Mexican · main

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas reads sweetness 6.4, allium 4.3 and sourness 4.0 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 5 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 6.8 / 10
• Sour & Bright — 4.0 / 10
• Bitter & Earthy — 3.8 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Sweetness 6.4 · Allium 4.3 · Sourness 4.0 · Richness 3.7 · Earthy 3.5 · Heat 3.3 · Umami 3.3 · Salinity 3.3 · Herbaceous 2.8 · Funk & Ferment 2.2 · Warm Spice 1.7 · Nutty 1.7 · Bitterness 1.6 · Fruity 1.5 · Floral 0.8

What's in it (14)

• red-skinned sweet potatoes — 1361 g
• olive oil — 27 g
• salt — 5 g
• yellow onion — 110 g
• garlic — 9 g
• chili powder — 15 g
• cumin — 5 g
• black beans — 425 g
• shredded monterey jack cheese — 227 g
• cilantro — 15 g
• red enchilada sauce — 567 g
• corn tortillas — 1200 g
• sour cream — 118 g
• pickled jalapeño — 30 g

Time & effort: about 1 hr 5 min (59 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 199.5 kcal, 7.1 g protein, 4.2 g fat, 34.9 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Preheat the oven to 425°F. Toss the sweet potato cubes with 1 tbsp of the olive oil and 1/2 teaspoon of the salt on a rimmed baking sheet; roast until tender and caramelized at the edges, 25-30 minutes, stirring once halfway through.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and remaining 1/2 teaspoon salt; cook, stirring occasionally, until softened and lightly golden, 6-7 minutes.
3. Add the garlic, chili powder, and cumin; cook, stirring constantly, until fragrant, 30-60 seconds.
4. Add the black beans and 1/2 cup of the enchilada sauce, mashing about a third of the beans against the pan as you stir; simmer until the mixture thickens slightly, 3-4 minutes, then remove from heat.
5. Once the sweet potatoes are ready, fold them into the bean mixture along with 1 cup of the cheese and the cilantro. Reduce the oven temperature to 375°F.
6. Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
7. Warm the tortillas until pliable (stack them, wrap in a damp paper towel, and microwave 45-60 seconds). Fill each tortilla with about 1/2 cup of the sweet potato-bean mixture, roll tightly, and arrange seam-side down in the dish.
8. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining 1 cup cheese.
9. Bake, uncovered, until the sauce is bubbling and the cheese is melted and browned in spots, 20-22 minutes.
10. Let rest 5 minutes, then top with sour cream and sliced pickled jalapeños before serving.

Dishes with a similar flavor shape

• Chicken Curry with Caramelized Onions — Indian
• Koshari — Egyptian
• Vegetarian Three-Bean Chili with Buttermilk Cornbread — American
• Black Bean Soup (Sopa de Frijoles Negros) — Cuban
• Hoppin' John Stuffed Acorn Squash — Southern

Keep reading: what sweetness, allium, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.