Skip to Content

Sweet Potato Black Bean Enchiladas

These sweet potato black bean enchiladas are sure to impress! Filled with roasted cubes of sweet potato, black beans, fresh lime, and topped with enchilada sauce and mexican cheese. Serve with avocado, lime, and sour cream for a delicious vegetarian dinner!

Smoky Sweet potato black bean enchiladas recipe

Smoky sweet sweet potato and black bean enchiladas are one of my favorite vegetarian meals. 

Everyone loves this recipe when I make it! 

Diced sweet potatoes and black bean filling are rolled up in tortillas, then topped with fresh grated colby jack cheese and red enchilada sauce.

Every bite is irresistible!

sweet potato black bean enchiladas

I love enchiladas because they are so simple to make but look impressive like you spent hours on dinner!

How to make sweet potato black bean enchiladas

First, you will make one batch of these easy roasted sweet potatoes to go in the filling. 

While the sweet potatoes are roasting, add the chopped onion and minced garlic to a large skillet with the olive oil. 

Cook for around 10 minutes, until the onion is soft. 

enchiladas in a white 9 by 13 pan

Once the onion is softened, add the drained black beans, roasted sweet potatoes, lime juice, cumin, chili powder, and salt to taste.

Now the filling is ready to be rolled up!

Warm the tortillas for a few seconds before rolling them up and they will be less likely to break. 

Fill each tortilla with black bean sweet potato filling, then roll it up and place seam side down in a 9 by 13 baking dish. 

vegetarian sweet potato enchiladas

Once all of the enchiladas are done, pour the red enchilada sauce evenly over the top. 

Next, grate a block of colby jack cheese and spread it over the enchilada sauce. 

Bake in a preheated 350 degree oven for around a half hour, until the edges are browned and the cheese is nice and bubbly. 

enchiladas in a white baking dish covered with cheese

I like to broil mine for a minute or two at the end to really get that cheese browned on top!

can these be made gluten free?

You can easily make these vegetarian enchiladas gluten free by using a gluten free tortilla!

black bean and veggie enchiladas

The flavor of this recipe is outstanding. 

Just two enchiladas and I was completely full, this recipe is very filling!

How to serve the enchiladas

We serve ours topped with fresh squeezed lime juice, sour cream, and avocado slices. 

This is the trio of flavors that make everything pop!

sweet potato black bean enchiladas from an overhead view with three slices of avocado on top

You won’t be disappointed if you try this recipe!

Smoky Sweet potato black bean enchiladas recipe

And if you are a vegetarian, you won’t even miss the meat. 

“These were absolutely delicious! My toddler and my very picky 8 yr old both finished their plates. We used the Frontera enchilada sauce as recommended and dressed them with sliced avocado and my husbands homemade jalapeño-cilantro-lime crema. Oh so good! Will definitely be making these again – Kat”

enchilada recipe

“Made these for dinner and my whole family loved it! It was excellent and I highly recommend it!!” – Jennifer

enchiladas with sliced avocado from a side angle

The creamy avocado is the perfect contrast to the smoky filling, and the fresh lime really makes all of the flavors pop in your mouth.

Avocado and lime are not optional in my opinion, it really brings all the flavors together and gives the dish that “wow” factor!

enchiladas with avocado

These were just as delicious reheated in the oven the next day. 

The flavors really had a chance to marinate and it tasted incredible!

meatless dinner

If you love black beans and sweet potatoes, be sure to also try my 30 Minute Sweet Potato Refried Bean Nachos recipe!

enchiladas in a white pan with sliced avocado on top

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

Image with text "sweet potato black bean enchiladas"

Did you make this recipe? Be sure to leave a star rating below!

Sweet Potato Black Bean Enchilada Recipe

Yield: 12 enchiladas

Sweet Potato Black Bean Enchiladas

enchiladas with sliced avocado from a side angle

These sweet potato black bean enchiladas are sure to impress! Filled with roasted cubes of sweet potato, black beans, fresh lime, and topped with red enchilada sauce and mexican cheese. Serve with avocado, lime, and sour cream for a delicious vegetarian dinner!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 batch easy roasted sweet potatoes
  • 2 medium onions, diced
  • 10 cloves of garlic, minced
  • 1 can black beans, drained
  • juice of 1 lime
  • 3 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 1/2 cups freshly grated colby jack cheese
  • 8 oz enchilada sauce
  • 12 tortillas

for Serving

  • sliced avocado
  • lime wedges
  • sour cream

Instructions

  1. Make one batch of these Easy Roasted Sweet Potatoes
  2. Add the minced garlic and diced onion to a large skillet with 1 teaspoon of olive oil
  3. Sautee for 7-10 minutes, or until onion is translucent and softened
  4. Add to the skillet the drained black beans, roasted sweet potatoes cubes, juice of 1 lime, cumin, chili powder, and salt to taste (I used an additional 1/2 teaspoon as noted above)
  5. Warm the tortilla shells for 10 - 15 seconds before assembling. This will help avoid any breakage.
  6. Spray a 9 by 13 baking dish with cooking spray
  7. Fill each tortilla with the sweet potato black bean filling, then roll it up and place seam side down in the prepared baking dish
  8. Pour enchilada sauce evenly over the top of the enchiladas
  9. Add any leftover filling to the tops of the enchiladas, then cover with the fresh grated colby jack cheese
  10. Bake at 350 degrees for 25 - 35 minutes, or until cheese is bubbly and enchiladas have crisped on the edges. I like to also broil mine for a minute or two at the end to really get that browned cheesy goodness on top.
  11. Serve with avocado slices, lime wedges, and sour cream

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 727mgCarbohydrates: 39gFiber: 6gSugar: 2gProtein: 11g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

fingers holding up an energy ball with a bite taken out
Previous
No Bake Energy Balls
frosty pineapple smoothie in a glass with frozen pineapple on top
Next
Frosty Pineapple Smoothie

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Lydia Perry

Sunday 28th of June 2020

I really enjoyed reading about these recipes and I can't wait to try them! In fact, I have a few recommendations for you that I have tried before and I believe you will have fun making them!

Julie Fosd

Monday 24th of February 2020

These were so delicious! I had chipotle-roasted onion flavor olive oil so I used that, otherwise made just as directed! So happy I found these!

Joy Shull

Tuesday 25th of February 2020

So glad you enjoyed the recipe Julie!

Joyce Sebar

Saturday 18th of January 2020

Added capsicum, and corn to main dish. Just gave it more filling. Used leftovers for lunch. Great meat free meal. Had a tossed salad also.

Kat

Thursday 12th of September 2019

These were absolutely delicious! My toddler and my very picky 8 yr old both finished their plates. We used the Frontera enchilada sauce as recommended and dressed them with sliced avocado and my husbands homemade jalapeño-cilantro-lime crema. Oh so good! Will definitely be making these again

Joy Shull

Friday 13th of September 2019

Love hearing this! So glad you and your family enjoyed the recipe, thanks for sharing!

Caitlin

Monday 4th of February 2019

Looks amazing! Do you use corn or flour tortillas?

Joy Shull

Monday 4th of February 2019

I use flour tortillas! I find them easier to roll up.

Sharing is caring!