Introduction
Looking for a wholesome, flavor-packed meal that’s both vegetarian and satisfying? These Sweet Potato and Black Bean Enchiladas are about to become your new favorite comfort food. I’ve combined creamy sweet potatoes with protein-rich black beans to create a filling that’s not only nutritious but incredibly delicious. The best part? These enchiladas are perfect for meal prep and can easily be customized to suit your taste preferences.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 12 corn tortillas
- 2 cups enchilada sauce
- 1½ cups shredded Mexican cheese blend
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, lime wedges
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally.
- Add onion and garlic to the skillet. Cook for another 5 minutes until onions are translucent.
- Stir in black beans, chili powder, and cumin. Season with salt and pepper. Cook for 2-3 minutes more.
- Warm tortillas slightly to make them more pliable. I usually wrap them in damp paper towels and microwave for 30 seconds.
- Spread ½ cup of enchilada sauce in the bottom of the baking dish.
- Fill each tortilla with the sweet potato-black bean mixture and roll tightly. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 (2 enchiladas per serving)
Recipe Notes
- Make sure to dice sweet potatoes into small, uniform pieces (about ½ inch) for even cooking.
- For a time-saving hack, you can microwave the sweet potatoes for 4-5 minutes before dicing them.
- These enchiladas freeze beautifully. Simply cool completely, wrap tightly, and freeze for up to 3 months.
- To make this recipe vegan, use dairy-free cheese or omit the cheese entirely.
- If corn tortillas keep breaking, try dipping them quickly in warm enchilada sauce before filling.
- The filling can be made a day ahead and stored in the refrigerator.
- Don’t skip warming the tortillas – this step prevents cracking and makes rolling much easier.
Sweet Potato and Black Bean Enchiladas
Wholesome, flavor-packed vegetarian enchiladas with creamy sweet potatoes and protein-rich black beans. Perfect for meal prep and easily customizable.
Ingredients
- 2 large sweet potatoes peeled and diced
- 2 cans 15 oz each black beans, drained and rinsed
- 12 corn tortillas
- 2 cups enchilada sauce
- 1½ cups shredded Mexican cheese blend
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: avocado cilantro, sour cream, lime wedges
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally.
- Add onion and garlic to the skillet. Cook for another 5 minutes until onions are translucent.
- Stir in black beans, chili powder, and cumin. Season with salt and pepper. Cook for 2-3 minutes more.
- Warm tortillas slightly to make them more pliable. I usually wrap them in damp paper towels and microwave for 30 seconds.
- Spread ½ cup of enchilada sauce in the bottom of the baking dish.
- Fill each tortilla with the sweet potato-black bean mixture and roll tightly. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
