Description
These gluten free sweet potato & black bean enchiladas are smoky, cheesy, and weeknight easy using store-bought sauce and corn tortillas.
Ingredients
Units
Scale
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 1/2 teaspoon each salt + pepper
For the Filling
- 1 can black beans, drained and rinsed
- 1/4-1/2 cup chopped fresh cilantro
- 1-1 1/2 cups shredded pepper jack cheese
- Optional: canned diced green chiles
For Assembly
- Gluten free corn tortillas (roughly 8)
- 2 cups enchilada sauce (we love this brand)
- Extra cheese for topping
Instructions
- Preheat oven to 400°F.
- Toss diced sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, cumin, oregano and salt and pepper. Spread on a sheet pan and roast 20–25 minutes until tender with caramelized edges.
- In a large bowl combine the roasted sweet potatoes, drained black beans, cilantro, pepper jack cheese and green chiles (optional but fun). I like to sometimes wait a few minutes for the sweet potatoes to cool down before I do this step. Add in 1/3 cup of your enchilada sauce and mix everything.
- Spread a layer of enchilada sauce across the bottom of your baking dish (the amount will differ depending on the size pan you use). This prevents sticking and adds flavor from the bottom up.
- Quickly warm or lightly toast corn tortillas in a dry pan so they’re flexible and roll without cracking.
- Add filling down the center of each tortilla. Roll snugly and place seam-side down in the sauced pan. Line them up as you go.
- Pour more enchilada sauce over the top about 1/4-1/3 cup – depending on how saucy you like things. Add extra cheese, if desired.
- Cover with foil and bake at 400°F for 20–25 minutes until bubbly and melty. Rest 5–10 minutes before serving so everything sets up nicely.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Mexican