These Black Bean Sweet Potato Enchiladas are a hearty vegetarian dinner that satisfies! They’re easily made gluten-free and they can be assembled completely in advance!

Black Bean Sweet Potato enchiladas on a plate with avocado

My family loves Mexican food, so I make it weekly. While my family loves taco night, I almost always prefer making enchiladas because I can make the components in advance and even assemble the entire meal ahead of time.

Normally I serve my meat loving family chicken enchiladas or green enchiladas, but these Black Bean Sweet Potato Enchiladas prove that meatless meals can be extremely satisfying as well.

The sweetness of the sweet potato pairs so well with the savory, spicy flavors in my red enchilada sauce, and the black beans and corn add nice protein and texture.

They’re topped with plenty of cheese and freshly chopped cilantro for a vegetarian dinner that will please everyone in the family.

Sweet potato enchiladas in a baking dish with cilantro on top

Why you’ll love this recipe:

  • Sweet potato and black bean enchiladas are a hearty, flavorful vegetarian dinner that’s extremely satisfying.
  • Components may be prepared in advance, or assemble the entire meal ahead of time.
  • Recipe may be made gluten-free using your favorite gluten-free tortillas.

Recipe ingredients

Sweet potato enchilada recipe ingredients

Ingredient notes:

  • Sweet potatoes. Use your favorite variety of sweet potatoes.
  • Black beans. Prepare a batch of my Instant Pot Black Beans to add to these enchiladas, or use your favorite canned variety.
  • Corn. Use fresh, frozen or canned corn.
  • Enchilada sauce. My homemade red enchilada sauce comes together in 10 minutes with just a few pantry staples, or you can use your favorite store bought brand.
  • Tortillas. I developed this recipe with soft taco sized tortillas, and you can use your favorite variety. If you use larger tortillas, the number of enchiladas will vary.
  • Spices. Chili powder, smoked paprika and cumin provide a warm spicy flavor to the sweet potato filling.
  • Cheese. Use your favorite grated cheese or omit to make this recipe dairy-free.
  • Optional toppings. Freshly chopped cilantro adds freshness that I love, but you can top your enchiladas with your favorite toppings, including avocado, olives, chopped tomato, sour cream and more!

How to make sweet potato and black bean enchiladas

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.

See the recipe card below for full instructions.

How to make sweet potato and black bean enchiladas
  1. Cook the sweet potatoes with the onion and spices.
  2. Add the beans and corn to the sweet potato mixture and cook 5 minutes more or until tender.
  3. Divide the filling evenly among the tortillas, top with a bit of enchilada sauce and cheese, and roll.
  4. Place 1/2 cup red enchilada sauce in the bottom of a greased 13×9″ baking pan and place the enchiladas in the pan seam side down.
  5. Pour the enchilada sauce over the top of the enchiladas, and sprinkle with cheese.
  6. Bake for 20 minutes or until bubbly and the cheese has melted.

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 3-5 days.

Recipe notes

  • 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.
  • This entire meal may be made in advance and popped into the oven when you’re ready, and it’s very freezer friendly.
  • The serving size will vary if you use a different size of tortillas.
  • Nutrition information does not include the enchilada sauce as that has been calculated in a separate post.
  • Store leftover sweet potato enchiladas in the refrigerator for 3-5 days.
Sweet potato and black bean enchiladas with avocado on top

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

Black Bean Sweet Potato enchiladas on a plate with avocado

Black Bean Sweet Potato Enchiladas

Sweet Potato Enchiladas are an easy vegetarian dinner with hearty black beans, corn and plenty of cheese! Components can be made in advance so it's great for meal prep!
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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 your favorite variety
  • Homemade Enchilada Sauce sub with 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, Homemade Enchilada Sauce, 1½ cups grated cheese
  • Serve with chopped fresh cilantro and avocado if desired, and enjoy!
    Chopped fresh cilantro and avocado

Notes

  • 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.
  • This entire meal may be made in advance and popped into the oven when you’re ready, and it’s very freezer friendly.
  • The serving size will vary if you use a different size of tortillas.
  • Nutrition information does not include the enchilada sauce as that has been calculated in a separate post.
  • Store leftover sweet potato enchiladas in the refrigerator for 3-5 days.

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!

**This recipe was originally published in September 2016. Step by step photos have been added, and the text has been modified to include more recipe information.

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