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Healthy vegetarian enchiladas are served for a Mexican inspired dinner.
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5 from 3 votes

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, this easy enchiladas dish can also be made vegan and dairy-free!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Mexican
Servings: 5 servings
Author: Jennifer Deppa


  • 1 ½ lbs. sweet potatoes peeled and cut into ½-inch cubes
  • 2 Tbsp. oil avocado or olive
  • 1 small sweet onion finely diced
  • 3 cloves garlic crushed
  • 1 tsp. salt to taste
  • ¼ tsp black pepper to taste
  • 1 tsp. cumin
  • 1 tsp paprika
  • ¼ tsp chili powder
  • tsp cayenne pepper
  • tsp. cinnamon
  • 15 oz. can black beans rinsed and drained
  • 2 cups kale finely chopped
  • 8-10 corn tortillas
  • 2 Tbsp coconut oil
  • 2 cups shredded cheese cheddar or Monterrey Jack
  • 16 oz. jar salsa verde mild or medium


  • Preheat oven to 350°F

Sweet Potato Black Bean Filling:

  • Add oil and onions to a large skillet over medium heat. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
  • Add 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.
  • In a separate large skillet over medium-low heat add a few teaspoons of coconut oil. Place 2-3 tortillas in a single layer and cook for about 1 minute per side, or until they are soft and pliable. Place on a paper towel-lined plate to let any excess oil drain off.

Enchilada Assembly:

  • Fill each tortilla with equal amounts of the sweet potato and black bean mixture along with 2 tablespoons of shredded cheese.
  • Place the filled tortillas seam-side down in a large baking 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.
  • Top the enchiladas with the remaining cup of shredded cheese.
  • Cover the dish with a piece of aluminum foil and baked, covered, in the preheated oven for 25 minutes. Remove the foil and cook for an additional 5 minutes.
  • Serve enchiladas with cilantro, tomatoes, and diced avocados. Enjoy!


  • Vegan or dairy-free?  Leave the cheese out completely or substitute it with a dairy-free cheese alternative.
  • Use 1 tablespoon of taco seasoning mix instead of the cumin, paprika, cayenne pepper, and cinnamon if you'd prefer.  Adjust the amount of salt you add accordingly.

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.


Calories: 592kcal | Carbohydrates: 73g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 35mg | Sodium: 1751mg | Potassium: 1215mg | Fiber: 13g | Sugar: 13g | Vitamin A: 23150IU | Vitamin C: 43mg | Calcium: 388mg | Iron: 4mg