Main dish

Sweet Potato and Black Bean Enchiladas

Enjoy this healthy Sweet Potato and Black Bean Enchiladas, packed with flavor and topped with melted cheese, perfect for a satisfying vegetarian meal.

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sweet potato black bean enchiladas
Recipe insights & TIPS
Healthy Sweet Potato and Black Bean Enchiladas in a spicy tomato sauce.

Satisfying Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are a nutritious and flavorful vegetarian dish that’s perfect for any meal. The combination of tender sweet potatoes and protein-packed black beans wrapped in soft tortillas and smothered in enchilada sauce makes this a filling and wholesome option for those looking for a meatless alternative.

This recipe is not only delicious but also easy to prepare. The sweet potato and black bean filling is seasoned with cumin and chili powder, adding a warm and spicy kick that complements the potatoes' natural sweetness. Topped with melted cheese and baked to perfection, these enchiladas will surely become a family favorite.

For a complete meal, serve these enchiladas with fresh toppings like avocado slices, sour cream, and a sprinkle of fresh cilantro. Whether you’re cooking for a weeknight dinner or hosting a gathering, these Sweet Potato and Black Bean Enchiladas are a crowd-pleaser that’s both satisfying and healthy.

Baked Sweet Potato and Black Bean Enchiladas served with fresh cilantro.

FAQs for Sweet Potato and Black Bean Enchiladas

1. Can I make Sweet Potato and Black Bean Enchiladas ahead of time?
Yes, you can assemble the enchiladas in advance, cover them tightly, and refrigerate for up to 24 hours before baking.

2. Are Sweet Potato and Black Bean Enchiladas gluten-free?
Yes, they can be made gluten-free by using corn tortillas and ensuring that the enchilada sauce is gluten-free.

3. What are some good toppings for Sweet Potato and Black Bean Enchiladas?
Popular toppings include avocado slices, sour cream, chopped cilantro, and lime wedges for added flavor and freshness.

4. Can I freeze Sweet Potato and Black Bean Enchiladas?
Yes, these enchiladas freeze well. Assemble them without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen or thaw overnight in the fridge.

5. How do I make Sweet Potato and Black Bean Enchiladas vegan?
To make this recipe vegan, use dairy-free cheese or skip the cheese altogether and ensure that your tortillas and enchilada sauce are vegan-friendly.

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Recipe

Sweet Potato and Black Bean Enchiladas are a delicious and healthy vegetarian option, combining tender sweet potatoes and hearty black beans wrapped in tortillas and topped with a flavorful enchilada sauce and melted cheese. Perfect for a satisfying, nutrient-packed meal!

Course:
Main dish
COOKing TIME:
35 minutes
Total TIME:
55 minutes
CUISINE:
Mexican
PREP TIME:
20 minutes
SERVINGS:
4

Ingredients

For the Enchiladas:

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 8 small corn or flour tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)

For Toppings (Optional):

  • Fresh cilantro, chopped
  • Sliced avocado
  • Sour cream
  • Lime wedges

Ingredient Swaps

  • Use whole wheat tortillas for added fiber.
  • Replace cheese with a dairy-free alternative for a vegan version.

Instructions

Prepare Ingredients: Peel and dice the sweet potatoes, dice the onion, and mince the garlic. Drain and rinse the black beans.

Cook the Sweet Potatoes: In a large skillet, heat some oil over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes until tender. Remove from the skillet and set aside.

Sauté the Onions and Garlic: In the same skillet, add the diced onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.

Combine Filling: Add the cooked sweet potatoes, black beans, cumin, and chili powder to the skillet. Stir well to combine and cook for another 2-3 minutes.

Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish. Place a scoop of the sweet potato and black bean mixture into each tortilla, roll them up, and place them seam-side down in the dish.

Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly over the top.

Bake: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Serve: Garnish with fresh cilantro, sliced avocado, sour cream, and lime wedges if desired. Enjoy your delicious Sweet Potato and Black Bean Enchiladas!

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