Sweet Potato Black Bean Enchiladas are easy to make and always a crowd favorite! They are loaded with vibrant colors and incredible flavor to win over every meat lover. Ready to serve in just over 30 minutes!

Sweet potato black bean enchiladas topped with avocado slices, green onions and diced tomatoes.

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These sweet potato black bean enchiladas check all the boxes for being completely and utterly satisfying in every possible way. The creamy sweetness of the sweet potatoes is a perfect combination to the Mexican spices. Black beans and corn add extra heartiness and texture. Then, all of this goodness is slathered in a rich enchilada sauce that will make you wonder why you ever needed meat in the first place!

Everything to love about this recipe

  • Beyond delicious: Warm tortillas filled with nourishing, tasty ingredients, then baked to warm, bubbly, cheesy perfection! Then, finish your vegetarian enchiladas off with toppings like sliced avocado, green onions and fresh cilantro.
  • A family favorite: Out of all my enchilada recipes, these sweet potato black bean enchiladas have become the most requested! They’re even picky kid approved! 
  • Make ahead: Prep these hours ahead of time, then simply pop them in the oven when you’re ready to eat.

These enchiladas were a hit with my family. My teen daughter who is the queen of picky eaters even asked for seconds! This recipe is a keeper and will be added to our recipe rotation.

— Ashley

Ingredients you’ll need

This sweet potato black bean enchiladas recipe is made with simple, wholesome, good-for-you ingredients. Here’s what you’ll need to make them:

Exact measurements and a printable recipe can be found below in the recipe card.

Bowls of black beans, corn, cheese and enchilada sauce near tortillas and cubed sweet potato.
  • Sweet potatoes: Choose the orange and red skinned potatoes. These tend to be sweeter, more moist and less starchy.
  • Onion & jalapeños: For extra savory flavor and bit of heat, we’re sautéing onion and minced jalapeño in a bit of olive oil with the sweet potato.
  • Garlic: Adds extra delicious flavor.
  • Black beans: Add a boost of protein, fiber and heartiness.
  • Corn: Fresh, frozen or canned all work fine.
  • Spices: The perfect combo of flavorful spices. Try this homemade taco seasoning for maximum deliciousness!
  • Tortillas: Corn tortillas are traditional in enchiladas, but feel free to use flour tortillas if you prefer. A corn-flour blend tortilla is a great option because they are easier to roll. Use gluten-free tortillas to make this recipe gluten free.
  • Enchilada sauce: Try my homemade enchilada sauce, or use store-bought if you’re short on time. Hatch mild is my go-to store-bought variety.
  • Cheese: I like to use either Mexican blend or Monterey jack cheese. Feel free to use cheddar cheese, pepper jack, or other shredded cheese varieties. You can even use dairy-free cheese to make vegan enchiladas.

Substitutions and variations

Sweet potato black bean enchiladas are really versatile! Feel free to change up the ingredients to make them your own!

  • Use butternut squash: For a slightly different flavor, try using cubed butternut squash instead of sweet potato. You will still cook everything the same in the pan.
  • Enchilada sauce: Mix things up with green enchilada sauce instead of red enchilada sauce.
  • Filling: You can add other ingredients to the filling such as green chiles, diced tomatoes, diced and sautéed bell pepper and/or other veggies.
  • Add toppings: Take these over-the-top by adding delicious toppings such as sour cream, cilantro, sliced jalapeños, avocado or guacamole, diced tomatoes and/or a squeeze of lime juice.

How to make this recipe

Sautéing diced sweet potato, onion and jalapeños in a pan.

Step 1: Preheat oven to 400ºF. Prepare a 9×13-inch casserole dish by greasing and set aside. Then, in a large skillet, heat the oil over medium heat. Add the sweet potatoes, onion and jalapeños in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

Stirring sweet potato with onion in a pan.

Step 2: Add the water. Cover the pot and cook until potatoes are crispy on the outside but tender and cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.

Cooking black beans and corn with sweet potato mixture in a pot.

Step 3: Add the garlic, black beans, corn and taco seasoning, and stir to combine with the sweet potato and onions. Lower heat to medium and cook for about 3-5 minutes. Stirring frequently.

Spreading enchilada sauce in the bottom of a pan.

Step 4: Pour about 1/2 of the enchilada sauce in the bottom of the casserole dish and spread evenly.

Adding filling and cheese to tortillas.

Step 5: Remove the sweet potato mixture from the heat. To assemble enchiladas, add about 1/3 cup of the sweet potato black bean mixture into each warmed tortilla, sprinkle with a pinch (about a tablespoon) of cheese.

Sweet potato mixture added down the center of rolled tortillas in a pan.

Step 6: Roll the tortilla and place (seam side down) in the baking dish (on top of the enchilada sauce). Continue until all tortillas are used. Top the rolled tortillas with leftover sweet potato mixture (I like to add this down the center).

Rolled enchiladas covered with shredded cheese in a pan before baking.

Step 7: Pour over the remaining enchilada sauce. Top with desired amount of cheese (I like to use about 1 cup, but if you like cheesier, use more cheese).

Baked sweet potato black bean enchiladas in a pan.

Step 8: Bake in the oven for 10 minutes or until cheese is bubbly and melted. Serve topped with diced avocado and cilantro or any other toppings you’d like.

Helpful tips

  • Make ahead: Prep these in the morning, cover and place in the fridge, and then all you have to do is bake them before dinner!
  • Time saving tip: To make these come together in a flash, buy pre-chopped sweet potato from the produce or frozen foods department. If using frozen, thaw before preparing.
  • Heat tortillas: To make tortillas more pliable, wrap them in a damp paper towel and microwave to warm for 30 seconds. 
  • Mash the sweet potato: If you’d like the sweet potato mashed some, you can use a fork to mash the sweet potatoes until chunky (but, not totally mush).

Frequently asked questions

Should I bake these enchiladas covered or uncovered?

In this particular recipe, there is no need to cover the pan with aluminum foil. Bake at 400ºF for just about 10 minutes and until the cheese is nice and melty.

Can I add meat to these vegetarian enchiladas?

Yes, you can definitely add meat to this recipe. I think ground turkey, chicken, or beef would all work well here. Shredded rotisserie chicken would also be a great option.

Are these sweet potato black bean enchiladas spicy?

As long as you use a mild enchilada sauce and taco seasoning, these will not be spicy.

Serving suggestions

These sweet potato black bean enchiladas are great served with pretty much any Mexican side! Here are some of my favorite sides that complement these really well!

Storage recommendations

These black bean sweet potato enchiladas make wonderful leftovers. They’re even delicious for breakfast with eggs! Here are some tips for storing and reheating: 

  • In the refrigerator: Once your enchiladas have cooled, then cover them tightly with plastic wrap or place them in an airtight container and store them in the fridge. They will keep for up to 3-4 days. 
  • Reheating: To avoid these becoming soggy, reheat them loosely covered with aluminum foil in the oven at 350 degrees for 20–25 minutes, or until they’re warmed through. If preferred, you can also pop individual servings in the microwave for a little over minute.
  • Freezing: I haven’t tried freezing these but I think it would work just fine. Store in a freezer-safe container for up to about 1 month. Thaw, heat and enjoy!
Two sweet potato black bean enchiladas served on a plate with chips.

More delicious Mexican recipes

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Sweet potato black bean enchiladas topped with avocado slices, green onions and diced tomatoes.
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Sweet Potato Black Bean Enchiladas

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Sweet Potato Black Bean Enchiladas are easy to make and always a crowd favorite! They are loaded with vibrant colors and incredible flavor to win over every meat lover. Ready to serve in just over 30 minutes!
Author: Kim

Ingredients

For the enchiladas:

  • 1-2 tablespoon(s) olive or avocado oil
  • 2 large sweet potatoes, cubed (you can peel, if you'd like, but I don't)
  • 1/2 small onion, finely chopped
  • salt & pepper, to taste
  • 2 small jalapeños, minced (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn or drained canned corn
  • 1-2 teaspoons taco seasoning
  • 8-10 medium-sized yellow or white corn tortillas
  • 1 (15-ounce) can enchilada sauce, (I like Hatch mild)
  • 1-2 cups shredded Mexican cheese blend
  • Optional garnish: chopped tomatoes, avocados, green onions, fresh cilantro

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Instructions 

  • Preheat oven to 400ºF. Prepare a 9×13-inch casserole dish by greasing and set aside.
  • In a large skillet, heat the oil over medium heat. Add the sweet potatoes, onion and jalapeños in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
  • Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
  • Add the garlic, black beans, corn and taco seasoning, and stir to combine with the sweet potato and onions. Lower heat to medium and cook for about 3-5 minutes. Stirring frequently.
  • To make tortillas more pliable, wrap them in a damp paper towel and microwave to warm for 30 seconds. 
  • Pour about 1/2 of the enchilada sauce in the bottom of the casserole dish and spread evenly.
  • Remove the sweet potato mixture from the heat. If you'd like the sweet potato mashed some, you can use a fork to mash the sweet potatoes until chunky (but, not totally mush). To assemble enchiladas, add about 1/3 cup of the sweet potato black bean mixture into each warmed tortilla, sprinkle with a pinch (about a tablespoon) of cheese, roll, and place, seam side down, in the baking dish (on top of the enchilada sauce). Continue until all tortillas are used.
  • Top the rolled tortillas with leftover sweet potato mixture (I like to add this down the center) and pour over the remaining enchilada sauce. Top with desired amount of cheese (I like to use about 1 cup, but if you like cheesier, use more cheese) and bake in the oven for 10 minutes or until cheese is bubbly and melted. Top with diced avocado and cilantro or any other toppings you'd like, and serve.

Notes

Leftovers will keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350 degree F oven for 20-25 minutes or until warmed through.
photos by jess at jess gaertner creative
Author: Kim
Course: Main
Cuisine: Tex-Mex
Serving: 2enchiladas, Calories: 550kcal, Carbohydrates: 96g, Protein: 22g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 1747mg, Potassium: 1175mg, Fiber: 19g, Sugar: 16g, Vitamin A: 25149IU, Vitamin C: 14mg, Calcium: 323mg, Iron: 5mg

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This recipe was originally published in July of 2013. It has been updated with some revisions to the recipe, extra tips and new photos.