If you are on the hunt for a cozy, colorful, and nourishing meal that will delight your taste buds, the Veggie Enchiladas with Sweet Potatoes, Black Beans, and Cheddar Recipe is an absolute winner. This dish combines the natural sweetness of tender sweet potatoes with hearty black beans, melted cheddar cheese, and a rich homemade red enchilada sauce, all wrapped in soft flour tortillas. It’s a vibrant, wholesome dinner that is perfect for feeding a crowd or savoring leftovers, and every bite bursts with warmth and satisfying flavors that feel like a comforting hug.
Ingredients You’ll Need
The magic of this Veggie Enchiladas with Sweet Potatoes, Black Beans, and Cheddar Recipe lies in its simple ingredients, each bringing a unique texture and burst of flavor that makes the dish memorable. From the naturally sweet and creamy sweet potatoes to the earthy black beans and zesty red enchilada sauce, every component works in harmony to create a wholesome and colorful feast.
- 2 cups cooked brown rice: Adds a chewy and nutty base that stretches the filling beautifully.
- 1 batch homemade red enchilada sauce: Brings depth, tang, and a subtle smoky heat that ties everything together.
- 2 small to medium sweet potatoes, peeled and chopped: Provide sweetness and a creamy texture when cooked.
- 2 tablespoons olive oil: Essential for sautéing the veggies and enhancing their natural flavors.
- Salt and freshly ground black pepper: Balance and highlight the sweetness of the potatoes and earthiness of the beans.
- 2 cloves garlic, minced: Adds aromatic warmth and a hint of spice.
- 1 bell pepper, diced (any color): Offers crunch and vibrant color variety.
- ¼ cup onion, chopped: Provides a subtle sweetness once sautéed.
- 1 (15-ounce) can black beans, drained and rinsed: Introduce protein and heft, plus a creamy texture.
- 10–12 large flour tortillas (or whole wheat): Serve as the soft wraps that hold every delicious bite.
- 2 cups shredded cheddar cheese, divided: Melts into gooey pockets and adds a sharp, tangy richness.
- Fresh cilantro, chopped (for topping): Adds bright, fresh herbal notes as a finishing touch.
- 1 avocado, peeled, pitted, and chopped (for topping): Provides creaminess and a cool contrast to the warm enchiladas.
How to Make Veggie Enchiladas with Sweet Potatoes, Black Beans, and Cheddar Recipe
Step 1: Cook Sweet Potatoes
Start by heating olive oil in a large skillet over medium heat. Add the peeled and chopped sweet potatoes, seasoning them lightly with salt and pepper. Cooking sweet potatoes for about five minutes gives them a chance to soften just enough to blend beautifully with the other ingredients later on. You want them tender but still holding shape.
Step 2: Add Vegetables and Beans
Once the sweet potatoes begin to soften, toss in minced garlic, diced bell pepper, chopped onion, and rinsed black beans. Cooking this combination for several minutes allows the flavors to meld, while the veggies soften and the garlic releases its wonderful aroma. This step ensures a hearty, flavorful filling with great texture.
Step 3: Mix in Rice and Sauce
Incorporate cooked brown rice and a good portion of your homemade red enchilada sauce into the skillet mixture. Stir everything carefully to coat all ingredients evenly with the sauce, letting the flavors develop and mingle together. This mixture will be the heart of your enchilada filling — vibrant, tender, and richly sauced.
Step 4: Prepare the Pan
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly spread a thin layer of enchilada sauce on the bottom of a large casserole dish. This will prevent sticking and infuse extra flavor beneath the rolled tortillas as they bake.
Step 5: Assemble Enchiladas
Lay out a tortilla and spoon a generous amount of the filling along one edge. Sprinkle some shredded cheddar cheese over the filling, then roll the tortilla tightly. Place it seam-side down in the prepared casserole dish. Repeat this process until all the filling and tortillas are used up, arranging the rolled enchiladas snugly in the pan.
Step 6: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Then sprinkle the remaining shredded cheddar cheese across the surface. This will create a golden, bubbly, and irresistible cheesy topping once baked.
Step 7: Bake
Place the casserole dish in the oven and bake for 20 to 30 minutes. You’ll know it’s ready when the cheese is melted, bubbling, and golden, and the enchiladas are piping hot throughout. This step melds everything together perfectly while adding delicious texture to the top layer.
Step 8: Garnish and Serve
Remove the enchiladas from the oven and scatter chopped avocado and fresh cilantro on top. These fresh garnishes add creaminess and brightness that beautifully balance the warm, savory flavors inside.
How to Serve Veggie Enchiladas with Sweet Potatoes, Black Beans, and Cheddar Recipe
Garnishes
Chopped fresh cilantro and creamy avocado are classic toppings that bring freshness and a luscious, cooling texture to the warm enchiladas. You can also add a dollop of sour cream or a squeeze of lime for a bit of acidity if you love that contrast.
Side Dishes
Serve these enchiladas with a crisp green salad, Mexican street corn, or a simple black bean and corn salsa to keep the flavors vibrant and balanced. A side of Spanish rice or refried beans complements the dish well if you want something more filling.
Creative Ways to Present
Try baking the filling in small individual ramekins topped with cheese for a fun single-serving twist. You can also layer the filling and tortillas for a casserole-style enchilada bake. Serving with colorful tortilla chips adds crunch and makes it great for casual gatherings.
Make Ahead and Storage
Storing Leftovers
After cooling, store leftover enchiladas in an airtight container in the refrigerator. They keep well for up to 3 days, making them perfect for quick lunches or easy dinners later in the week.
Freezing
You can freeze both assembled and cooked enchiladas. Place them in a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator for best results.
Reheating
Reheat enchiladas covered with foil in a preheated oven at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. Alternatively, microwave individual portions for a quicker meal option, though the oven helps maintain the perfect texture.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! While cheddar is classic for this Veggie Enchiladas with Sweet Potatoes, Black Beans, and Cheddar Recipe, you can substitute with Monterey Jack, mozzarella, or even a spicy pepper jack to add a different twist.
Is it possible to make this recipe vegan?
Yes! Simply omit the cheddar cheese or use your favorite plant-based cheese alternative, and replace any dairy toppings like sour cream with vegan substitutes. The enchiladas will still be flavorful and satisfying.
Can I use corn tortillas instead of flour tortillas?
You can, though corn tortillas are more fragile and may crack when rolled. Warming them before rolling helps prevent this. Flour tortillas tend to hold the filling better and result in softer enchiladas.
How spicy is the homemade red enchilada sauce?
The sauce can be adjusted to your preference. You can make it mild or add extra chili powder or cayenne pepper for more heat. It’s a versatile component you control based on your taste.
Can I prepare the filling in advance?
Definitely! The filling can be made up to 2 days ahead and refrigerated. When you’re ready, assemble the enchiladas and bake. This makes dinner prep super convenient.
Final Thoughts
This Veggie Enchiladas with Sweet Potatoes, Black Beans, and Cheddar Recipe is one of those dishes you’ll want to make over and over again. Its balance of sweet, savory, creamy, and spicy flavors alongside hearty textures make it perfect for a weeknight family dinner or a festive meal to share with friends. Trust me, once you try it, it’s going to be a go-to recipe in your kitchen too!
Print
Veggie Enchiladas with Sweet Potatoes, Black Beans, and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Entree
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Veggie Enchiladas are a hearty and flavorful vegetarian dish featuring sweet potatoes, black beans, brown rice, and a homemade red enchilada sauce, all wrapped in flour tortillas and baked with melted cheddar cheese. Topped with fresh avocado and cilantro, they make a perfect comforting meal for any occasion.
Ingredients
Filling
- 2 small to medium sweet potatoes, peeled and chopped into small pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- ¼ cup onion, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked brown rice
- ¾ cup homemade red enchilada sauce
Assembly
- 10–12 large flour tortillas (or whole wheat)
- 2 cups shredded cheddar cheese, divided
Toppings
- Fresh cilantro, chopped (for topping)
- 1 avocado, peeled, pitted, and chopped (for topping)
Red Enchilada Sauce
- 1 batch homemade red enchilada sauce (quantity sufficient for filling and topping)
Instructions
- Cook Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add chopped sweet potatoes and season with salt and freshly ground black pepper. Cook for about 5 minutes until they begin to soften.
- Add Vegetables and Beans: Stir in minced garlic, diced bell pepper, chopped onion, and rinsed black beans. Continue cooking for a few more minutes until sweet potatoes are tender and vegetables are cooked through.
- Mix in Rice and Sauce: Add the cooked brown rice and ¾ cup of the homemade red enchilada sauce to the skillet. Stir well to combine all ingredients evenly into the filling mixture.
- Prepare the Pan: Preheat your oven to 350°F (180°C). Spread a thin layer of enchilada sauce on the bottom of a large casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a generous spoonful of the veggie and rice filling along the edge of each tortilla. Sprinkle with a bit of shredded cheddar cheese, roll tightly, and place seam-side down in the casserole dish. Repeat until all tortillas and filling are used.
- Add Sauce and Cheese: Pour the remaining homemade red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar cheese on top to cover the enchiladas.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped fresh cilantro and diced avocado before serving for a fresh, creamy finish.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To add extra protein, consider mixing in some cooked quinoa or additional beans.
- For a spicy kick, add chopped jalapeños or a dash of cayenne pepper to the filling.
- Homemade red enchilada sauce can be prepared ahead and stored in the refrigerator for up to 1 week.
