Sweet potato and black bean enchiladas
Sweet potato does two jobs in this filling. It's the sweet half of a sweet-and-smoky pairing with chipotle, and once it's soft it works as a binder alongside a few mashed beans. The sauce is simply seasoned canned tomatoes, split between the bottom of the dish and the top, which keeps everything pantry-friendly.
- 40 minTotal time
- 3Servings
- 640kcal / serving
- 22 gProtein
This is a Tex-Mex-style shortcut rather than a traditional enchilada, since there's no chili sauce cooked from scratch. With 22 g of protein a serving from the beans and cheddar, it's a solid meat-free main for three.
The science: why this works
- Sweet potatoes contain an enzyme, beta-amylase, that snips starch into maltose, a sugar. It works fastest at roughly 60 to 75°C (140 to 167°F), as the starch swells, so the gentle 10-minute covered cook spends a long time in that range. Microwaved sweet potato heats through it too quickly and tastes noticeably less sweet.
- The thick liquid in canned beans carries starch, salt and foaming compounds called saponins. Draining and rinsing removes a large share of the added sodium and stops the filling from turning gluey.
- Canned tomatoes are fairly acidic, with a pH around 4 to 4.5. That sharpness is what keeps a filling of sweet potato, cheese and sour cream from tasting flat and heavy.
- Mild and medium cheddar melt more smoothly than extra-old. As cheddar ages, its proteins break down and its moisture drops, so a very sharp one is more likely to leak oil and turn grainy under a 200°C (400°F) oven.
- The sour cream goes on after baking because oven heat would tighten its proteins and squeeze out the whey, leaving it curdled and watery. Added cold, it stays smooth and gives a cool contrast to the hot filling.
Covered cooking softens sweet potato
Covering the pan traps steam, which cooks the sweet potato and onion until soft. Sweet potatoes hold plenty of starch that turns sweet and tender when heated. Stirring now and then stops sticking. Slow cooking turns the sharp, bitter compounds into mellow sweetness.
Learn: Why cooked onions turn sweet →Spices bloomed in oil
Cumin and chipotle powder carry flavor in fat. Stirring them in the hot oil for 30 seconds wakes up their aroma before the beans go in. Any longer and the spices can scorch and turn bitter.
Learn: Bloom spices in hot oil →Mashing a few beans
Crushed beans release starch, which binds the filling so it holds together inside the tortilla. The whole beans keep their shape for texture, so you get both creamy and meaty bites. Canned staples are cooked already, so they bring flavor and texture with no fuss.
Learn: Canned tomatoes and beans →Sweet potato and black bean enchiladas
40 minutes · 3 servings · Mexican · Dinner
Ingredients
Makes 3 servings
- 400 gsweet potato, cut into 1 cm cubes
- 1 can(400 g) black beans, drained and rinsed
- 1onion, diced
- 2 tspcumin
- 1 tspchipotle powder
- 1 can(400 g) chopped tomatoes
- 6small tortillas
- 100 gcheddar, grated
- 80 gsour cream
- 1 handfulcilantro, chopped
- 2 tbspolive oil
- Salt
Method
Tips for the best result
- Rinse the beans in a sieve until the water runs clear and no foam remains.
- Mash about a quarter of the beans; that's enough to bind without turning the filling into paste.
- Divide the filling into six even piles on the board before rolling, so the last tortilla isn't short-changed.
- Use a 20 x 30 cm (8 x 12 in) baking dish, so six enchiladas sit snugly in one row and hold each other closed.
- Make sure the top layer of tomatoes covers every tortilla end, which otherwise bakes hard and crunchy.
- Let the dish stand for 5 minutes after baking; it cuts and serves far more neatly.
Mistakes to avoid
- Underdone sweet potato — squash a cube against the pan with a spoon before the spices go in; if it resists, give it 3 more minutes covered.
- A wet filling — if liquid pools in the pan after the beans go in, cook it uncovered for a minute so the tortillas don't go soggy.
- Overfilling the tortillas — a modest line of filling lets them close; spoon any extra over the top before the tomatoes.
- Piling all the cheese in the middle — scatter it right to the edges so every enchilada gets a browned top.
Variations and swaps
- Use red enchilada sauce or salsa verde in place of the chopped tomatoes.
- Stir 100 g baby spinach into the filling with the beans until it wilts.
- Swap the sweet potato for butternut squash, cut the same size and cooked for 2 to 3 minutes longer.
- Add a cup of corn kernels or a diced bell pepper to the filling.
- Make it vegan with dairy-free cheese and a plant-based sour cream.
- Swap cheddar for Monterey Jack or a Mexican cheese blend.
Storing and reheating
Refrigerate leftovers, covered, within 2 hours and eat within 3 to 4 days, kept at 4°C (40°F) or below; the tortillas soften overnight, which is normal. To reheat a whole dish, cover it with foil and warm it at 180°C (350°F) for about 20 minutes, then uncover for the last 5 minutes so the cheese crisps again, until it's 74°C (165°F) in the centre. Single portions reheat more evenly in the microwave at 50% power. Baked enchiladas freeze too, wrapped tightly, for 2 to 3 months at −18°C (0°F); keep the sour cream and cilantro out of the freezer and add them fresh.
Sweet potato and black bean enchiladas: questions
Can you freeze enchiladas?
Yes, baked or unbaked, for 2 to 3 months. Leave off the sour cream and cilantro, thaw in the fridge overnight and bake until hot all the way through.
How do I stop enchiladas from getting soggy?
Keep the tomato layer underneath thin and bake them uncovered so excess moisture can evaporate. Serving them soon after baking helps too.
How hot is the chipotle in this dish?
Only mildly. One teaspoon of chipotle powder gives smoky warmth; halve it for kids or add more if you like heat.
Do I need to peel the sweet potato?
No. The skin softens completely in 1 cm cubes and adds fibre; just scrub it well first.
Can I roast the sweet potato instead?
Yes. Toss the cubes in the oil and roast at 200°C (400°F) for 20 to 25 minutes until soft and caramelized at the edges, then cook the onion and spices in a pan and combine.
Can I make sweet potato enchiladas ahead of time?
Yes, assemble them up to a day ahead and keep them covered in the fridge. Add a few minutes to the baking time. You can also freeze them before baking.
Are these enchiladas vegetarian?
Yes, this recipe uses no meat and is vegetarian. Black beans and cheese provide protein. Check your tortilla and sauce labels if you need to avoid animal products.
Should I use corn or flour tortillas for enchiladas?
Either works, and flour tortillas are easier to roll without breaking. Corn tortillas have a more traditional taste but need warming first. Pick what you like.
