Sweet Potato Black Bean Enchiladas

These smokey sweet potato black bean enchiladas are an easy vegetarian weeknight dinner. They’re loaded with a red chili enchilada sauce, and melty Monterey Jack cheese for the perfect Tex-Mex bite.

Why You’ll Love These Sweet Potato Black Bean Enchiladas

You’ll be skipping take-out from your favorite Tex-Mex spots, just so you can make (or reheat) these easy enchiladas at home.

• Tex-Mex. Sautéed veggies, tender beans, cumin, earthy paprika, and spicy chili powder give this recipe its Tex-Mex flavor profile.
• Veggie-friendly. Anyone will be able to enjoy these Tex-Mex veggie enchiladas for dinner.
• Comforting. Something about freshly baked enchiladas coated in salsa and melty cheese always hits the spot.
• Great for freezing. Pop them into the oven for a last-minute meal on a lazy weeknight.

Recipe Ingredients

The combination of sweet onions, creamy black beans, and smokey cumin just screams Tex-Mex. Scroll to the recipe card at the bottom of the post for exact amounts.

• Grape seed oil – You can also use olive, corn, vegetable, or canola oil.
• Yellow onion – White onion works too.
• Garlic – I prefer fresh garlic, but garlic powder and paste can be used instead.
• Sweet potatoes – Make sure they’re peeled.
• Black beans – Try my Mexican Instant Pot Black Beans or add your favorite canned ones.
• Cumin – You can swap it (along with the paprika and chili powder) for 3 teaspoons taco seasoning.
• Smoked paprika – Sweet paprika is a good swap.
• Chili powder – Feel free to use red pepper flakes or finely chopped jalapeños.
• Salt – Kosher salt is best.
• Cilantro – Reduce the amount by half if it’s dried.
• Red enchilada sauce – Try my homemade version or Frontera Grill’s store-bought enchilada sauce.
• Corn tortillas – Go for flour tortillas if that’s what you’ve got on hand.
• Monterrey Jack cheese – Any melty cheese like Muenster, cheddar, or Gouda is great for this.

How to Make Sweet Potato and Black Bean Enchiladas

Never make enchiladas with cold tortillas because they’ll snap when you roll them. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 400F. Spread the bottom of an 8×8″ baking dish with 2 tablespoons enchilada sauce. Set it aside.
• Sautée the veggies. Add the oil to a pan over medium-high heat. Add the onions, cook them for 2-3 minutes, and then stir in the garlic. Cook for 30 seconds. Mix in the sweet potatoes and cook everything for 7-10 minutes, or until the sweet potatoes are fork-tender.
• Season it. Stir in the black beans, cumin, paprika, chili powder, salt, and cilantro. Cook for 2-3 minutes. Remove the filling from the heat.
• Heat the tortillas. Place the tortillas in a clean kitchen towel or between wet paper towels and microwave them until warm and bendy.
• Roll them. Add 2-3 tablespoons of filling along the center of each tortilla. Roll it up and place it seam side-down in the prepared baking dish. Repeat for all the filling and tortillas.
• Bake them. Add the remaining salsa over the enchiladas. Sprinkle evenly with cheese. Bake uncovered for 15 minutes.
• Serve. Remove the enchiladas from the oven. Add your favorite toppings, serve, and enjoy!

Tips & Variations

The toppings are your chance to get creative with spicy, creamy, and crunchy ingredients!

• Add more protein. Mix 1/2-1 cup shredded rotisserie chicken, grilled turkey, ground pork or beef into the filling for a heartier bite. If you want to keep things vegetarian, add 1/2 cup crumbled extra-firm tofu.
• Use leftovers. Chop up the leftovers from my Sweet Potato Fries, Herb Roasted Potatoes, or Air Fryer Green Beans and stir them into the filling. Removing the kernels from my Corn on the Cob is another great way to reduce food waste.
• Line it. Reduce clean-up by lining the bottom of the baking dish with parchment paper to prevent sticking. When you’re done, discard it and quickly rinse the baking dish until clean.
• Add toppings. Sprinkle the enchiladas with chopped jalapeños, diced avocado, crumbled queso fresco, crispy bacon, or a dollop of sour cream for more flavor.
• Swap the salsa. Any type of salsa (red or green) works for this recipe as long as it doesn’t have avocado or is too chunky. Try my Fresh Salsa or use your favorite store-bought one.
• Make them creamy. Stir 1/4-1/2 cup Mexican crema, heavy cream, or half-and-half into the salsa/enchilada sauce for a creamier bite. It also helps tone down the heat.
• Cool the leftover tortillas. If your tortillas are freshly made, spread the leftovers out on your counter to cool completely for 5 minutes. Stack them up again and store as usual. This helps prevent sticking and keeps your tortillas fresh for longer.

What To Serve With Black Bean and Sweet Potato Enchiladas

These sweet potato black bean enchiladas are a hearty dinner option on their own. You can also serve them with my Mexican Chopped Salad on the side. My Bacon Wrapped Stuffed Jalapeños are super yummy as well. If you want to add some animal protein, try my Salsa Verde Carne Asada or Juicy Air Fryer Chicken.

Proper Storage

Sprinkle a couple tablespoons of extra cheese on top before reheating for a super melty bite.

• Fridge: Place them in an airtight container for up to 5 days. Discard them immediately if they taste sour.
• Freezer: Use this method for raw enchiladas. Assemble as usual and place them in a disposable foil baking dish. Wrap it in plastic wrap twice. Freeze for up to 3 months. Bake straight from frozen and add 10-15 minutes to the total baking time or until warm.
• To reheat them: Microwave them for up to a minute. You can also heat them in a pan (covered) for 7-8 minutes over medium-high heat. For large portions, use the oven at 350F for 20-25 minutes.

More Enchilada Recipes To Try

• The Ultimate Easy Beef Enchilada Recipe
• Spiralized Vegetable Enchiladas
• Chicken Enchiladas with Poblano Cream Sauce
• Creamy Chicken Enchiladas Verde
• Overnight Breakfast Enchiladas

Print