Sweet Potato Black Beans No-Roll Enchiladas Recipe
This Sweet Potato Black Beans No-Roll Enchiladas recipe offers a delicious and easy twist on traditional enchiladas, using diced sweet potatoes, black beans, and corn tortillas layered directly in a skillet without the need for rolling. With a hearty filling, melted cheeses, and a savory enchilada sauce, this dish is perfect for a comforting vegetarian meal that's both flavorful and convenient.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Vegetables and Beans
- 1 medium sweet potato, peeled and diced 1/4 inch
- 2 cloves garlic, minced
- 1/2 medium red onion, diced
- 1 (15-oz) can reduced sodium black beans, drained and rinsed
Other Ingredients
- 2 Tbsp extra virgin olive oil
- 6-10 white corn tortillas, ripped or cut into pieces
- 3 cups enchilada sauce (store-bought or homemade)
- 1/2 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- Chili powder, for garnish
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 375°F (190°C). Heat 2 tablespoons of extra virgin olive oil in a 10-inch oven-safe skillet over medium-high heat, ideally using a cast-iron skillet for even cooking.
- Sauté Vegetables: Add the minced garlic and diced red onion to the skillet. Sauté for a few minutes until the onion becomes tender and aromatic.
- Cook Sweet Potatoes and Beans: Stir in the diced sweet potatoes, black beans, and half of the enchilada sauce. Continue cooking until the mixture is heated through, stirring occasionally to prevent sticking. This step helps reduce oven baking time.
- Prepare for Layering: Transfer the warm filling to a heat-safe mixing bowl and set aside temporarily.
- Layer Ingredients in Skillet: Using the same skillet, spread a thin layer of enchilada sauce on the bottom to prevent sticking. Then begin layering by adding some of the sweet potato and bean filling, followed by enchilada sauce, pieces of ripped corn tortillas, and a sprinkle of shredded cheddar and mozzarella cheeses. Repeat this layering process until all the filling, tortillas, cheese, and sauce are used, making sure to cover the top with cheese and sauce to keep the tortillas moist.
- Season and Cover: Sprinkle chili powder over the top of the layered enchiladas. Cover the skillet with an oven-safe lid or a sheet of aluminum foil to trap moisture during baking.
- Bake: Place the skillet in the preheated oven and bake covered for 20 minutes. Then remove the cover and bake for an additional 10-15 minutes until the sauce is bubbling and the cheese on top is golden brown.
- Cool and Serve: Carefully remove the skillet from the oven and let it cool for 15 minutes before serving. Serve warm, and optionally garnish with lime wedges, sour cream, fresh cilantro, avocado slices, or salsa for extra flavor.
Notes
- Using a cast-iron skillet helps with even heat distribution and works well for stovetop and oven use.
- Ripping tortillas into pieces allows for easier layering without rolling, saving time and effort.
- Be sure to cover the skillet while baking to prevent the tortillas from drying out.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegan version, substitute the cheeses with plant-based alternatives or omit them entirely.
