Gluten-Free Sweet Potato and Black Bean Enchiladas

Gluten-Free Sweet Potato and Black Bean Enchiladas

These gluten-free enchiladas are packed with flavor and just the right amount of comfort. Who said gluten-free can’t be delicious? Spoiler: they were wrong. 🌶

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Prep Time 20

Cook Time 30

Total Time 50

Course Comfort Food Classics (Made Gluten-Free)

Servings enchiladas

Ingredients

2 large sweet potatoes, peeled and cubed steamed until tender
1 can black beans, drained and rinsed
1 cup shredded cheese (cheddar or Mexican blend) use dairy-free if needed
1 1/2 cup enchilada sauce, plus more for topping certified GF if store-bought
8 gluten-free tortillas corn or a certified GF flour alternative
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp olive oil
1/4 cup fresh cilantro, chopped for garnish

Instructions

Preheat your oven to 375°F (190°C). While it's heating up, steam the sweet potatoes until they're fork-tender. This takes about 10-15 minutes. They should be soft and mashable, so no fighting with your dinner!
In a large bowl, mash the cooked sweet potatoes. Add in the black beans, cumin, garlic powder, and onion powder. Mix until incorporated. It should be a deliciously colorful mixture—your taste buds will thank you!
Grab those gluten-free tortillas! In a baking dish, spread a thin layer of enchilada sauce on the bottom. This keeps the tortillas from sticking and adds extra flavor. Now, fill each tortilla with your sweet potato mixture, roll them up, and place them seam-side down in the dish.
Once all tortillas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle shredded cheese (or your dairy-free alternative) all over them. Now, they’re ready for the oven!
Bake in the preheated oven for about 20-25 minutes. You're looking for bubbly edges and melted cheese. It should smell heavenly by now, and everyone's taste buds should be dancing!
Once done, remove the dish from the oven and let it cool for about 5 minutes. Sprinkle with chopped cilantro before serving. Enjoy your delicious creation — gluten-free doesn’t have to mean flavor-free!

Notes

Substitutions & Variations:

Dairy-Free: Swap the cheese with a vegan cheese alternative that melts well.
Lower Sugar: Use less sweet potato; add more black beans for protein instead.
Add Avocado: Top with diced avocado for a creamy finish before serving.

Claire's Gluten-Free Baking Notes:

Ensure your tortillas are certified gluten-free, as cross-contamination can be sneaky. Storing leftovers? They’ll keep in the fridge for 3-4 days or freeze for up to 3 months, just make sure to leave some space in the container as they expand. As for the enchilada sauce, I suggest making your own or using a certified gluten-free brand for peace of mind.

Tips:

Role of the oven is crucial! Bake until tortillas are slightly crispy around the edges for the best texture. If your enchiladas seem dry, add a bit more sauce over them before heating. Don't skip the cheese; it’s the crowning glory of this dish!

Keyword black beans, enchiladas, gluten-free dinner, Mexican-inspired, sweet potatoes

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