Name: Sweet Potato Black Bean Enchiladas
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 pounds sweet potatoes (peeled and cubed into 1/2 inch chunks); 1/4 cup olive oil; 2 teaspoons paprika; 2 teaspoons cumin; 2 teaspoons chili powder; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons salt (more to less to taste); 1 teaspoon pepper; 1 (16 oz) can black beans (drained and rinsed); 2 (4.5 oz) cans chopped green chiles (drained); 1/2 cup sour cream; 12 taco size flour tortillas; 2 (10 oz) cans enchilada sauce; 1 (8 oz) block monterey jack or pepper-jack cheese (shredded); Cilantro lime sauce; Pico de gallo; Guacamole; Sour cream

These Sweet Potato Black Bean Enchiladas are packed with roasted sweet potatoes and hearty black beans, wrapped in a chewy tortilla, and smothered in enchilada sauce and gooey cheese.

General
Why you'll love these
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Best tortillas to use
Tips
Variations
Pairing suggestions
How to store
How to freeze
Nutrition information

Looking for a hearty, healthy, and vegetarian dinner that’s packed with flavor? Look no further than these Sweet Potato Black Bean Enchiladas! Filled with sweet potatoes, black beans, and spices, these enchiladas are as nutritious as they are delicious!

Why you’ll love these sweet potato black bean enchiladas

They’re nutritious! Sweet potatoes and black beans are packed with fiber, protein, and a variety of vitamins and minerals.
They’re satisfying. These enchiladas are a delicious and filling vegetarian alternative to meat-based enchiladas. Looking for more? Try adding crumbled tofu to the filling (just be sure to re-season!).
They’re flavorful. Our homemade blend of spices adds so much flavor to the enchiladas.
They’re customizable. These enchiladas can be customized to suit all tastes. Swap the tortillas, play with the spices, add more veggies, etc.

Ingredients

These vegetarian enchiladas are a win win. Not only are they tasty, they’re packed with nutrients like fiber, protein, and vitamins A and C!

Sweet Potatoes – starchy root vegetables that have a sweet, yet earthy flavor. When roasted, they becomes tender and creamy. Be sure to wash, peel, and cube the sweet potatoes into 1/2 inch chunks before roasting.
Oil – we used extra virgin olive oil, because it’s considered one of the healthiest oils. A neutral flavored oil such as vegetable oil or canola oil may be used instead.
Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – this combination of spices gives these enchiladas a well-rounded flavor with a kick of heat.
Black Beans – a great source of fiber, protein, vitamins and minerals. Their creamy texture and mild flavor pairs well with the roasted sweet potatoes and smoky spices. Be sure to use 1 (15 oz) can that has been drained and rinsed.
Green Chiles – these mild peppers add a subtle heat and slightly tangy flavor. You’ll need 2 (4.5 oz) cans that have been drained.
Sour Cream – adds a rich, creamy, and tangy flavor to the filling that balances out the heat from the spices.
Tortillas – for the best results, use taco-sized flour tortillas. They become soft and pliable while still maintaining their shape when baked.
Enchilada Sauce – keep things easy and use your favorite store-bought enchilada sauce or if you’re feeling ambitious, make your own! You’ll need 2 (10 oz) cans. Red enchilada sauce is pictured, but green will work as well.
Cheese – shredded monterey Jack or pepper-jack cheese adds an amazing gooey-ness to the enchiladas. Shred the cheese yourself (vs using a package of pre-shredded cheese) for the best results.

Pro tip

Want to make these vegan? Use dairy-free sour cream and cheese!

How to make

After roasting the sweet potatoes, these enchiladas come together extremely quickly!

Roasted Sweet Potatoes

Place cubed sweet potatoes onto a silicone mat lined baking sheet, toss with the olive oil, paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper, then bake at 425 degrees F until the sweet potatoes are fork tender.

Sweet Potato Black Bean Enchiladas

Grease a 9×13 inch baking dish and an 8×8 baking dish with cooking spray, then pour in a thin layer of enchilada sauce.
Stir together the roasted sweet potatoes, black beans, green chiles, and sour cream in a large mixing bowl, then evenly fill each of the tortillas with filling.
Place the filled tortillas seam-side down in the prepared pans, cover with the remaining enchilada sauce, then top evenly with cheese.
Bake at 350 degrees F until the filling is hot and the cheese has melted, then serve with your choice of toppings and enjoy!

Best tortillas to use

These are several options for the type of tortillas to use. Here are some tortillas to consider:

Flour tortillas. These are great for making enchiladas due to their soft texture and mild flavor. Flour tortillas are easy to roll and won’t overpower the flavors in the filling.
Corn tortillas. Corn tortillas are slightly trickier to work with, because of their slightly firmer texture, but they have a great nutty flavor that complements the sweet potato and black bean filling beautifully. Wrapping the tortillas in a damp paper towel, then heating them in the microwave will make them easier to work with.
Whole wheat tortillas. These are great if you’re looking for a healthier option, because they are higher in fiber and nutrients. Some people don’t love the flavor as much, however.
Gluten-free tortillas. Perfect for those who need a gluten free option! Look for tortillas made with corn, rice, or almond flour and be sure they have the GF certified label on the packaging.

Pro tip

Whatever tortilla you choose, make sure to look for fresh tortillas. Stale tortillas are less pliable, making them hard to work with and will likely tear when you try to roll them.

Tips

Prep in advance. Peel and cube the sweet potatoes the day before, then store them in an airtight container in the fridge.
Don’t overfill the tortillas. If too much filling is added, it can be difficult to roll and they may burst during baking.
Don’t forget the toppings! To make your enchiladas even more delicious, add a dollop of sour cream, pico de gallo, guacamole, vegan cashew queso, or a drizzle of cilantro lime sauce after baking!

Variations

Add meat. If you’re a meat lover, feel free to add some cooked ground beef, chicken, or turkey to the filling mixture. While the sweet potatoes are roasting, cook and crumble 1 pound of meat in a large sauté pan over medium heat before adding it to the filling. Be sure to add additional seasonings.
Use more vegetables. You can add other vegetables to the filling, such as bell peppers, zucchini, mushrooms, and/or corn. Cut the bell peppers and zucchini into small pieces, slice the mushrooms, then roast them with the sweet potatoes. Use a can of drained corn and add that directly into the filling with the black beans. Be sure to add additional seasonings.
Swap the beans. Instead of black beans, try using pinto beans, kidney beans, or chickpeas instead.
Switch up the cheese. Not a fan of Monterey Jack or pepper-jack cheese? Use cheddar, colby jack, or a Mexican cheese blend instead. Shred your own cheese when possible, because pre-shredded cheeses contain an anti-clumping agent which prevents the cheese from melting as well.
Make it vegan. Replace the sour cream and cheese for a plant-based variety.
Use different spices. Keep things simple: ditch the listed spices and use a couple packets of store-bought taco seasoning instead!

What goes well with sweet potato black bean enchiladas?

How to store

Leftovers will last in a sealed tupperware container for 3-4 days in the fridge or 3 months in the freezer.

To reheat, thaw, if frozen, then bake, covered, at 350 degrees F for 20-25 minutes, or until the enchiladas are heated through.

How to freeze

How to freeze after baking

Cool completely, wrap the enchiladas tightly in foil, then place them in an airtight container in the freezer for up to 3 months.

To reheat, thaw them in the fridge then bake at 350 degrees F for 15-20 minutes, or until the filling is hot.

How to freeze before baking

Assemble the enchiladas as written in the directions below, cover with plastic wrap and foil, then freeze for up to 3 months.

To heat, thaw in the fridge overnight, remove the wrap and foil, then bake according to instructions.

– Jennifer

Sweet Potato Black Bean Enchiladas

Why you’ll love these sweet potato black bean enchiladas

Ingredients