Sweet Potato & Black Bean Enchiladas

Growing up (and honestly still to this day), enchiladas have always been one of my favorite foods. Cheesy, saucy enchiladas are my happy place.

This version takes everything I love about a classic enchilada and brings in the sweet + spicy balance from this Ingredient Adventure. Roasted sweet potatoes, black beans, and Hatch green chiles come together for a filling that is cozy, colorful, and packed with flavor.

I use corn + wheat tortillas because they are my enchilada sweet spot — all the flavor of corn tortillas without the cracking, and they hold up better than flour.

Finished with green salsa, melty cheese, and a drizzle of Hatch green chile chimichurri for a little brightness… because apparently I cannot leave Hatch chiles out of anything!

Recipe at a Glance:

Prep Time: 20 min Cook Time: 30 min Total Time: 50 min Serves: 3-4

Ingredients:

• 1 large sweet potato, diced

• 1 tbsp olive oil

• 1 can black beans, drained and rinsed

• 1/2 cup roasted Hatch green chiles, diced (can substitue with canned diced green cilies)

• 8 corn & wheat tortillas (Trader Joes recommneded)

• 1 jar green salsa (Trader Joe’s Salsa Verde recommended)

• 2 cups shredded Mexican blend cheese

• Fresh cilantro

• Hatch green chile chimichurri

• 1 lime

• 1 Avocado for serving (otional)

• 1 tsp cumin

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• Salt & pepper

Instructions:

1. Roast the sweet potatoes
Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender, flipping halfway through.

2. Make the enchilada filling
Reduce oven temperature to 375°F. Combine roasted sweet potatoes, black beans, diced Hatch green chiles, cumin, chili powder, garlic powder, salt, and pepper in a bowl. Mix gently so the sweet potatoes stay chunky.

3. Assemble the enchiladas
Spread a thin layer of green salsa on the bottom of a baking dish. Fill each tortilla with the sweet potato and black bean mixture, sprinkle with cheese, roll tightly, and place seam-side down.

4. Top with salsa and cheese
Pour remaining green salsa over the enchiladas and top with shredded cheese. (More cheese is never the wrong answer.)

5. Bake
Bake for 20–25 minutes until the cheese is melted and the edges are bubbly.

6. Finish and serve
Top with Hatch green chile chimichurri, fresh cilantro, cotija cheese, and a squeeze of lime.