Why I Even Bother With These Enchiladas

Okay, so the first time I made Sweet Potato and Black Bean Enchiladas was after a week of eating, like, three frozen pizzas for dinner (please don’t judge, I was in college and barely knew how to boil water). My roommate walked in while I was mashing sweet potatoes—with a coffee mug, no less—and just stared at me like I’d invented a new way to ruin both potatoes and mugs. Thing is, these enchiladas tasted amazing, lumpy mash and all. Now, even my mom asks me for the recipe—which still trips me out since she’s the one who taught me to cook, kind of.

Why You’ll Actually Want Seconds (And Thirds?)

I make these whenever I’m trying to convince myself I eat healthy (the cheese on top is, you know, calcium). My friends are nuts for them because they’re filling but not heavy, and even my little cousin who thinks vegetables are, like, suspicious loves these (he calls them “orange tacos,” which, honestly, isn’t too far off). Also, the leftovers are even better the next day—if you manage to hide a piece in the fridge without someone finding it. Oh, and I once totally forgot the enchilada sauce and just used salsa. Still got devoured, but I don’t recommend skipping the sauce if you can help it.

All the Stuff You’ll Need and Clever Swaps

2 medium sweet potatoes (about 500g)—if you’re in a rush, canned sweet potato puree does the trick
1 (400g) can of black beans, drained and rinsed (or, if you want to be a hero, cook ’em from scratch—but I never do)
1 small red onion, diced (white is fine, or honestly, I’ve even used shallots on a fancy day)
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (my grandma always swore by the Spanish kind, but supermarket stuff is just peachy)
Pinch of chili powder—a bit more if you like it spicy
8 small-ish corn tortillas (flour tortillas work in a pinch; sometimes they get a little mushy but it’s all good)
1 and 1/2 cups enchilada sauce (homemade if you’re feeling ambitious, but store-bought is what I usually grab. I’ve used Cookie + Kate’s recipe and it’s brilliant)
1 cup shredded cheese (cheddar, Monterey Jack, or whatever’s hiding in the fridge)
Salt and pepper (just a shake or two—don’t overthink it)
Handful of fresh cilantro, chopped (optional, but tasty)

So, Here’s How I Cobbled These Together

Roast or Boil the Sweet Potato.
Preheat your oven to 400°F (about 200°C). Peel and chop those sweet potatoes into little cubes—no need to go crazy with the precision. Toss ’em with a splash of oil and a sprinkle of salt, then roast for 20 to 25 min. Or, if I’m running late, I just chuck them into a bowl with a splash of water, cover, and microwave for 8 min. Stir halfway if you remember.
Prep the Filling.
While the potatoes do their thing, heat a splash of oil in a pan over med heat. Add the onion, cook until it looks soft (if it sticks a bit, just scrape it up—we’re not making a soufflé), then throw in the garlic, cumin, smoked paprika, chili powder. Give it a good stir, about a minute, until your kitchen smells amazing.
Mix It All Together.
Once the sweet potato’s done, plop it into the pan. Add the black beans. Mash the potatoes a bit—I usually aim for a textured mix, not baby food. Salt and pepper to taste. This is when I always sneak a taste and then have to stop myself from just eating the filling straight from the pan.
Assemble the Enchiladas.
Pour a bit of your enchilada sauce into the bottom of a baking dish (9×13 works, but smaller’s fine if you squeeze in the tortillas a bit). Spoon some filling into a tortilla, roll it up—not too tight, just enough so it holds together—and tuck it seam-side down. Repeat with the rest. I’ve tried overstuffing them, but then the sides flop open, so maybe don’t go wild here.
Pour, Sprinkle, Bake.
Drown generously (okay, maybe just cover) with the remaining enchilada sauce. Sprinkle all that cheese over the top—don’t be shy. Bake for about 20–25 minutes, or ’til the cheese is bubbly and gold-ish around the corners. Sometimes I broil for the last minute, but only if I remember (and I’ve burned it, so keep an eye out).
Finish and Serve.
Let it cool just a bit—otherwise it’s molten lava inside. Top with fresh cilantro if you’re feeling green, or a big scoop of yogurt (for the folks like me who forget to buy sour cream half the time).

Random Notes From a Real Kitchen

Once, I mixed in some crumbled feta with the sweet potatoes. Unexpectedly delicious.
I used to use more chili powder, but my family staged an intervention; now, I lay off for their sake. You do you.
If your tortillas crack, try microwaving them with a damp towel for a few seconds. Or just cover any busted bits with extra cheese. Problem solved.

Things I’ve Tried (And a Flop, Too)

Swapping black beans for kidney beans totally works.
I once tried adding kale. Didn’t hate it, but it was kind of like inviting a work acquaintance to Thanksgiving.
Shredded chicken? Excellent. Lentils? Sure. But never, ever tried putting pineapple in these. That’s just a step too far, even for me.

Do You Actually Need Special Gear?

I usually use a 9×13 baking dish—Pyrex, if that matters. Once, I made mini ones in a muffin tin, and the clean-up was a bear (wouldn’t really recommend unless you like washing up). If you don’t have an oven, I’ve just used a skillet on low with a lid; turns out fine, maybe a bit more rustic.

How to Store the Leftovers (For As Long As They Last)

You can pop leftovers in the fridge, covered—they keep for up to 3 days. In my house, these rarely last more than a day; someone always nicks the last two pieces around midnight. To reheat, oven or microwave both work, but the oven’s crisper.

What Should You Serve ‘Em With?

I like these enchiladas with a crisp green salad, or (if I’m feeling lazy) just tortilla chips and salsa. My brother insists on extra hot sauce—Cholula is his ride-or-die. Sometimes we do a corn salad on the side, but that’s only if someone volunteers to shuck the corn (I’m not that someone).

You Might Call These “Pro Tips” – But I Learned The Hard Way

I once tried using cold tortillas from the fridge—don’t. They crack and then you have cheezy disaster. Warm ’em a smidge first.
Resist overfilling tortillas. I know, it looks skimpy but trust me, I’ve ruined more than one batch trying to squeeze all the filling in at once. Less is more (sometimes).
Actually, I find it works better if you bake covered with foil for the first 15 min, then uncover to get that crispy cheese top. I forget this step as often as I remember it, but when I do, the cheese is just perfect.

FAQ – Odd Questions I’ve Actually Been Asked

Can you freeze them?
Yeah, they freeze alright—but wrap them up tight. I’ve sometimes had the tortillas go a bit soggy. Still edible though!
Gluten-free?
Corn tortillas are usually safe, but always check just in case. There’s some sneaky stuff in store-bought brands.
Is it spicy?
Not really, unless you go wild with the chili. But if you’re spice-shy, just leave it out, easy peasy.
Can I make this vegan?
Totally. Skip the cheese or try one of those melt-y vegan cheeses—some of ‘em are actually pretty good now. YMMV.
Where do you get your tortillas?
I grab mine form the local market. But honestly, the fresher, the better. Homemade is amazing if you’re up for it—Serious Eats has a good guide—but I rarely have the patience for that.

So there you have it—Sweet Potato and Black Bean Enchiladas, exactly the way I make ’em, with all the weird bits, small triumphs, and questionable substitutions included. Give ’em a whirl and let me know if you find an even stranger way to stuff a tortilla. Happy eating!

Sweet Potato and Black Bean Enchiladas: My Real Home Kitchen Guide