Save Smoky Chipotle Black Bean and Sweet Potato Enchiladas hit that comfort food craving with bold flavors and a satisfying cheesy finish. This is the kind of cozy oven-baked meal that always feels festive and nourishing especially when there's a chill in the air and you want something bubbling and fragrant at the table. The magic is in the combination of caramelized sweet potatoes with the earthiness of black beans all swaddled in warm corn tortillas and doused with an irresistible chipotle sauce.
I first made these enchiladas for a fall potluck and after seeing how quickly the dish disappeared it's found a permanent spot in my cool weather dinner rotation.
Ingredients
- Chili powder: gives your sauce deep color and classic heat Choose a mid-range brand for balanced spice
- Ground cumin: brings earthy notes look for a bright aroma and light brown color
- Smoked paprika: delivers signature smokiness Spanish smoked paprika has a sweet mellow taste
- Garlic powder and onion powder: add a savory background both best when freshly purchased
- Mexican oregano: offers a citrusy herbal lift you can substitute with regular oregano if needed
- Ground coriander: lends a gentle warmth and brightness
- Salt: enhances all the flavors opt for fine sea salt
- Sweet potatoes: are the creamy hearty base pick firm orange-fleshed ones without blemishes
- Olive oil: coats and caramelizes choose extra-virgin for richer taste
- Black beans: provide protein and a hearty texture use canned for convenience but rinse well
- Corn: brings a pop of sweetness and color frozen works as well as fresh
- Red onion: provides zip and crunch select one with taut skin for freshness
- Onions and garlic for the sauce: create depth and aroma
- Fire-roasted diced tomatoes: add tang and subtle smokiness
- Chipotle peppers in adobo and the adobo sauce: bring heat and the signature smoky flavor these keep well in the fridge for future use
- Mexican blend cheese: gives that classic gooey melt pre-shredded saves time
- Corn tortillas: are the gluten-free wrapper choose fresh and pliable ones
- Fresh cilantro and lime: brighten every bite use only fresh cilantro as dried will not work
Instructions
- Roast the Sweet Potatoes:
- Cube your peeled sweet potatoes into bite-sized pieces and toss them thoroughly with olive oil and Southwest spice blend making sure every piece is coated Spread evenly on a baking sheet and roast in a hot oven until the edges begin caramelizing and the insides are just fork-tender This roasting step deepens their sweetness and sets the flavor foundation
- Make the Chipotle Sauce:
- Heat olive oil in a saucepan over medium heat and add diced onion Cook gently until glassy and aromatic about four minutes Stir in minced garlic ground cumin and smoked paprika letting everything toast for thirty seconds to bloom the spices Pour in fire-roasted tomatoes chopped chipotle peppers and adobo sauce plus salt and pepper Simmer gently for ten minutes letting the flavors meld For an ultra-smooth sauce pour into a blender and blitz until silky or leave a little texture if you like
- Prepare the Filling:
- Combine the roasted sweet potatoes drained and rinsed black beans corn red onion and the rest of your spice blend in a large bowl Toss everything together very gently to avoid mashing the potatoes This mix should look vibrant and chunky
- Warm Tortillas:
- To make sure your tortillas do not crack roll them while warm Stack and wrap them in damp paper towels then microwave briefly or briefly toast each one in a dry skillet making them pliable
- Assemble the Enchiladas:
- Turn the oven down so nothing burns Lightly cover the bottom of your baking dish with chipotle sauce Lay a warm tortilla on a work surface and spoon a generous portion of filling down the center Roll it snugly and tuck it seam side down into the dish Continue until your dish is full of tidy rolled enchiladas
- Top and Bake:
- Spread the rest of the chipotle sauce evenly over your assembled enchiladas and scatter the shredded cheese on top Cover with foil and bake until sizzling hot and melty Uncover at the end for a golden cheesy top
- Serve:
- Sprinkle with chopped cilantro and serve with wedges of lime for a bright finishing touch Let everyone help themselves and enjoy the melty cheesy comfort
Save My favorite thing about this dish is the way sweet potato and chipotle become a smoky-sweet duet each bite reminds me of family gatherings when someone always asks for seconds before they've even finished their first serving
Storage Tips
Leftover enchiladas keep well in an airtight container in the refrigerator for up to four days Reheat in the oven or microwave for best results If freezing wrap the unbaked dish tightly and bake from frozen with a little extra time or freeze after baking for grab-and-go lunches
Ingredient Substitutions
Use canned pinto beans for black beans if desired Swap out Mexican blend cheese for sharp cheddar or dairy-free alternatives If chipotle peppers are unavailable a spoon of smoked hot sauce and extra smoked paprika will mimic the flavor
Serving Suggestions
Round out your plate with simple guacamole crisp lettuce and extra lime wedges A side of rice or quick-pickled onions brings fresh contrast Enjoy with a cold Mexican lager or agua fresca for a festive meal
Save These enchiladas bring bold flavor and cozy vibes to any table. Serve right from the oven for bubbly cheese and peak comfort.
Recipe FAQs
- → What gives these enchiladas their smoky flavor?
Smoked paprika and chipotle peppers in adobo sauce infuse the sauce and filling with a rich, smoky depth.
- → Can I make this dish ahead of time?
Yes, assemble up to a day in advance. Cover and refrigerate; bake when ready to serve for best results.
- → Is there a way to adjust the heat level?
For milder heat, use fewer chipotle peppers. For more spice, add extra adobo sauce to the chipotle mixture.
- → How can I make this vegan?
Simply replace the cheese topping with dairy-free cheese or a sprinkle of nutritional yeast for a vegan-friendly dish.
- → Do I need to blend the chipotle sauce?
Blending creates a smoother sauce but is optional. Leave it chunky if you prefer a rustic texture.
- → Are these enchiladas gluten-free?
Yes, as long as you use corn tortillas, this dish is naturally gluten-free and suitable for many diets.