

Notes

Do not overcrowd the sweet potatoes when roasting to ensure caramelization. Warm tortillas before rolling to prevent cracking. Mash some beans but leave some whole for texture. Use a good quality enchilada sauce without added sugars. If enchiladas dry out during baking, add a splash of water or extra sauce. Leftovers reheat well and flavors deepen overnight.

Nutrition

Keywords: black bean enchiladas, sweet potato enchiladas, dairy-free enchiladas, vegan enchiladas, gluten-free enchiladas, healthy dinner, plant-based, spicy enchiladas

Find it online: https://junomeals.com/easy-spicy-black-bean-and-sweet-potato-enchiladas-without-cheese-recipe-for-healthy-dinner/