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Home » Recipes » Main Dishes

Sweet Potato Black Bean Enchiladas

By: Kathryn Doherty | Last Updated: Mar 5, 2025 | Published: Jan 15, 2020
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Sweet potato black bean enchiladas are seasoned to perfection, topped with enchilada sauce and cheese, and baked until bubbly for a delicious and hearty vegetarian meal.

Close up of baked sweet potato and black bean enchiladas in a white rectangular baking dish with chopped fresh cilantro sprinkled on top.


 

Earlier this week I shared my homemade easy enchilada sauce, which is ready in about 10 minutes and so flavorful!

And so of course I wanted to share some fun ways to use it!

Since it’s January and I’m happily doubling down on all the healthy foods and veggies I can get on my plate, I thought I’d start off with these sweet potato and black bean enchiladas.

They are full of roasted sweet potatoes, black beans and green chilies that have been seasoned to perfection and rolled in tortillas.

They all get covered with a delicious homemade red enchilada sauce and covered in melty cheese. Swoon!

A serving spoon lifting up sweet potato black bean enchiladas from a baking dish.

I love these vegetarian enchiladas so very much. In fact, I can’t stop eating them.

I made these to photograph and had them that day for lunch. I had them for dinner with that night, then ate them again for lunch the next day. And a couple of days later, I finished off the rest of the leftovers.

(After they were all gone, I realized I should have warmed some up for breakfast and topped them with a fried egg. Next time for sure!)

Whether for Veganuary or if you’re doing meatless Mondays or just trying to incorporate more plant-based meals like me, these will surely be a new favorite.

(Or, if you love all things chicken like we do, check out these easy and delicious chicken enchiladas. Or try this cream cheese chicken enchiladas recipe.)

(If you love the sweet potato + black bean combo as much as I do, definitely try this sweet potato, black bean and spinach sauté.)

OK, let's get cooking.

A mixture of sweet potatoes and black beans in a copper skillet.
A vegetarian enchilada filling in a tortilla before being wrapped up and added to the baking dish.
A white baking dish with enchiladas topped with sauce and cheese before being baked.

Now, I’ve got some notes, tips and substitutions coming up below on how to make sweet potato and black bean enchiladas. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

  • Sweet potatoes: Roasting the sweet potatoes in the oven is a really easy, hands-off way to make them, and the oven is needed for the enchiladas anyway. However, you could certainly cook the sweet potatoes in a pan on the stove if you prefer.
  • Enchiladas sauce: I use my homemade enchilada sauce, but you can definitely substitute store-bought. You’ll need 1 (10-ounce size) can.
  • Cheese: Monterey Jack cheese is called for in the recipe, but you can substitute shredded cheddar or use a Mexican blend cheese if you’d prefer.
  • Tortillas: I use and prefer whole wheat tortillas, but regular flour tortillas or low-carb tortillas are fine to use as well.
  • Veggies: Want extra veggies? You know I support that. Add a few handfuls of fresh baby spinach to wilt down with the bean mixture in the pan.
Baked sweet potato and black bean enchiladas in a white rectangular baking dish with chopped fresh cilantro sprinkled on top.

Like it spicy?

You can add a diced jalapeño when you sauté the onion or you can opt for Pepper Jack for your cheese. You can also substitute cayenne for the black pepper.

Or you can just drizzle some hot sauce or sriracha on top of the enchiladas when serving. (I do this so my kids can have it not spicy and I can add a little kick just to mine.)

Oh, and to note, the filling for these is gluten-free as is, so you would just need to choose gluten-free tortillas to make these enchiladas gluten-free.

Also, as I suggested, these reheat really well so they are great for meal planning and prepping. Or just to save and use up any leftovers after you enjoy them the first time.

A serving spoon lifting up cheesy sweet potato black bean enchiladas from a white baking dish.

Want to prep these ahead? Totally do-able.

Make-ahead Tips:

  • Roast the sweet potatoes and make the black bean mixture. Get everything mixed together and store the filling until you’re ready to bake them.
  • Roll the enchiladas and assemble the casserole dish just before baking. This ensures the tortillas don’t get soggy.

Want to make these vegan enchiladas? Easy to do.

Just choose a vegan cheese to use. Something that’s similar to Monterey Jack or cheddar would be good here. And choose a vegan cheese that either comes already shredded or can be shredded.

Two black bean enchiladas served on a small white plate with avocado slices to the side and a fork resting to the side of the plate.

Let's get ready to eat. And let’s not forget about toppings.

While these enchiladas are plenty flavorful and certainly don’t really need another thing, toppings are fun and can certainly add to the dish.

Topping Ideas:

  • Chopped fresh cilantro
  • Sliced green onions or chives
  • Sliced avocado or a dollop of guacamole
  • Sour cream or Greek yogurt
  • Extra Monterey Jack or cheddar cheese
  • Hot sauce or sriracha

So much deliciousness!

Two black bean enchiladas served on a small white plate with avocado slices to the side and a fork resting on a bite.

Finally, let's talk about leftovers.

I store extra enchiladas, covered, in a container in the refrigerator. They’ll be good for up to 5 days.

I prefer to reheat mine in the microwave. Start with 1 minute, then check and add additional time as needed.

I really hope you give these a try; I think you will love them! I’m off to make a batch just for me.

Enjoy!

XO,

Kathryn

P.S. You may also enjoy my southwest vegetarian quinoa skillet, easy vegetarian curry and my Instant Pot lentil soup for more meatless meals.

Or browse all of my easy vegetarian recipes for more inspiration!

Close up of a serving spoon lifting up cheesy sweet potato black bean enchiladas from a white baking dish.
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4.46 from 44 votes

Sweet Potato Black Bean Enchiladas

Sweet potato black bean enchiladas are seasoned to perfection and baked until bubbly for a delicious and hearty vegetarian meal.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Yield: 10 enchiladas

Ingredients

  • 2 small sweet potatoes, peeled and diced small
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¾ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper (or cayenne for more heat)
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 (4.5 oz.) cans diced green chilies, undrained
  • 1 ¼ cups red enchilada sauce, divided (a 10 oz. can or homemade)
  • 2 cups shredded Monterey Jack cheese, divided
  • 10 medium flour tortillas

Optional toppings:

  • Fresh cilantro, sliced green onions or chives, sliced avocado or guac, sour cream or Greek yogurt, extra shredded cheese, hot sauce or sriracha

Instructions

  • Preheat the oven to 400.
  • Toss the sweet potatoes with two teaspoons of the olive oil and spread in an even layer on a baking sheet. Roast at 400 for 25 minutes, until tender.
  • Meanwhile, in a large pan over medium heat, add the remaining teaspoon of oil. Add the onion and sauté for 5 minutes, until softened. Add the garlic, cumin, chili powder, salt and pepper and cook for another minute.
  • Add the black beans and chilies and stir to combine. Stir in the cooked sweet potatoes and ½ cup of the shredded cheese. Combine well then turn off the heat.
  • Add ¼ cup of enchilada sauce to the bottom of a 9x13 casserole dish.
  • Add about ½ cup of the sweet potato and black bean mixture in a line to the center of each tortilla, leaving a little room on the sides. (See the photo in the post above.) Fold in the sides slightly then roll up the tortillas into a tight roll. Place each tortilla seam-side down in the casserole dish, fitting them tightly together in the pan.
  • Top the enchiladas with the remaining cup of enchilada sauce and sprinkle with the remaining 1 ½ cups of shredded cheese.
  • Bake at 400 for 15 minutes, until bubbly. Serve hot with desired toppings and enjoy!

Notes

Sweet potatoes: Roasting the sweet potatoes in the oven is a really easy, hands-off way to make them, and the oven is needed for the enchiladas anyway. However, you could certainly cook the sweet potatoes in a pan on the stove if you prefer.
Enchiladas sauce: I use my homemade enchilada sauce, but you can definitely substitute store-bought. You’ll need 1 (10-ounce size) can.
Cheese: Monterey Jack cheese is called for in the recipe, but you can substitute shredded cheddar or use a Mexican blend cheese if you’d prefer.
Tortillas: I use and prefer whole wheat tortillas, but regular flour tortillas or low-carb tortillas are fine to use as well.
Veggies: Want extra veggies? You know I support that. Add a few handfuls of fresh baby spinach to wilt down with the bean mixture in the pan.
Like it spicy? You can add a diced jalapeño when you sauté the onion or you can opt for Pepper Jack for your cheese. You can also substitute cayenne for the black pepper. Or you can just drizzle some hot sauce or sriracha on top of the enchiladas when serving. (I do this so my kids can have it not spicy and I can add a little kick just to mine.)
Leftovers can be stored in the refrigerator, covered, for up to 5 days. They reheat great in the microwave.
To prep this recipe ahead, roast the sweet potatoes and make the black bean mixture and mix it all together then store in the refrigerator. Bring to room temperature (or microwave for a minute or two) then roll the enchiladas and assemble the casserole dish just before baking. This ensures the tortillas don’t get soggy.
Want to make these vegan enchiladas? Just choose a vegan cheese to use. Something that’s similar to Monterey Jack or cheddar would be good here. And choose a vegan cheese that either comes already shredded or can be shredded.

Nutrition

Serving: 1½ enchiladas | Calories: 562kcal | Carbohydrates: 54g | Protein: 25g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 1222mg | Fiber: 14g | Sugar: 9g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Carmen

    November 09, 2020 at 8:32 pm

    This was delicious, we started Meatless Monday’s and this will definitely be on rotation. So good, thanks for posting this recipe!

    Reply
    • Kathryn Doherty

      November 10, 2020 at 7:00 am

      I'm so happy to hear you enjoyed them Carmen! (And now you've got me craving them again 😂) Thanks for sharing!

      Reply
      • Karen

        January 02, 2025 at 2:44 pm

        Can I make ahead and freeze for a new Mom .

        Thanks

        Reply
        • Kathryn Doherty

          January 03, 2025 at 4:24 pm

          I am normally on team "freeze everything" but I don't know that enchiladas will keep well. I'd be afraid that they'd get soggy or the texture would be a bit off from the sauce before freezing and then thawing in it. You might be better off with a soup or chili or casserole or pasta dish to take to her. (Also, what a great friend you are!) Let me know if you need ideas!

          Reply
  2. Joy Yoshizawa

    April 19, 2022 at 2:12 am

    Made these for dinner tonight. They are so easy to make and absolutely delicious!! Thank you for sharing this recipe!!

    Reply
    • Kathryn Doherty

      April 20, 2022 at 7:24 am

      Oh yay, I'm so happy to hear you loved them! Thanks for sharing! 😊

      Reply
  3. Lorna

    May 08, 2023 at 10:10 pm

    Please, could you give the amount of sweet potato by weight. Thanks

    Reply
  4. Kathryn Doherty

    May 09, 2023 at 12:15 pm

    You'll need about 7-8 ounces of sweet potato for this recipe.

    Reply
  5. Lynette

    May 26, 2024 at 8:25 am

    Hello, I was wondering if leftovers could be frozen? Thanks!

    Reply
    • Kathryn Doherty

      May 28, 2024 at 8:55 am

      Hi Lynette! I'm on team "you can freeze most anything" but I haven't tried freezing these... mostly because we tend to eat them all up. Generally speaking, you can freeze enchiladas after baking. My only hesitation with this recipe is that there would be extra moisture released from the sweet potatoes and it could make the tortillas soggy. Would love to hear if you try it though!

      Reply
  6. Tobee Goodro

    November 13, 2024 at 5:40 pm

    I just love these! The combination of cumin and sweet potato has always been tasty but with beans in an enchilada? Yes please! I think I ate most of them being the one in the family who doesn’t think we need meat every night for dinner. Excellent recipe! I will add some chicken or beef to half for the meat eaters. Thank you 🙏

    Reply
    • Kathryn Doherty

      November 14, 2024 at 11:37 am

      Can we have a dinner party together?! We can each have a whole pan of these enchiladas. I'm also the one who adores sweet potatoes and the combo with black beans is so very good... and I'm the only one in my family who doesn't need meat on a daily basis to be satisfied. Anyway, so happy to hear you loved them and yes, they can definitely be adapted for a variety of eaters! : )

      Reply
4.46 from 44 votes (44 ratings without comment)

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Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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