Name: Black Bean Sweet Potato Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium red onion, chopped; 1 medium sweet potato, peeled and diced; 1/2 teaspoon salt, divided; 1 can (15 ounces) black beans, rinsed and drained; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; Freshly ground black pepper, to taste; 8 whole wheat tortillas (or corn tortillas); 2 cups shredded Monterey Jack cheese or a Mexican blend, divided; Homemade enchilada sauce (about 2 cups)

Why You’ll Love Black Bean Sweet Potato Enchiladas Recipe

It combines the natural sweetness of roasted sweet potatoes with the protein and texture of black beans — a delicious meatless comfort meal.
The cheesy, saucy baked tortillas deliver big flavour, but the dish avoids the heavy, greasy feeling of many restaurant-style enchiladas.
Leftovers taste even better the next day, making it a great option for meal prep or batch cooking.
The recipe is flexible: you can make it vegetarian, gluten-free (with corn tortillas), or even adapt it to be dairy‑free/vegan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling

Sweet potatoes
Black beans (canned or cooked)
Grated Monterey Jack cheese
Crumbled feta cheese
Diced green chiles
Jalapeño, seeded and minced
Garlic, pressed or minced
Lime juice
Ground cumin
Chili powder
Cayenne pepper (optional)
Salt
Freshly ground black pepper

Remaining Ingredients / Toppings

Mild salsa verde (homemade or store‑bought)
Corn tortillas
More grated Monterey Jack cheese
Sour cream
Water (to thin sour cream for drizzling)
Chopped red onion
Chopped fresh cilantro

Directions

Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper. Slice sweet potatoes in half lengthwise, coat the flat sides lightly with olive oil, and place them flat-side down. Roast for 30–35 minutes or until tender. Keep the oven on for later.
In a mixing bowl, combine black beans, green chiles, jalapeño, garlic, lime juice, cumin, chili powder, cayenne (if using), salt, and pepper. Once the sweet potatoes are cool, scoop out the flesh, mash lightly, and mix into the filling. Add cheese and combine.
Lightly coat a 9×13-inch baking dish with about ½ cup salsa verde. Warm tortillas to make them pliable, then wrap in a clean cloth to retain heat.
Spoon about ½ cup of filling into each tortilla, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.
Pour remaining salsa verde over the top and sprinkle with grated cheese. Bake for 25–35 minutes until the cheese is melted and bubbly.
Let enchiladas rest for 5 minutes. Mix sour cream with a splash of water for a drizzle, and top enchiladas with this along with red onion and cilantro. Serve warm.

Servings and timing

This recipe yields about 10 enchiladas, serving approximately 5 people.
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes

Variations

To make it vegan or dairy-free: omit cheese and use plant-based sour cream.
For gluten-free: use certified gluten-free corn tortillas.
Swap sweet potatoes with butternut squash for a subtle flavor change.
Control the spice by adjusting or omitting the jalapeño and cayenne.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a microwave for convenience or in a 350 °F oven for 10–15 minutes to preserve texture. Avoid overcooking to prevent soggy tortillas.

FAQs

What size corn tortillas should I use?

Corn tortillas around 5.5 to 6.5 inches work best. Larger tortillas may be harder to roll and could break.

Can I prepare these enchiladas ahead of time?

Yes, you can assemble them in advance and refrigerate before baking. Bake when ready to serve.

Can I omit the cheeses?

Absolutely. You can leave out the cheese and use vegan alternatives for a dairy-free version.

Is there a way to make the recipe faster?

Roast the sweet potatoes ahead of time or use leftover mashed sweet potatoes to reduce prep time.

What if I don’t have salsa verde?

You can substitute red enchilada sauce or tomato-based salsa, but it will change the flavor profile slightly.

How spicy is this recipe?

It has mild to medium heat, depending on how much jalapeño and cayenne pepper you use. Adjust to your preference.

Can this be frozen?

Yes. Bake, cool, and freeze. Thaw in the fridge and reheat in the oven until warmed through.

What sides go well with these enchiladas?

Great pairings include green salad, guacamole, Mexican rice, beans, or a cabbage slaw.

Are these enchiladas suitable for meal prep?

Yes. They store and reheat well, and the flavors improve as they sit.

How to make it gluten-free?

Use certified gluten-free corn tortillas and ensure your salsa or enchilada sauce is also gluten-free.

Conclusion

These black bean sweet potato enchiladas are a wholesome, satisfying dish full of flavor, texture, and nutrition. With their creamy sweet potato filling, hearty black beans, tangy salsa, and customizable toppings, they make the perfect vegetarian main course. Whether you’re cooking for yourself, your family, or a crowd, this recipe is a reliable go-to for delicious, fuss-free comfort food.