I’ve made Black Bean Sweet Potato Enchiladas for my family for years, and a few surprising details I use help them stand out among Meatless Meals, so read on to see how I pull it together.

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I make Black Bean Sweet Potato Enchiladas almost weekly because Mexican food is what my family wants, and this version keeps things interesting. The mashed sweet potatoes folded with black beans create a filling that’s surprisingly bold, not bland, and it even wins over picky eaters who expect meat.

I like that the components can be prepped in advance, so assembly feels almost relaxed, though I always rush when the aroma hits. There’s a twist of textures and flavors that keeps everyone guessing, so if you’ve written off veggie enchiladas, give this one a shot.

Meatless Meals.

Ingredients

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Sweet potatoes, packed with fiber, vitamin A, natural sweetness, and creamy texture
Black beans add protein, fiber and a meaty bite, keeps you fuller longer
Corn tortillas give grainy corn flavor, is gluten free, and hold filling well
Onion brings savory, slight sweetness when cooked, lots of aroma and depth
Garlic punches up flavor, has healthful compounds and subtle sharpness when roasted
Red enchilada sauce gives smoky, spicy tomato backbone and moistness to bake
Cheese melts creamy, adds salt and fat for richness, helps everything stick
Cilantro and lime brighten, add fresh herbal tang and cut through richness

Ingredient Quantities

10 to 12 (6-inch) corn tortillas

2 medium sweet potatoes (about 1 1/2 to 2 lb), cooked and mashed, about 2 to 3 cups

1 (15 oz) can black beans drained and rinsed

1 small yellow onion chopped (about 1 cup)

2 cloves garlic minced

1 tbsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika (optional)

1 tsp salt plus more to taste

1/2 tsp black pepper

2 tbsp olive oil or vegetable oil

2 cups red enchilada sauce (store bought or homemade)

1 1/2 cups shredded Monterey Jack or cheddar cheese divided

1/2 cup corn kernels (fresh or frozen) optional

1/4 cup fresh cilantro chopped

1 lime (for squeezing or wedges) optional

1/2 cup sour cream or plain Greek yogurt for topping optional

1 avocado sliced optional

2 green onions sliced optional

How to Make this

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1. Preheat oven to 190C / 375F and grease a 9 by 13 inch dish or similar; poke the sweet potatoes with a fork and either roast them whole on a sheet at the same temp for about 45 to 55 minutes until soft, or microwave on high 8 to 12 minutes until tender. let cool, peel and mash to about 2 to 3 cups.

2. Heat 2 tablespoons oil in a skillet over medium heat, add 1 cup chopped yellow onion and cook until soft, about 5 minutes, then add 2 minced garlic cloves and cook 30 seconds more.

3. Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika if using, 1 teaspoon salt and 1/2 teaspoon black pepper; toast the spices for 20 to 30 seconds, then add the drained 15 ounce can black beans and 1/2 cup corn if using and warm through.

4. Remove skillet from heat and fold the bean mixture into the mashed sweet potatoes, add 1/4 cup chopped fresh cilantro, a squeeze of lime if you like, and 1 cup of the shredded cheese to the filling; taste and adjust salt and pepper. dont overfill the tortillas or they’ll burst when baking.

5. Warm 10 to 12 (6 inch) corn tortillas so they are pliable: either wrap in a damp towel and microwave 30 to 60 seconds, or briefly cook each side in a dry skillet about 10 to 20 seconds. if they crack, warm them a bit longer and keep them covered.

6. Pour about 1/2 cup of the 2 cups red enchilada sauce into the bottom of the prepared dish and spread to coat the bottom.

7. Spoon roughly 2 to 3 tablespoons of filling into each tortilla, sprinkle a little extra cheese inside if you want, roll up and place seam side down in the baking dish; repeat with all tortillas, arranging snugly so they support each other.

8. Pour the remaining enchilada sauce evenly over the rolled enchiladas, sprinkle the remaining 1/2 cup to 1/2 cup plus cheese on top, cover with foil and bake for 20 minutes, then remove foil and bake another 5 to 10 minutes until sauce is bubbling and cheese is melted.

9. Let rest 5 minutes, then top with sliced avocado, dollops of sour cream or plain Greek yogurt, sliced green onions and extra cilantro, serve with lime wedges for squeezing.

10. Tips and hacks: you can make the filling and assemble the tray ahead and refrigerate up to 24 hours or freeze for longer; use store bought enchilada sauce to save time; leftover mashed sweet potato works great; to make vegan omit cheese and sour cream or use plant based versions; if tortillas dry while assembling, dampen them slightly so they don’t crack.

Equipment Needed

1. 9 by 13 inch baking dish (or similar casserole dish)
2. rimmed baking sheet (for roasting the sweet potatoes)
3. large skillet (10 to 12 inch)
4. mixing bowl and a potato masher or a sturdy fork for mashing
5. chef’s knife and cutting board
6. measuring cups and measuring spoons
7. can opener and a colander or small strainer (for draining beans)
8. spatula or wooden spoon for stirring and folding
9. microwave safe plate or a clean kitchen towel (to warm tortillas)
10. oven mitts and aluminum foil (for covering while baking)

FAQ

Can I make these enchiladas ahead or freeze them? A: Yes. You can assemble them, cover tightly and refrigerate for up to 24 hours before baking, or freeze them unbaked for up to 2 months. To bake from frozen, thaw in the fridge overnight then bake at 350 F (175 C) until hot, about 25 to 30 minutes. If baked first then frozen, reheat covered at 350 F for 20 to 30 minutes.

My corn tortillas keep cracking when I roll them, any easy fix? A: Warm them. Wrap tortillas in a damp paper towel and microwave 30 to 45 seconds, or heat briefly in a dry skillet 10 to 15 seconds per side. You can also quickly dip each tortilla in the warm enchilada sauce to soften it before filling. That stops most cracking.

Can I make these vegan or dairy free? A: Yep. Skip the cheese or use a vegan shredded cheese. Replace sour cream with plain dairy free yogurt or guac. Just check the enchilada sauce label to make sure it has no chicken broth or dairy.

How do I change the spice level? A: To make milder, cut the chili powder to 1/2 tablespoon and skip the smoked paprika. For more heat add 1/4 to 1/2 teaspoon cayenne or a chopped chipotle in adobo. Taste the filling and sauce and adjust salt and spice before baking.

What's the easiest way to cook the sweet potatoes and get a good texture? A: Roast whole sweet potatoes at 400 F for about 45 minutes until soft for best flavor, or microwave for 8 to 12 minutes for speed. Peel and mash, leave a few small chunks so the filling has texture. Mix in spices, beans and a little salt before filling the tortillas.

How do I store leftovers and reheat them? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat covered in a 350 F oven for 15 to 20 minutes or microwave single portions 1 to 2 minutes until hot. You can also freeze portions for up to 2 months, thaw overnight before reheating.

Black Bean Sweet Potato Enchiladas Recipe Substitutions and Variations

Corn tortillas: swap for small flour or whole wheat tortillas (use 8 to 10 of 6-inch flour ones or 6 to 8 of 8-inch). Warm them in a damp towel or briefly fry in oil so they don’t crack, it’s much easier to roll.
Sweet potatoes: use roasted butternut squash, canned pumpkin puree, or mashed russet potatoes with a splash of maple syrup for sweetness. Use about the same volume (2 to 3 cups) and adjust spices to taste.
Black beans: substitute pinto beans, cannellini (white) beans, or cooked brown/green lentils. Same can/volume works, but lentils may need a touch more cumin or salt.
Monterey Jack/cheddar: swap with pepper jack for heat, queso fresco or cotija for a crumbly lighter finish, or a plant based shredded cheese for dairy free. Keep about 1 1/2 cups total and cut back on added salt if using salty cheeses.

Pro Tips

– Keep the filling on the dry side so the tortillas don’t turn to mush. Drain and even lightly pat the beans, mash the sweet potato until thick, and if the filling still seems wet, add a little extra cheese or a spoonful of masa or flour to bind it. Less moisture = cleaner rolls and firmer slices.

– Warm the tortillas until theyre soft and flexible, and keep them wrapped in a damp towel while you work. If one cracks, heat it a few more seconds and press it gently to reform. A quick brush of oil in a skillet or a very short flash-fry makes them more pliable and adds flavor.

– Put a thin layer of sauce under the enchiladas before you fill them, and cover the pan while baking so they steam through. Then uncover near the end to let the top brown and the cheese bubble. Let the dish rest a few minutes after baking so the filling firms up and you get neat servings.

– Assemble ahead when you can. You can make the filling and roll everything the day before, refrigerate, then bake the next day. For freezing, freeze the assembled pan well wrapped, thaw in the fridge overnight and add a bit more baking time. This saves so much time on busy nights.

Black Bean Sweet Potato Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I've made Black Bean Sweet Potato Enchiladas for my family for years, and a few surprising details I use help them stand out among Meatless Meals, so read on to see how I pull it together.

Servings

servings

Calories

504

kcal

Equipment: 1. 9 by 13 inch baking dish (or similar casserole dish)
2. rimmed baking sheet (for roasting the sweet potatoes)
3. large skillet (10 to 12 inch)
4. mixing bowl and a potato masher or a sturdy fork for mashing
5. chef’s knife and cutting board
6. measuring cups and measuring spoons
7. can opener and a colander or small strainer (for draining beans)
8. spatula or wooden spoon for stirring and folding
9. microwave safe plate or a clean kitchen towel (to warm tortillas)
10. oven mitts and aluminum foil (for covering while baking)

Ingredients

10 to 12 (6-inch) corn tortillas
2 medium sweet potatoes (about 1 1/2 to 2 lb), cooked and mashed, about 2 to 3 cups
1 (15 oz) can black beans drained and rinsed
1 small yellow onion chopped (about 1 cup)
2 cloves garlic minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika (optional)
1 tsp salt plus more to taste
1/2 tsp black pepper
2 tbsp olive oil or vegetable oil
2 cups red enchilada sauce (store bought or homemade)
1 1/2 cups shredded Monterey Jack or cheddar cheese divided
1/2 cup corn kernels (fresh or frozen) optional
1/4 cup fresh cilantro chopped
1 lime (for squeezing or wedges) optional
1/2 cup sour cream or plain Greek yogurt for topping optional
1 avocado sliced optional
2 green onions sliced optional

Directions

Preheat oven to 190C / 375F and grease a 9 by 13 inch dish or similar; poke the sweet potatoes with a fork and either roast them whole on a sheet at the same temp for about 45 to 55 minutes until soft, or microwave on high 8 to 12 minutes until tender. let cool, peel and mash to about 2 to 3 cups.
Heat 2 tablespoons oil in a skillet over medium heat, add 1 cup chopped yellow onion and cook until soft, about 5 minutes, then add 2 minced garlic cloves and cook 30 seconds more.
Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika if using, 1 teaspoon salt and 1/2 teaspoon black pepper; toast the spices for 20 to 30 seconds, then add the drained 15 ounce can black beans and 1/2 cup corn if using and warm through.
Remove skillet from heat and fold the bean mixture into the mashed sweet potatoes, add 1/4 cup chopped fresh cilantro, a squeeze of lime if you like, and 1 cup of the shredded cheese to the filling; taste and adjust salt and pepper. dont overfill the tortillas or they'll burst when baking.
Warm 10 to 12 (6 inch) corn tortillas so they are pliable: either wrap in a damp towel and microwave 30 to 60 seconds, or briefly cook each side in a dry skillet about 10 to 20 seconds. if they crack, warm them a bit longer and keep them covered.
Pour about 1/2 cup of the 2 cups red enchilada sauce into the bottom of the prepared dish and spread to coat the bottom.
Spoon roughly 2 to 3 tablespoons of filling into each tortilla, sprinkle a little extra cheese inside if you want, roll up and place seam side down in the baking dish; repeat with all tortillas, arranging snugly so they support each other.
Pour the remaining enchilada sauce evenly over the rolled enchiladas, sprinkle the remaining 1/2 cup to 1/2 cup plus cheese on top, cover with foil and bake for 20 minutes, then remove foil and bake another 5 to 10 minutes until sauce is bubbling and cheese is melted.
Let rest 5 minutes, then top with sliced avocado, dollops of sour cream or plain Greek yogurt, sliced green onions and extra cilantro, serve with lime wedges for squeezing.
Tips and hacks: you can make the filling and assemble the tray ahead and refrigerate up to 24 hours or freeze for longer; use store bought enchilada sauce to save time; leftover mashed sweet potato works great; to make vegan omit cheese and sour cream or use plant based versions; if tortillas dry while assembling, dampen them slightly so they don't crack.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.