There’s something wonderfully satisfying about Sweet Potato Black Bean Enchiladas that makes them a go-to in my kitchen. I first started making these when searching for a vegetarian enchiladas recipe that would bring comfort and a little excitement at the same time. After a few attempts, I found the perfect balance between the sweetness of the roasted sweet potatoes and the hearty black beans. It quickly became a staple in our home, especially on busy weeknights when I want something that feels nourishing but not complicated.
What I love about these Sweet Potato Black Bean Enchiladas is how they fit so neatly into my cooking routine. The prep isn’t intimidating, and the ingredients are easy to find at most grocery stores. Plus, they bring together the vibrant flavors of Mexican cuisine in a way that’s approachable for any home cook. I always include a little extra spice in mine because that smoky, warm heat just makes the dish come alive without overpowering the other flavors.
If you’re new to vegetarian enchiladas or looking to add a healthy enchiladas recipe to your rotation, this one is a winner. It’s comforting, wholesome, and versatile. Keep reading and you’ll find clear, practical guidance to make your own batch of Sweet Potato Black Bean Enchiladas that you’ll want to make again and again. Trust me, once you try these, you’ll wonder why you didn’t start sooner!
What You’ll Need for This Sweet Potato Black Bean Enchiladas:
Here’s the ingredient list that keeps this Sweet Potato Black Bean Enchiladas simple yet flavorful:
- 2 medium sweet potatoes (about 2 cups cubed) – peeled and diced
- 1 can (15 oz) black beans – rinsed and drained
- 1 cup shredded cheese (cheddar or Mexican blend works great)
- 1 cup enchilada sauce – store-bought or homemade
- 8 small corn tortillas
- 1 small onion – finely chopped
- 2 cloves garlic – minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (optional) – for garnish
Don’t have black beans on hand? You could use pinto beans or kidney beans equally well in this Sweet Potato Black Bean Enchiladas. Cooking with canned beans keeps this recipe budget-friendly and accessible, and you can find them in any grocery store aisle.
I like to roast my sweet potatoes ahead of time to save cooking time and bring out their natural sweetness. Store uncooked sweet potatoes in a cool, dark place and canned beans in your pantry for easy meal prep days.
For a vegan twist, swap the cheese for a plant-based alternative, and check your enchilada sauce label to keep it dairy-free. This Sweet Potato Black Bean Enchiladas stays flexible to what you have and your preferences, making it a family favorite for good reason.
How to Make This Sweet Potato Black Bean Enchiladas:
Let’s cook these Sweet Potato Black Bean Enchiladas together step-by-step. From prep to the oven, it takes about 45 minutes total, with many steps you can multitask through.
- Preheat your oven to 375°F. This warms things up so our enchiladas bake evenly.
- Roast the sweet potatoes: Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 20 minutes until tender and lightly browned. While that’s cooking, you can prepare the filling.
- Prepare the filling: Heat remaining olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, around 5 minutes. Add minced garlic, cumin, and chili powder; cook for another minute until fragrant.
- Mix in black beans and roasted sweet potatoes: Stir well, season with salt and pepper. Remove from heat.
- Warm the tortillas: To prevent cracking, wrap tortillas in a damp cloth and microwave for 30 seconds or warm them one by one in a dry skillet.
- Assemble the enchiladas: Spread a thin layer of enchilada sauce at the bottom of your baking dish. Spoon 2-3 tablespoons of the filling onto each tortilla, sprinkle with a bit of cheese, then roll it tightly.
- Place enchiladas seam-side down: Arrange them snugly in the baking dish. Pour remaining enchilada sauce evenly over the top and sprinkle with the rest of the cheese.
- Bake for 20 minutes: Your kitchen will fill with those warm, spicy aromas that make you eager to dig in. If your Sweet Potato Black Bean Enchiladas look a little saucy on top, don’t worry—that’s just how they get so tasty and comforting.
- Garnish and serve: Sprinkle with fresh cilantro if you like.
While the enchiladas bake, it’s a perfect window to tidy up or grab a refreshing drink. When you pull them from the oven, they should be bubbling, with melted cheese on top and soft tortillas. This is the stage where patience pays off with your Sweet Potato Black Bean Enchiladas.
If you want to explore other potato sides while enjoying these, check out my oven-crisped parmesan potatoes or roasted garlic mashed potatoes—both mix beautifully with Mexican cuisine flavors.
Serving Your Sweet Potato Black Bean Enchiladas:
This Sweet Potato Black Bean Enchiladas truly shines when served fresh from the oven with simple sides that don’t compete with its vibrant flavors.
I love pairing it with a crisp green salad or a bowl of guacamole and tortilla chips. The creamy avocado cools the warmth from the enchiladas and balances the smoky spices perfectly. You could also serve it alongside my favorite garlic butter beef bites with creamy mashed potatoes for a richer feast if you’re inviting meat-eaters along.
This dish is great for casual dinners, potlucks, or even meal prep since it reheats wonderfully. Leftovers are fantastic—just pop them under the broiler briefly to re-crisp the tops or enjoy cold right from the fridge. For a seasonal twist, in the fall, I like adding roasted corn and pumpkin seeds to the filling to tune into sweet potato dishes that lean into autumn.
My family always asks for this one at gatherings because it’s both hearty and feels a little special. By keeping things straightforward in presentation—maybe a few lime wedges on the side—you have an inviting plate that’s both colorful and cozy.
If you enjoy these flavors, you might also love these versions from other home cooks: Black Bean Sweet Potato Enchiladas – Cookie and Kate, or Sweet Potato and Black Bean Enchiladas | The Girl Who Ate ….
Common Questions About This Sweet Potato Black Bean Enchiladas:
Can I make parts of this Sweet Potato Black Bean Enchiladas ahead of time?
Absolutely! You can roast the sweet potatoes and prepare the filling a day ahead and assemble right before baking. This makes it perfect for busy nights when you want a warm meal quickly.
What’s a good substitute for black beans in this Sweet Potato Black Bean Enchiladas?
Pinto beans or kidney beans work just as well. If you’re short on beans, cooked lentils can be a sneaky healthy addition too.
How can I adjust this Sweet Potato Black Bean Enchiladas recipe for more or fewer people?
The recipe scales easily. Just increase or decrease the fillings and number of tortillas. For two, try halving the amounts, and for larger groups, double and use a bigger baking dish.
Can I make this Sweet Potato Black Bean Enchiladas vegan?
Yes, swap out the cheese for a vegan cheese or omit it altogether. Just double-check your enchilada sauce to be dairy-free.
Is this recipe healthy?
Yes, it’s a go-to for healthy enchiladas that are vegetarian and full of fiber from the black beans and sweet potatoes.
My enchiladas are soggy, what happened?
This can happen if there’s too much sauce or tortillas aren’t warmed first. Warming tortillas helps them roll without cracking and absorb less sauce.
Can I freeze Sweet Potato Black Bean Enchiladas?
Yes! Assemble and freeze before baking, or freeze leftovers tightly wrapped. Bake or reheat from thawed for best results.
Are there any variations you recommend?
Try adding roasted corn, sautéed spinach, or some chipotle in adobo for smoky depth. My friends love swapping in vegan queso for a creamy topping—see this great version from Black Bean and Sweet Potato Enchiladas – Cupful of Kale if you want a plant-powered idea.
Final Thoughts on This Sweet Potato Black Bean Enchiladas:
This Sweet Potato Black Bean Enchiladas recipe holds a special spot in my heart because it combines practicality with comfort. It’s approachable for any level of home cooking and delivers reliable, satisfying results every time. I love that it brings a taste of Mexican cuisine into my kitchen in a way that’s nourishing and simply delicious.
My Top Tips for This Sweet Potato Black Bean Enchiladas:
- Always roast your sweet potatoes before mixing; it adds natural sweetness and texture.
- Warm your tortillas before filling to prevent cracking.
- Don’t skimp on the enchilada sauce—that sauce ties everything together with flavor and moisture.
Here are some variations I enjoy: swap black beans for pinto beans, add a handful of fresh spinach, or toss in some diced roasted poblano peppers for a bit of heat. The version with extra cheese gets requested the most by my family, but I love the vegan one with dairy-free cheese just as much.
I encourage you to make this Sweet Potato Black Bean Enchiladas your own. Change up the filling, try different toppings, and enjoy how adaptable and satisfying this dish can be.
I hope you find as much joy in making and sharing this recipe as I do. If you want a simple, flavorful vegetarian enchiladas recipe that you can trust on any night, this is it. Happy cooking, friends!
Sweet Potato Black Bean Enchiladas
These Sweet Potato Black Bean Enchiladas are a flavorful, wholesome vegetarian dish combining tender sweet potatoes and black beans wrapped in tortillas and baked with a rich enchilada sauce. Perfect for a nutritious dinner with a tasty Mexican twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce
- 8 small corn or flour tortillas
- 1 cup shredded cheddar or Mexican blend cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream or avocado slices for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic, ground cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
- Add the diced sweet potatoes and cook, stirring occasionally, until tender, about 10 minutes. You may add a splash of water and cover to steam if needed.
- Remove from heat and stir in black beans.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Warm tortillas slightly to make them pliable. Spoon the sweet potato and black bean mixture onto each tortilla, roll it up, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve warm with optional sour cream or avocado slices.
Notes
For extra protein, add cooked quinoa or cooked chicken to the filling. You can also customize by using your favorite enchilada sauce heat level.