Discover how to make flavorful sweet potato black bean enchiladas with simple ingredients and easy steps. This wholesome recipe is perfect for a comforting vegetarian meal.

I keep sweet potato black bean enchiladas recipe in regular rotation because it delivers big flavor without fuss. On busy weeknights, it comes together fast with pantry staples I always have on hand.

What I love most is the balance—rich, savory notes with a clean finish that never feels heavy. It’s reliable for meal prep and easy to scale when friends drop by.

I usually serve it with a crisp salad or warm flatbread, and leftovers reheat beautifully the next day.

Quick Facts

Recipe Highlights

This recipe has become a favorite for several reasons.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these ingredients to create a delicious and hearty enchilada filling along with a rich sauce that ties everything together.

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup enchilada sauce (store-bought or homemade)
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack), optional
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

How to Make It

Follow these straightforward steps to assemble and bake the enchiladas, resulting in a flavorful and satisfying dish.

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. While the sweet potatoes roast, sauté the chopped onion and garlic in a skillet over medium heat until softened, about 5 minutes.
3. Add the black beans to the skillet, stirring to combine and warming through. Remove from heat.
4. Once the sweet potatoes have cooled slightly, mix them into the black bean and onion mixture.
5. Pour a thin layer of enchilada sauce into the bottom of a baking dish.
6. Warm the tortillas briefly to make them pliable. Spoon the filling evenly onto each tortilla, roll them up, and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with shredded cheese if using.
8. Bake uncovered for 15 minutes, or until the sauce is bubbly and the cheese is melted.
9. Garnish with chopped cilantro and serve with lime wedges.

Helpful Tips

Here are some helpful pointers to make your enchiladas turn out perfectly every time.

• Roast the sweet potatoes evenly by cutting them into similar-sized pieces.
• Warm the tortillas before rolling to prevent cracking.
• If you prefer a spicier dish, add chopped jalapeños or a pinch of cayenne to the filling.
• Make the enchiladas a day ahead and refrigerate; just bake before serving.
• Use a non-stick baking dish or lightly grease the dish to avoid sticking.

Ingredient Swaps

Feel free to swap ingredients based on your preferences or what’s available in your pantry.

• Use butternut squash or pumpkin instead of sweet potatoes.
• Replace black beans with pinto beans or kidney beans.
• Swap corn tortillas for flour tortillas if preferred.
• Use vegan cheese or omit cheese for a dairy-free version.
• Try adding sautéed spinach or kale to the filling for extra greens.

Storage Tips

To keep your enchiladas fresh and tasty, follow these storage tips.

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven at 350°F (175°C) until warmed through to maintain texture.
• Freeze unbaked enchiladas in a sealed container for up to 2 months; thaw overnight before baking.
• Avoid microwaving if possible, as it can make the tortillas soggy.

What to Serve With It

Complement your enchiladas with these simple sides and toppings for a well-rounded meal.

• A fresh green salad with lime vinaigrette
• Mexican rice or cilantro-lime rice
• Guacamole or sliced avocado
• Sour cream or a dollop of Greek yogurt

Nutritional Info