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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 9x13" 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!