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Black Bean Sweet Potato Enchiladas: Creepy Casserole Magic!

Black Bean Sweet Potato Enchiladas (Creepy casserole edition)
Print Recipe

A delicious and spooky twist on traditional enchiladas, featuring black beans and sweet potatoes, perfect for Halloween or any festive occasion.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, boil the diced sweet potatoes until tender, about 10-15 minutes. Drain and mash slightly.
  3. In a bowl, combine the mashed sweet potatoes, black beans, corn, cumin, chili powder, garlic powder, and onion powder.
  4. Warm the corn tortillas in a skillet to make them pliable.
  5. Spoon the sweet potato mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
  6. Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
  7. Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
  8. Garnish with fresh cilantro before serving.

Notes

  • For a spicier version, add diced jalapeños to the filling.
  • Can be made ahead of time and stored in the refrigerator before baking.
  • Vegan cheese can be used for a dairy-free option.

Nutrition

Find it online: https://howeats.com/black-bean-sweet-potato-enchiladas-creepy-casserole/