Sweet Potato Black Bean Enchiladas

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.

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!

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.

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.

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.

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.

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!

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!

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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

1x2x3x

Cook Mode

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

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