Roasted sweet potato black bean enchiladas are a delicious twist to classic enchiladas. Sweet potatoes are roasted in the oven until tender with spices and other vegetables. Roll up the mixture inside soft flour tortillas with some cheese, and top it off with an easy and creamy green chili sauce. Serve with your favorite toppings!
Sweet potatoes are one of my most favorite foods. I love eating them year round but for some reason once Fall hits, all I can think about is sweet potatoes! I think it’s because Thanksgiving is near so I’ve got major sweet potato love going on right now.
I just posted this buttery cracker sweet potato casserole which I am begging you to try. Sweet & salty perfection right there. I also have these roasted maple cinnamon sweet potatoes too. I may or may not have a couple more sweet potato recipes coming….. ok, fine I do. I have a couple more 🙂
This dinner requires a bit of prep work but once that is done they basically make themselves. Chop up some sweet potatoes in small bite-size squares, chop some red onion, a red pepper, and a jalapeno. Drizzle with olive oil and some spices and put it in the oven to roast.
Once the vegetables are tender, NOT mushy, add them to a mixing bowl to cool down slightly and then add a can of black beans, some frozen corn, lime juice, and cilantro. Roll up your tortillas with some cheese and then mix up the simple creamy green chili sauce; a can of green chili enchilada sauce and some heavy cream.
Before you all ask me, NO do not substitute anything for the heavy cream. You need the thickness and you need the fat from the heavy cream to make it all creamy and thick. If you use regular milk you will end up with wet and soupy enchiladas. And that would just be sad.
Serve with your favorite toppings; we love sour cream, avocado, and extra cilantro. But you could also use guacamole, shredded lettuce, olives, etc. I also love to serve these enchiladas with my cilantro lime rice. So good!
I should also mention that the jalapeno does not make these spicy hot. It gives a nice flavor so don’t skip it. The seeds and the white membrane are the spicy parts of a jalapeno so just be sure and clean out the seeds and the membrane before chopping up the jalapeno. I only use about half of a jalapeno instead of the entire thing.
And another tip I have is to add the extra enchilada filling over the top of the sauce before baking. It makes the enchiladas look pretty (which is important to me at least) and you don’t waste any food. You more than likely will have just a little leftover enchilada filling so go ahead and add it on top of the sauce and then add your extra cheese.