Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep.
Table of Contents
Why I Love This Recipe
- Packed with Flavor: The creamy sweetness of the sweet potatoes pairs perfectly with savory black beans and seasonings. Plus, they’re not too spicy (unless you use a spicy enchilada sauce), so they’re great for little ones to enjoy too!
- Vegetarian and Hearty: Just like my Vegetarian Chimichangas, these enchiladas are a filling, protein-rich vegetarian meal that everyone can enjoy. I’m always looking to make Easy Vegetarian Entrees that can satisfy both the vegetarians and meat-eaters in my house!
- Great for Leftovers: These enchiladas reheat beautifully, so you can enjoy them the next day or prep them in advance for an easy meal.
The Ingredients
- Sweet Potatoes: Naturally sweet and packed with vitamins, sweet potatoes add a rich, creamy texture to the filling.
- Black Beans: Full of protein and fiber, black beans make these enchiladas super hearty and satisfying. Use canned black beans or make your own Pressure Cooker Black Beans!
- Spices: Garlic powder, onion powder, and cumin add depth and a touch of warmth.
- Mexican Blend Cheese: Melts beautifully, adding that irresistible gooeyness to each bite.
- Enchilada Sauce: Whether it’s store-bought or homemade favorite, enchilada sauce brings the flavors together.
- Tortillas: Use flour or corn, depending on your preference and dietary needs.
Substitutions and Variations
- Cheese: Try cheddar, Monterey Jack, or even a dairy-free cheese for a vegan option.
- Beans: Swap out black beans for pinto or these Healthy “Refried” Beans if you prefer.
- Spices: Add a pinch of smoked paprika or chili powder if you want a smoky kick.
- Tortillas: Flour tortillas make for soft, foldable enchiladas, while corn tortillas give a classic Mexican texture. Just warm the corn tortillas before rolling to prevent them from breaking.
How to Make Sweet Potato Black Bean Enchiladas
Step 1: Preheat the oven to 400°F. Poke the sweet potatoes all over with a fork and bake for about 1 hour, until fork tender. Turn the oven down to 350°F.
Step 2: Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
Step 3: To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Step 4: Pour half of the enchilada sauce into a 9×11 baking dish.
Step 5: Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Step 6: Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Step 7: Cover with foil and bake for 15 minutes.
Step 8: Remove foil, sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Tips and Tricks
- Pre-bake the Sweet Potatoes: Bake the sweet potatoes in advance to save time when you’re ready to assemble the enchiladas. Scoop out the sweet potato flesh while it’s still slightly warm (this makes it much easier to separate from the skin), then store in an airtight container in the refrigerator.
- Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
- Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
- Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
FAQs
Yes! You can assemble them up to a day ahead, cover with foil, and refrigerate. When you’re ready to bake, add about 5 extra minutes to the baking time to ensure they’re heated through.
Definitely! Freeze unbaked enchiladas in an airtight container. When ready to eat, bake from frozen at 350°F, adding 15-20 minutes to the baking time.
Yes! Substitute the cheese with a vegan cheese or omit it altogether for a fully plant-based dish.
More Enchilada Recipes
These vegetarian Sweet Potato Black Bean Enchiladas are cozy, delicious, and perfect for any night of the week! We make these so often, and the whole family can’t get enough. I’d love to know what you think — leave a comment and rating below!
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Sweet Potato Black Bean Enchiladas
Ingredients
- 2 large baked sweet potatoes, cooked and mashed
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups shredded mexican blend cheese
- 1 12-ounce can enchilada sauce
- 6 large flour tortillas, or 12 corn tortillas
Instructions
- Preheat the oven to 400°F.
- Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
- Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
- To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
- Pour half of the enchilada sauce into a 9×11 baking dish.
- Place about 1/2 cup mixture into the middle of each tortilla and roll up.
- Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
- Cover with foil and bake for 15 minutes.
- Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Notes
- Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
- Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
- Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
- Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Nutrition
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