Black Bean Sweet Potato Enchiladas
These Black Bean Sweet Potato Enchiladas are a hearty vegetarian dinner that satisfies! They’re easily made gluten-free with corn tortillas and they can be assembled completely in advance!
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 vegetarian 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 meatless dinner that will please everyone in the family.
Why you’ll love this recipe
- Sweet potato and black bean enchiladas are a hearty, flavorful vegetarian dinner that’s extremely satisfying.
- The components may be prepared in advance, or you can assemble the entire meal ahead of time.
- It’s easy to customize using your favorite tortillas, beans, cheese, and enchilada sauce.
- The recipe may be made gluten-free using your favorite gluten-free tortillas.
Recipe ingredients
This simple recipe can be made completely from scratch, or you can take advantage of store-bought canned goods to minimize the prep time.
- Sweet potatoes. Use your favorite variety of sweet potatoes.
- Onion. One yellow onion adds flavor to the enchilada filling.
- 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.
See the recipe card below for the full list of ingredients and quantities.
How to make sweet potato 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.
- Cook the sweet potatoes. Peel and cube the sweet potatoes before cooking with the onion and spices.
- Finish the filling. Add the beans and corn to the sweet potato mixture.
- Fill the enchiladas. Divide the filling evenly among the tortillas, top with a bit of enchilada sauce and cheese, and roll.
- Assemble in the baking dish. 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.
- Top with cheese. Pour the enchilada sauce over the top of the enchiladas, and sprinkle with cheese.
- Bake. Bake until bubbly and the cheese has melted.
Recipe FAQs
Wrap the stack of tortillas in a damp paper towel and microwave for 30 seconds to gently warm. Between the moisture and the heat, the tortillas should become pliable and easy to roll.
You can make this recipe vegan by omitting the shredded cheese or replacing it with your favorite vegan alternative.
Freshly chopped cilantro adds freshness that I love, but you can top your enchiladas with your favorite toppings, including avocado or homemade guacamole, olives, chopped tomato, restaurant style salsa, sour cream, and more!
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.
Serving suggestions
Create your own Mexican-inspired feast by pairing the sweet potato enchiladas with your favorite sides.
- Make a batch of Mexican rice or cilantro lime rice to serve on the side.
- Set out pico de gallo or tomatillo salsa and tortilla chips for dipping.
- Assemble a Mexican Caesar salad to add freshness.
Recipe notes
- Pro tip: 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 depending on the size of your 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.
More vegetarian 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
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
- 1½ 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
62 Comments on “Black Bean Sweet Potato Enchiladas”
So good the kids and my in-laws love it
I’m so glad you enjoyed the enchiladas and thank you for your review!
Oooh yummmm, I love black bean enchiladas and I haven’t made them lately. Great reminder to put them on an upcoming meal list!
They’re so hearty especially with the sweet potato!
Sounds and looks good. Is there an approximate measure of sweet potatoes? I have some frozen, cubed sweet potatoes and would like to know about how many cups 2 lbs. would be.
You’d be good using around 2 cups or so of cubed sweet potato.
Great recipe! I made these tonight. Only changes were that I added a little more paprika and cumin and topped mine with vegan cheese. Will definitely be making again. Can see myself doing many different variations of this dish
I’m so glad you like it Bekki, and thanks for the feedback!
These are delicious . My bf and I have just starting a meatless lifestyle and I was worried that he would get discouraged. Well after making these, I am positive he’ll be fine. The flavor is wonderful and I made the enchilada sauce, which is yummy. Looking forward to more great meatless recipes.
I’m thrilled that you enjoyed this Denise, and appreciate the feedback!
Delicious – one of our family favorites! The homemade enchilada sauce is amazing too!
I’m so happy you like the enchiladas and sauce Lisa and thanks for the feedback!
Is the 2 tablespoons of water correct! I needed a lot more than that.
The amount of water depends on how hot the pan is, etc., so it’s ok to use more. As long as the sweet potatoes get tender, that’s all that matters. 😊
These are sooooo good! First dish where I didn’t miss the meat😉
I’m glad you enjoyed them! Thank you for the feedback. 😊
My husband and I thought these were very good! I made your enchilada sauce using a 28 oz can of whole tomatoes blended smooth to replace the tomato sauce & water (it’s what I had). I used corn tortillas for the enchiladas. We’re looking forward to eating the leftovers tonight! Thank you for the recipe!
Thanks so much for sharing your feedback Monica and I’m so glad you enjoyed these! And I love the tip to use whole tomatoes to replace the sauce!
I have made this dish several times. My husband is a true “South African man” in that he considers dinner only a real meal if there’s meat in it! He LOVES this dish! Thank you for the great recipe. Always goes down a treat in our house 🙂
This made me laugh because my boys feel that way about meat and they love this too. I’m so glad that your husband loves the enchiladas and thank you for your feedback!
I so enjoyed this recipe. Your 10-minute enchilada sauce is spot on…better (and cheaper!) than store bought. Paired with the black bean sweet potato enchiladas…amazing restaurant quality result! I made the recipe as written for the gang while mine were veganized- daiya cheese substitute. This is a real keeper! 5-star! Thanks for sharing.
I’m so happy to hear that you enjoyed this recipe — it’s a favorite here! I appreciate the feedback — thank you! ?
Made these for dinner tonight. They were DELICIOUS !!! I did use my favorite can sauce. I didn’t want to push my luck with my family. Next time I will use your 10 min sauce. These enchiladas are a keeper. Thank you for sharing.
Thank you Lynn and I’m so glad you enjoyed the enchiladas! ?
Do you have more information on freezing them and reheating later? What temp and how long for reheating?
Hi Lindsay! Reheat frozen at 350 degrees for about 45 minutes or until cooked through.
Do you freeze them before or after baking them ?
Hi Rachel. You can freeze the cooked filling before assembling the enchiladas or assemble and freeze the enchiladas before baking.
Tried this recipe, actually eating it as I write this. In love!!! I will be making this more often 🙂
I’m so glad you’re enjoying it Brooke! Thank you for leaving your feedback and have a great day!