Sweet Potato Black Bean Enchiladas
on Jun 16, 2022, Updated May 17, 2024
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 sweet potato and black bean enchiladas are one of my favorite vegetarian meals.
Everyone loves this recipe when I make it! We are a big fan of veggie enchiladas in our house and love to try new variations.
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!
I love enchiladas because they are so simple to make but look impressive like you spent hours on dinner!
Ingredients need to make sweet potato enchiladas
- roasted sweet potatoes
- fresh garlic and onion
- black beans
- fresh lime juice
- spices: cumin, chili powder, and salt
- colby jack cheese
- enchilada sauce
- soft taco shells
How to make sweet potato black bean enchiladas
Step 1: make one batch of these easy roasted sweet potatoes to go in the filling. This is one of our favorite versatile sweet potato recipes and goes perfectly inside these enchiladas.
Step 2: 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.
Step 3: 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!
Step 4: Warm the tortillas for a few seconds in the microwave 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.
Step 5: 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.
Step 6: Bake the sweet potato enchiladas in a preheated 350 degree oven for around a half hour, until the edges are browned and the cheese is nice and bubbly.
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!
The flavor of this recipe is outstanding.
Just two enchiladas and I was completely full, this recipe is very filling!
Best toppings for 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!
You won’t be disappointed if you try this recipe!
And if you are a vegetarian, you won’t even miss the meat.
“Made these for dinner and my whole family loved it! It was excellent and I highly recommend it!!” – Jennifer
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.
More Mexican Recipes
Avocado and lime are not optional in my opinion, it really brings all the flavors together and gives the dish that “wow” factor!
These were just as delicious reheated in the oven the next day.
The flavors really had a chance to marinate and it tasted incredible!
Sweet Potato Black Bean Enchiladas
Ingredients
- 1 batch easy roasted sweet potatoes
- 2 medium onions, diced
- 10 cloves 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
- Make one batch of these Easy Roasted Sweet Potatoes
- Add the minced garlic and diced onion to a large skillet with 1 teaspoon of olive oil
- Sautee for 7-10 minutes, or until onion is translucent and softened
- 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)
- Warm the tortilla shells for 10 – 15 seconds before assembling. This will help avoid any breakage.
- Spray a 9 by 13 baking dish with cooking spray
- Fill each tortilla with the sweet potato black bean filling, then roll it up and place seam side down in the prepared baking dish
- Pour enchilada sauce evenly over the top of the enchiladas
- Add any leftover filling to the tops of the enchiladas, then cover with the fresh grated colby jack cheese
- 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.
- Serve with avocado slices, lime wedges, and sour cream
Video
Nutrition
I used vegan spicy Monterey Jack cheese & topped them with scallions & a little dab of Veganaise. So delicious
Could this be frozen after baking? Prepping postpartum meals.
I have not tried it myself but don’t see why not! I would freeze it after assembled before you bake it. Cover them with plastic wrap, then a layer of aluminum foil on top.
These were absolutely delicious! Thank you for sharing this recipe. We added Corn and fresh chopped cilantro as well. I also used a combination of Frontera green and red enchilada sauce