Last week, I was staring into my pantry wondering what to make for dinner when I spotted a can of black beans sitting next to some gorgeous sweet potatoes I’d picked up at the farmer’s market.
That’s when inspiration struck – why not combine these nutritious powerhouses into something the whole family would love?
Enter these absolutely divine Black Bean Sweet Potato Enchiladas that have become our new weeknight hero meal! Trust me, even my pickiest eater Noah asks for seconds every single time.
These vegetarian enchiladas are everything I love about Mexican comfort food – they’re hearty, flavorful, and incredibly satisfying without any meat.
Plus, they’re packed with protein from the black beans and loaded with vitamins from those beautiful orange sweet potatoes.
If you’re looking for more protein-packed vegetarian options, you’ll also love my high-protein cottage cheese recipes that are perfect for busy weeknights.
Why You Will Love These Black Bean Sweet Potato Enchiladas
- Simple ingredients you probably already have in your pantry
- Ready in about 1 hour from start to finish
- Naturally vegetarian but so hearty that meat-eaters won’t miss it
- Make-ahead friendly for busy weeknight dinners
- Freezer-friendly for meal prep champions
- Kid-approved flavors that aren’t too spicy
Ingredients for Black Bean Sweet Potato Enchiladas
For the Filling:
- 1¼ pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper
For Assembly:
- 2 cups (16 ounces) mild salsa verde, homemade or store-bought
- 10 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
How to Make Black Bean Sweet Potato Enchiladas
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the sweet potatoes in half lengthwise and lightly coat the flat sides with olive oil.
Place them flat-side down on the baking sheet and bake for 30-35 minutes until tender and cooked through.
Keep the oven on since we’ll need it for the enchiladas!
Step 2: Prepare the Filling Base
While those beautiful sweet potatoes are roasting, pour about ½ cup of salsa verde into the bottom of a 9×13-inch baking dish to prevent sticking.
In a medium bowl, combine the black beans, both cheeses, diced green chiles, minced jalapeño, garlic, lime juice, and all the spices.
Step 3: Mash and Mix
Once the sweet potatoes are cool enough to handle, scoop out the flesh with a spoon (discard the skins).
Lightly mash the sweet potato with a fork – you want some texture, not baby food!
Stir the mashed sweet potato into your black bean mixture and season with additional salt and pepper to taste.
Step 4: Warm the Tortillas
This step is crucial for preventing torn enchiladas!
Warm your corn tortillas one by one in a dry skillet or all at once in the microwave wrapped in a damp paper towel for 30 seconds.
Wrap them in a clean tea towel to keep them pliable.
Step 5: Assemble Your Enchiladas
Working with one tortilla at a time, spread about ½ cup of the Black Bean Sweet Potato filling down the center.
Roll both sides over the filling and place seam-side down in your prepared baking dish.
Repeat with all tortillas.
Step 6: Top and Bake
Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.
Bake for 25-35 minutes until the sauce is bubbling and the cheese is gorgeously golden.
Step 7: Finish with Fresh Toppings
Let the enchiladas cool for 5 minutes (trust me on this – they’ll be molten hot!).
Whisk together the sour cream and water to create a drizzly sauce, then drizzle over the enchiladas.
Top with fresh cilantro and red onion for that perfect pop of color and freshness.
Storage and Reheating Tips for Your Enchiladas
Store leftover Black Bean Sweet Potato Enchiladas covered in the refrigerator for up to 4 days.
They actually taste even better the next day as all those flavors meld together beautifully!
For reheating, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.
If the enchiladas seem dry, add a splash of salsa verde before reheating.
These freeze beautifully too! Assemble the enchiladas without baking, wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
Bake from frozen, adding an extra 15-20 minutes to the cooking time.
Variations for Black Bean Sweet Potato Enchiladas
Protein Boost
Add some crumbled tempeh or extra beans to make these even more filling.
Spice Level
Adjust the heat by using mild or hot salsa verde, and add more or less cayenne pepper to the filling.
Cheese Swaps
Try pepper jack for extra heat, or go dairy-free with your favorite plant-based cheese.
Veggie Additions
Diced bell peppers, corn, or spinach all work wonderfully in the filling.
Sauce Switch
These are equally delicious with red enchilada sauce instead of salsa verde – just use the same amount!
FAQs About Black Bean Sweet Potato Enchiladas
Can I make these enchiladas ahead of time?
Absolutely! These vegetarian enchiladas are perfect for meal prep.
Assemble them completely up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate.
When you’re ready to eat, just remove the plastic, cover with foil, and bake as directed.
You might need to add 5-10 extra minutes since they’ll be starting from cold.
Are Black Bean Sweet Potato Enchiladas healthy?
Yes! These enchiladas are packed with nutrients from the sweet potatoes (vitamin A, fiber, potassium) and black beans (protein, fiber, folate).
They’re also naturally vegetarian and can easily be made vegan by omitting the cheese or using plant-based alternatives.
Can I use flour tortillas instead of corn?
While you can use flour tortillas, I really recommend sticking with corn tortillas for authentic flavor and better texture.
Corn tortillas hold up better to the sauce and won’t get as soggy.
If you must use flour tortillas, choose the smallest size available.
What’s the best way to prevent soggy enchiladas?
The key is not over-saucing! Use just enough salsa verde to coat the bottom of your dish and the top of the enchiladas.
Also, make sure your filling isn’t too wet – if your mixture seems watery, drain off any excess liquid before assembling.
Final Thoughts on Black Bean Sweet Potato Enchiladas
These Black Bean Sweet Potato Enchiladas have honestly become one of our most-requested dinner recipes.
There’s something so satisfying about the creamy sweet potatoes paired with hearty black beans, all wrapped up in those tender corn tortillas and smothered in that gorgeous green sauce.
What I love most is how this recipe proves that vegetarian meals can be just as hearty and satisfying as any meat-based dish.
Henry was skeptical at first (he’s definitely a meat-and-potatoes kind of guy), but now he requests these at least once a week!
The best part? They’re so easy to customize based on what you have in your pantry.
No jalapeño? Skip it. Want more protein? Add an extra can of beans. Need it dairy-free? Use your favorite plant-based cheese.
This recipe is incredibly forgiving and perfect for busy families like ours.
I promise these Black Bean Sweet Potato Enchiladas will become a regular rotation in your dinner planning.
Recipes You May Like
If you’re loving these Black Bean Sweet Potato Enchiladas, you’ll definitely want to try my Easy Crock Pot Birria Tacos for another Mexican-inspired family favorite that’s perfect for busy weeknights.
For another protein-packed vegetarian option, check out my High-Protein Cottage Cheese Wraps – they’re equally satisfying and perfect for lunch or dinner.
And if you’re meal prepping, don’t miss my Easy Amish Beef Stew Recipe – it’s another make-ahead winner that feeds a crowd!
Happy cooking!
Amelia
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Black Bean Sweet Potato Enchiladas
- Total Time: 1 hour
- Yield: 5 servings
- Diet: Vegetarian
Description
These absolutely divine Black Bean Sweet Potato Enchiladas are everything I love about Mexican comfort food – they’re hearty, flavorful, and incredibly satisfying without any meat. Plus, they’re packed with protein from the black beans and loaded with vitamins from those beautiful orange sweet potatoes.
Ingredients
- 1¼ pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper
- 2 cups (16 ounces) mild salsa verde, homemade or store-bought
- 10 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper
- Slice the sweet potatoes in half lengthwise and lightly coat the flat sides with olive oil
- Place them flat-side down on the baking sheet and bake for 30-35 minutes until tender and cooked through
- While those beautiful sweet potatoes are roasting, pour about ½ cup of salsa verde into the bottom of a 9×13-inch baking dish to prevent sticking
- In a medium bowl, combine the black beans, both cheeses, diced green chiles, minced jalapeño, garlic, lime juice, and all the spices
- Once the sweet potatoes are cool enough to handle, scoop out the flesh with a spoon (discard the skins)
- Lightly mash the sweet potato with a fork – you want some texture, not baby food
- Stir the mashed sweet potato into your black bean mixture and season with additional salt and pepper to taste
- Warm your corn tortillas one by one in a dry skillet or all at once in the microwave wrapped in a damp paper towel for 30 seconds
- Working with one tortilla at a time, spread about ½ cup of the Black Bean Sweet Potato filling down the center
- Roll both sides over the filling and place seam-side down in your prepared baking dish
- Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese
- Bake for 25-35 minutes until the sauce is bubbling and the cheese is gorgeously golden
- Let the enchiladas cool for 5 minutes
- Whisk together the sour cream and water to create a drizzly sauce, then drizzle over the enchiladas
- Top with fresh cilantro and red onion for that perfect pop of color and freshness
Notes
These vegetarian enchiladas are perfect for meal prep and freeze beautifully! They actually taste even better the next day as all those flavors meld together. Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 385
- Sugar: 8g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 25mg
