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.

Black Bean Sweet Potato Enchiladas - Easy Vegetarian Recipe

Name: Black Bean Sweet Potato Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
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

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

Scale

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

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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