# Crispy Black Bean Sweet Potato Enchiladas

Roasted sweet potato and smoky black beans rolled in corn tortillas, baked under red enchilada sauce until the edges go crisp and the filling turns creamy.

_Dinner · Mexican-American_

Prep: 20 min · Cook: 45 min · Total: 65 min · Yields: 4 servings

## Ingredients

- 2 medium sweet potatoes (peeled and cut into ½-inch cubes)
- 2 tbsp olive oil (divided)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- 1 can black beans (15 oz, drained and rinsed)
- ½ cup frozen corn (thawed)
- 4 oz cream cheese (softened, cut into pieces)
- 2 cups red enchilada sauce (store-bought or homemade, divided)
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 2 green onions (thinly sliced, for serving)
- ¼ cup fresh cilantro (roughly chopped, for serving)
- ½ cup sour cream (for serving)

## Instructions

1. Preheat the oven to 425 °F. Line a large rimmed baking sheet with parchment.
2. Toss the 2 medium sweet potatoes with 1.5 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, and 0.5 tsp kosher salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 20–22 minutes, flipping once halfway, until tender and caramelized at the edges. Remove and reduce oven to 375 °F.
4. Transfer the roasted sweet potatoes to a large bowl. Add the 1 can black beans, 0.5 cup corn, and 4 oz cream cheese. Fold together until the cream cheese melts into the filling and everything is well combined.
5. Spread 0.5 cup of the red enchilada sauce across the bottom of a 9×13-inch baking dish.
6. Warm the 8 corn tortillas: brush them lightly with the remaining 0.5 tbsp olive oil and stack them on a plate, microwaving for 45–60 seconds until pliable. This prevents cracking when rolling.
7. Spoon about 0.33 cup of filling down the center of each tortilla, add a pinch of the shredded Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.
8. Pour the remaining 1.5 cups red enchilada sauce evenly over the rolled enchiladas, making sure the ends are covered to prevent drying out.
9. Scatter the remaining 1.5 cups Monterey Jack cheese over the top.
10. Bake at 375 °F for 20–25 minutes, until the sauce is bubbling and the cheese is melted and golden in spots. For crispier edges, broil on high for the final 2–3 minutes.
11. Let the enchiladas rest for 5 minutes before serving. Top with the 2 green onions, 0.25 cup fresh cilantro, and dollops of 0.5 cup sour cream.

## Tip

> Don't skip warming the corn tortillas before rolling — cold tortillas crack and split the moment you bend them. A quick microwave under a damp paper towel is all it takes to make them cooperative.

Tags: vegetarian, weeknight, comfort-food, one-pan, gluten-free

---
Canonical: https://just-recipes.io/recipes/crispy-black-bean-sweet-potato-enchiladas