Sweet Potato Black Bean Enchiladas

4.46 from 44 votes

Sweet potato black bean enchiladas are seasoned to perfection and baked until bubbly for a delicious and hearty vegetarian meal.

Prep Time30

Cook Time15

Total Time45

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

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