These Sweet Potato Black Bean Enchiladas are the whole enchilada! They’re a hearty, delicious vegetarian dinner that the whole family will love!

sweet potato enchiladas on a plate close up

Hola!  How are you doing this fine Monday morning?  I’m feeling pretty chipper right now and I hope you don’t find it too annoying.

I know people don’t normally look forward to Mondays so much, but I’ve been dying to post these Sweet Potato Enchiladas since I posted my Homemade Enchilada Sauce 2 weeks ago!  

I can’t even believe it took this long, but there was no getting around it.  I had to make them again to make sure I was happy with the recipe, and take some photos naturally.

I’ve actually made these sweet potato enchiladas 3 times in the past month.  The first time I made them, I didn’t think anybody was going to like them so I didn’t write down my recipe.  

Normally I make chicken enchiladas or green enchiladas with ground turkey, so I fully expected the men in my house to balk at this vegetarian twist. 

Surprisingly, the recipe passed with flying colors, and I couldn’t be happier about it. 🙂

sweet potato enchiladas in baking dish

Why you’ll love this recipe:

  • Sweet potato black bean enchiladas are a hearty, flavorful vegetarian dinner.
  • The sauce and filling may be prepped in advance to make meal prep go even more quickly.
  • Recipe may be made gluten-free using your favorite gluten-free tortillas.

How to make this recipe

This sweet potato enchilada recipe is extremely easy. It requires a bit of prep, but a lot of it may be done in up to a few days in advance.

Pro tip: Prepare the sauce up to a week in advance or freeze it for up to 3 months. The filling may also be prepared up to a few days in advance.

  1. Prepare the filling and sauce (or use your favorite store bought brand).
  2. Place 1/2 cup enchilada sauce in the bottom of a 13×9″ baking dish.
  3. Divide the filling evenly among the tortillas and roll them up, then place in the baking dish seam side down.
  4. Pour the enchilada sauce over the top of the enchiladas, and sprinkle with cheese. Bake for 20 minutes or until bubbly.
sweet potato enchiladas on plate with avocado on top

FAQs

Can I freeze these sweet potato enchiladas?

Enchiladas are freezer friendly! Wrap tightly in plastic wrap, then foil and freeze for up to 3 months. Remove the plastic wrap before baking, cover with foil and bake for 20-30 minutes, then uncover and bake for 10 more minutes until bubbly and the cheese has melted.

What do I serve with enchiladas?

Serve sweet potato black bean enchiladas with Mexican rice, black beans, guacamole or a dollop of sour cream or Greek yogurt for a complete meal.

How long will enchiladas last in the refrigerator?

Store leftover enchiladas in the refrigerator for up to 5 days.

Recipe notes

  • Pro tip: Prep the enchilada sauce up to one week in advance or freeze for up to 3 months.
  • This entire meal may be made in advance and popped into the oven when you’re ready, and it’s very freezer friendly.
  • I used whole wheat flour tortillas here, but any type of tortilla would be great. The serving size will vary if you use a size other than soft taco size tortillas.
  • Nutrition information does not include the enchilada sauce as that has been calculated in a separate post.
sweet potato enchiladas front view further away

More Mexican recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

sweet potato enchiladas on a plate close up

Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas are hearty, delicious vegetarian enchiladas smothered in homemade enchilada sauce!
10
reviews

Leave a Review »

Ingredients

  • 1 tablespoon oil
  • 1 small yellow onion chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 lbs. sweet potatoes peeled and cut into 1″ cubes
  • 2 tablespoons water
  • 15 ounces black beans rinsed and drained
  • 1 cup corn kernels 1 ear of fresh corn or frozen
  • salt and pepper to taste
  • 8 soft taco size tortillas*
  • 1 batch Homemade Enchilada Sauce or store bought*
  • cups grated cheese I used Mexican blend
  • Chopped fresh cilantro and avocado for serving (optional)

Instructions 

  • Preheat the oven to 350 degrees. Grease a 9×13″ baking dish with cooking spray.
  • Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.
    1 tablespoon oil, 1 small yellow onion, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 lbs. sweet potatoes, 2 tablespoons water, 15 ounces black beans, 1 cup corn kernels, salt and pepper
  • Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.
    8 soft taco size tortillas*, 1 batch Homemade Enchilada Sauce or store bought*, 1½ cups grated cheese
  • Serve with chopped fresh cilantro and avocado if desired, and enjoy!
    Chopped fresh cilantro and avocado

Notes

  • Pro tip: Prep the enchilada sauce up to one week in advance or freeze for up to 3 months.
  • This entire meal may be made in advance and popped into the oven when you’re ready, and it’s very freezer friendly.
  • I used whole wheat flour tortillas here, but any type of tortilla would be great. The serving size will vary if you use a size other than soft taco size tortillas.
  • Nutrition information does not include the enchilada sauce as that has been calculated in a separate post.

Nutrition

Serving: 1enchilada, Calories: 381kcal, Carbohydrates: 58g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 432mg, Potassium: 653mg, Fiber: 14g, Sugar: 7g, Vitamin A: 16581IU, Vitamin C: 4mg, Calcium: 207mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!