Sweet Potato Black Bean Enchiladas

You won’t even miss the meat in these Sweet Potato Black Bean Enchiladas! They’re a delicious vegetarian twist on a classic Mexican recipe. With a few simple substitutions, these easy enchiladas dish can also be made vegan and dairy-free!

Sweet Potato Black Bean Enchiladas Recipe

Enchiladas are one of the BEST dishes you can get when eating at a Mexican restaurant.

Whether a classic Chicken Enchiladas with Red Sauce or a Salsa Verde Enchiladas recipe – they’re always SO full of flavor.

But one night recently I was craving the taste and flavor of an enchilada, but without the meat.

Could it be done? Can you actually make an enchilada recipe with just VEGETABLES that tastes as good as a meat-loaded one?

Well I think you already know the answer to that, because here, right in front of you are these drool-worthy Sweet Potato Black Bean Enchiladas.

They’re actually a spin-off from these Sweet Potato Black Bean Tacos and taste just as good—if not better! (And you still get all the health benefits of sweet potatoes. Learn more with Are sweet potatoes healthy?)

You can also easily prep them ahead of time and have them ready to pull out and bake in the oven when you’re ready to eat.

The whole family will love these veggie-filled, cheesy enchiladas on meatless Mondays or Taco Tuesday!

Ingredients

Here are the simple ingredients you need to make these sweet potato and black bean enchiladas:

• Sweet Potatoes. Either jewel or garnet sweet potatoes work well in this recipe. If you can, buy organic since potatoes are grown underground and soak up a lot of the chemicals used when fertilizing. Yams will work, but they’ll have a starchier texture. (Here’s more info on Yams vs. Sweet Potatoes.)
• Black Beans. Simple canned black beans will do, but you can also cook your own black beans or make Instant Pot black beans if you’d prefer. Just make sure you thoroughly rinse and dry the canned kind before mixing them in.
• Kale. Yes! We’re sneaking in some greens here.  If you want to leave this out, you can, but it adds a good amount of nutrition without too strong of flavor.
• Seasonings. Ahhh. The secret to the flavor in these bad boys! A combination of cumin, paprika, chili powder, cayenne pepper, and just a touch of cinnamon give these enchiladas a really hearty and savory flavor. If you don’t have time to mix all of these up, feel free to substitute with a store-bought or Homemade Taco Seasoning instead.
• Salsa. Now this one is totally up to you!  Either a mild or medium heat salsa can be used. Salsa verde, or green sauce, pairs wonderfully with the other flavors, but you can also use a homemade red enchilada sauce if you’d prefer.
• Cheese. Shredded cheddar or Monterrey Jack both work great. Or grab a bag of a Mexican cheese blend. If you’re vegan or dairy-free you can either leave the cheese out completely or substitute it with a dairy-free cheese alternative.
• Tortillas. Corn tortillas are absolutely essential when making enchiladas, especially if you want to keep them gluten-free. You can use white or yellow corn, it doesn’t really matter.  Avoid using flour tortillas as they tend to get gummy after baking.

How to Make Sweet Potato Black Bean Enchiladas

Below are the steps to follow to make these sweet potato enchiladas recipe:

Prep the Sweet Potatoes

A key part of making the filling for these enchiladas is making sure you prep the sweet potatoes correctly.

If you haven’t already, first rinse and scrub the potatoes thoroughly to remove any dirt and debris.

Next, peel the potatoes using a potato peeler. This is optional, and you can keep the skin on if you’d prefer.

Cut the sweet potatoes into ½-inch cubes.  If you cut the potatoes too large they will take a lot longer to cook.

Make the Filling

Before you do anything else, preheat the oven to 350°F.

Add the oil and onions to a large skillet over medium heat. Sauté for 2-3 minutes. Stir in the minced garlic and continue sautéing for an additional minute. 

Dump in the peeled and cubed sweet potatoes and cook for 2 minutes. Cover the skillet with a lid and continue cooking for 8-10 minutes, or until the potatoes are fork tender. 

Whisk together salt, pepper, cumin, paprika, cayenne pepper, and cinnamon in a small bowl.

Once the potatoes are soft, turn off the heat and stir in the seasoning mix, drained black beans, and chopped kale.  

Prep Your Tortillas

There’s a little trick I learned that takes enchiladas and tacos over the top! You pan-fry the tortillas in a bit of coconut oil before making them into enchiladas. 

WHAT?! Yes! The coconut oil not only makes the tortillas soft and pliable, but it also gives them an incredible flavor!

Also, if you’ve ever ended up with soggy enchiladas then this is where the error occurred.

Pan-frying a tortilla in hot oil creates a barrier between it and the sauce so it does not soak up too much when baking.

Assemble the Enchiladas

Once you’ve got your filling made and the tortillas softened, it’s time to fill them up.

To do this fill the center of each tortilla with about ¼-cup of the cooked sweet potato and black bean filling, along with 2 tablespoons of shredded cheese. Repeat with the remaining tortillas.

Place the filled tortillas seam side down in a large baking or casserole dish that has been sprayed with non-stick cooking spray.

Pour the entire jar of salsa over the enchiladas, making sure to spread it over the edges of the tortillas.

Sprinkle the remaining cup of shredded cheese on top of the enchiladas.

Cover the dish with a piece of aluminum foil and bake, covered, in the 350°F preheated oven for 25 minutes. Remove the foil and cook for an additional 5 minutes.

Serve the Enchiladas

These vegetarian enchiladas are already bursting with flavor, but there’s a few simple toppings you can add on to really freshen them up:

• Homemade Guacamole
• Fresh Salsa
• Diced tomatoes
• Finely chopped cilantro
• Chopped green onions
• Sliced or diced avocado
• Sour cream

Meal Prep and Storage

• To Prep Ahead: You can prep the entire enchilada dish up to 24 hours in advance and stop just before baking. Or you can prepare the sweet potatoes and store them in the refrigerator for a few days until ready to use.
• To Store: Store the enchiladas in an airtight container or in the baking dish they were cooked in with a piece of foil over the top in the refrigerator for up to 3-4 days. 
• To Freeze: Completely cooled enchiladas can also be frozen for up to 3-4 months.
• To Reheat: It’s best if you keep enchiladas in the baking dish you cooked them in so they’re easier to reheat. To warm them back up, heat the oven to 300°F, covered, and cook for 10-15 minutes or until heated through.

Dietary Modifications

The recipe you’ll find below is already gluten-free and soy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Dairy-free: Skip the cheese.
• Vegan: Stick with a vegan cheese, or leave it out.

What is the secret to good enchiladas?

The secret to good enchiladas is pan frying the tortillas first and ensuring you use flavorful fillings. Experiment with sauces and seasonings to find your favorite style.

Is it better to use corn tortillas for enchiladas?

Corn tortillas are usually used to make enchiladas. Flour tortillas are softer, but tend to get soggy. In order to prevent corn tortillas from cracking, quickly pan-frying in a bit of oil will make the tortillas much easier to roll into enchiladas.

Why are my tortillas soggy in enchiladas?

Your tortillas might be soggy because you used flour tortillas instead of corn, or you didn’t pan fry them first. Pan-frying tortillas in hot oil before rolling creates a slight barrier between the tortilla and the sauce so they do not absorb too much of it while baking.

Expert Tips and Tricks

• DIY time. Make the seasoning mix from scratch, it’s surprisingly easy!
• Corn is key. Use white or yellow corn tortillas for the best texture as flour tortillas get soggy after cooking.
• Fry ’em up. Heat the tortillas up in some oil in a frying pan before filling.
• Prep time. You can quickly peel and cut the potatoes a day early to save time.
• Top it off. Don’t forget the homemade guacamole (or avocado slices) and salsa along with fresh cilantro and sour cream before serving.

What to Serve with Enchiladas?

There are a few classic sides that are perfect with enchiladas. Whip up any of these Mexican food recipes with this dish.

Instant Pot Mexican Rice or the traditional Mexican Rice are delicious.

And you can’t forget beans! Try Refried Black Beans, Instant Pot Black Beans, or Instant Pot Refried Black Beans.

Mexican Street Corn Salad is a favorite, as well.

More Enchilada Recipes

Enchiladas are so yummy, and come in so many flavors. Try any of these varieties next.

Chicken Mole Enchiladas are easier to make than you think.

Or, stick with classics like Chicken Verde Enchiladas or Shredded Chicken Enchiladas.

Air Fryer Fish Tacos are delicious, too.