These Sweet Potato Black Bean Enchiladas are cozy, cheesy, and packed with flavor. Sweet potatoes roast until caramelized, then get tossed with sautéed onion, jalapeño, smoky spices, and black beans. Rolled up in flour tortillas and smothered in red enchilada sauce and melty cheese, they make a hearty vegetarian dinner that even meat lovers will ask for again.
I tested these vegetarian enchiladas a few times to get the filling just right. The key is roasting the sweet potatoes instead of boiling them, which gives them sweet, caramelized edges and keeps the filling from turning mushy. A little Monterey Jack folded into the filling makes every bite extra gooey, and the whole recipe comes together with simple pantry ingredients.
If you loved this sweet potato enchiladas recipe, try our Vegetarian Enchilada Casserole or Sweet Potato Black Bean Chili next.
Why You'll Love This Recipe
- Roasted sweet potatoes for big flavor. Roasting caramelizes the sweet potatoes and brings out their natural sweetness, with far more depth than boiling.
- Hearty and filling. Sweet potatoes and black beans add fiber and protein, so this veggie dinner satisfies without any meat.
- Smoky with a little heat. Cumin, chili powder, smoked paprika, and a minced jalapeño balance the sweetness of the potatoes.
- Extra cheesy. Monterey Jack melts into the filling, and a Mexican cheese blend goes on top for a bubbly, golden finish.
- Easy to make ahead. Assemble them in advance and bake when you're ready, which makes them great for busy weeknights, meal prep, or feeding a crowd.
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Ingredients and Substitutions
To make these hearty Sweet Potato Black Bean Enchiladas, you will need the following ingredients (see recipe card below for quantities):
- olive oil - used to roast the sweet potatoes and sauté the vegetables. Avocado oil works as a substitute.
- sweet potatoes - you'll need about 1½ pounds, peeled and cut into ½-inch cubes so they roast evenly. Butternut squash works as a substitute. Prefer to skip the oven? You can boil the cubes for 8 to 10 minutes until just tender, though roasting gives a deeper, caramelized flavor.
- yellow onion - adds a sweet, savory base. White or red onion works too.
- jalapeño - adds gentle heat. Remove the seeds and ribs for less spice, or swap in a diced mild green chile or bell pepper.
- garlic - fresh cloves give the best flavor.
- seasoning - ground cumin, chili powder, smoked paprika, and dried oregano create a seasoning blend that adds warm, earthy flavor, mild heat and depth, and a smoky flavor. In a pinch, you can also use about 1 tablespoon taco seasoning in place of these 4 spices.
- salt and black pepper - season to taste, keeping in mind that the enchilada sauce and cheese add salt too.
- black beans - use one 15-ounce can, drained and rinsed. Pinto beans work as a substitute.
- Monterey Jack cheese - melts smoothly into the filling. Use pepper jack for a spicier kick, and grate it from a block for the best melt.
- fresh cilantro - brightens the filling. Leave it out or use parsley if you're not a cilantro fan.
- flour tortillas - 8-inch flour tortillas are soft and easy to roll without cracking. Corn tortillas work too, but warm them first so they don't tear.
- red enchilada sauce - use store-bought or homemade. Green enchilada sauce (salsa verde) also works. To boost store-bought sauce, simmer it for 5 minutes with a pinch of cumin and garlic powder.
- Mexican cheese blend - melts into a bubbly, golden topping. Cheddar or Colby Jack works as a substitute.
- optional toppings - sour cream, avocado, fresh cilantro, diced red onion, jalapeño slices, and lime wedges for a squeeze of fresh lime juice.
Equipment
You will need a large baking sheet, parchment paper, a large skillet, a 9x13-inch baking dish, and a spatula.
Instructions
- Roast the sweet potatoes. Line a large baking sheet with parchment paper. Toss the sweet potatoes with 1 tablespoon of the olive oil and spread them in a single layer on the prepared baking sheet. Roast in a 425°F preheated oven for 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized.
- Cook the vegetables. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and jalapeño and sauté until softened, about 5 minutes.
- Add seasoning. Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper, and cook for 1 minute, until fragrant.
- Finish the filling. Add the roasted sweet potatoes and black beans to the skillet and stir gently to combine. Remove from the heat and fold in the Monterey Jack cheese and cilantro.
- Assemble the enchiladas. Spread ½ cup of the enchilada sauce over the bottom of a greased 9x13-inch baking dish. Divide the filling evenly among the tortillas, roll them up tightly, and place them seam-side down in the baking dish.
- Add the sauce and cheese. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the Mexican cheese blend.
- Bake. Reduce the oven temperature to 375°F. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly.
- Serve. Let the enchiladas rest for 5 to 10 minutes before serving with your favorite toppings.
Expert Tip
Roast in a Single Layer for Caramelized Sweet Potatoes
Give the sweet potatoes plenty of room on the pan. If the cubes are piled up or touching, they steam instead of roast and end up soft and pale rather than caramelized. Use a large baking sheet, cut the cubes to the same ½-inch size, and flip them halfway through. Those caramelized edges add sweetness and help the filling hold its shape once it's mixed with the beans.
Recipe Variations
- Make it vegan. Use dairy-free shredded cheese, and check that your tortillas and enchilada sauce are dairy-free.
- Use corn tortillas. Warm them in a dry skillet or the microwave until pliable so they roll without cracking.
- Try green enchilada sauce. Swap in salsa verde for a tangy, bright flavor.
- Add greens. Stir a couple of handfuls of chopped baby spinach into the hot mixture and let it wilt.
- Add corn. Fold in 1 cup of frozen or fresh corn with the black beans for a sweet pop.
- Turn up the heat. Add 1 minced chipotle chile in adobo sauce to the skillet, or swap in pepper jack cheese.
- Switch the beans. Use pinto beans, kidney beans, or chickpeas in place of the black beans.
- Add chicken. Stir in shredded rotisserie chicken for a non-vegetarian version.
- Turn it into a casserole. Short on time? Try our Vegetarian Enchilada Casserole, which skips the rolling.
Tips for the Best Sweet Potato Black Bean Enchiladas
- Cut the sweet potatoes evenly. Same-size ½-inch cubes roast at the same rate, so none are mushy or undercooked.
- Warm the tortillas. Microwave them for 20 to 30 seconds so they're soft and easy to roll.
- Don't overfill. Spread about â…“ cup of the sweet potato mixture down the center of each tortilla so you can roll them tightly without the filling spilling out.
- Place them seam-side down. This keeps the enchiladas from unrolling as they bake.
- Pack them snugly. Fitting them close together in the dish helps them hold their shape.
- Grate your own cheese. Block cheese melts smoother and creamier than pre-shredded.
- Adjust the heat. Remove the jalapeño seeds and ribs for a milder filling, or leave them in for more kick.
- Broil for a crisp top. For extra browning, broil the enchiladas on high for the last 1 to 2 minutes, watching closely, until golden brown.
- Let them rest. A 5 to 10 minute rest sets the sauce so the enchiladas hold together when you serve them.
Storage
Make Ahead
Assemble the enchiladas through the sauce and cheese step, cover tightly, and refrigerate for up to 1 day. Bake straight from the fridge, adding about 5 to 10 minutes to the baking time. You can also roast the sweet potatoes and make the filling a day ahead.
How to Store
Let the enchiladas cool, then cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 3-4 days.
How to Reheat
Cover the baking dish with foil and reheat in a 350°F oven for 15 to 20 minutes, until warmed through. You can also microwave individual portions for 1 to 2 minutes.
How to Freeze
- To freeze before baking, assemble the enchiladas in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
- To freeze after baking, cool completely, wrap individual portions tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat as directed above.
How to Serve
Serve these enchiladas hot from the oven with a spoonful of sour cream, sliced avocado, and a squeeze of lime. They make a hearty weeknight dinner on their own or with a simple side.
These are my favorite sides to serve with them:
Mexican Side Dishes
Explore our vibrant collection of Mexican side dishes, perfect for adding bold flavors to any meal. From zesty salsas and street-style corn to seasoned rice and beans, these recipes bring a taste of Mexico to your table with ease and authenticity.
FAQ
Yes. Assemble the enchiladas, cover tightly, and refrigerate for up to 1 day before baking. Add 5 to 10 minutes to the baking time since they're going in cold.
Yes, either before or after baking. Wrap them tightly and freeze for up to 3 months, then thaw overnight in the fridge. See the storage section above for full instructions.
Yes. Use pre-cubed frozen sweet potatoes and roast them straight from frozen in a single layer, adding 5 to 10 minutes to the roasting time. They won't caramelize quite as much as fresh, but they work well in a pinch.
Peeling gives you a smoother, more tender filling. You can leave the skin on for extra fiber if you scrub the sweet potatoes well, but the skin can turn slightly chewy once roasted.
Canned black beans are already cooked, so just drain and rinse them and stir them into the filling, where they warm through in the skillet. If you're starting with dried beans, cook them until tender first, since they won't soften in the oven. One 15-ounce can is about 1½ cups of cooked beans.
Roasting the sweet potatoes instead of boiling them keeps the filling from getting watery. Spread a layer of sauce on the bottom of the dish, bake uncovered, and let the enchiladas rest for 5 to 10 minutes before serving so the sauce can set.
The biggest ones are skipping the step of warming the tortillas, which makes them crack, and overfilling them, which makes them hard to roll. Using too little sauce can leave the enchiladas dry, and leaving the bottom of the dish bare can make them stick. Other mistakes are undercooking the sweet potatoes so the filling is hard, using pre-shredded cheese that doesn't melt well, and skipping the rest time, which makes the enchiladas fall apart when served.
Usually there wasn't enough grease or sauce on the bottom of the dish. Grease the baking dish and spread a layer of enchilada sauce over the bottom before adding the enchiladas. If they've already stuck, let them rest for 5 to 10 minutes after baking, then loosen them with a thin spatula, working slowly so the tortillas don't tear.
Yes, they're a nutritious combination. Sweet potatoes provide fiber, potassium, and vitamin A, while black beans add plant-based protein and more fiber, which makes this filling satisfying without any meat. The cheese, sauce, and tortillas make enchiladas a more indulgent meal, so to lighten them up, use a little less cheese, choose corn tortillas, and serve them with a big side salad.
More Enchilada Recipes
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Sweet Potato Black Bean Enchiladas
- Total Time: 1 hour
- Yield: 10 enchiladas (about 5 servings) 1x
- Diet: Vegetarian
Description
These hearty enchiladas are filled with roasted sweet potatoes, black beans, and melty cheese, then baked in red enchilada sauce until bubbly.
Ingredients
For the filling:
- 3 tablespoons olive oil, divided
- 2 medium sweet potatoes (about 1½ pounds), peeled and diced into ½-inch cubes
- 1 medium yellow onion, diced
- 1 medium jalapeño, minced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup Monterey Jack cheese, shredded
- ¼ cup fresh cilantro, chopped
For the enchiladas:
- 10 flour tortillas (8-inch)
- 2½ cups red enchilada sauce
- 2 cups Mexican cheese blend, shredded
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Toss the sweet potatoes with 1 tablespoon olive oil and spread into a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and jalapeño and sauté until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper, and cook for 1 minute, until fragrant.
- Add the roasted sweet potatoes and black beans to the skillet and stir gently to combine. Remove from the heat and fold in the Monterey Jack cheese and cilantro.
- Spread ½ cup enchilada sauce over the bottom of a greased 9x13-inch baking dish. Divide the filling evenly among the tortillas, roll them up tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the Mexican cheese blend.
- Reduce the oven temperature to 375°F. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly.
- Let the enchiladas rest for 5 to 10 minutes before serving with your favorite toppings.
Notes
Storage: Assemble up to 1 day ahead, cover, and refrigerate, adding 5 to 10 minutes to the bake time. Refrigerate leftovers in an airtight container for up to 3-4 days and reheat covered in a 350°F oven for 15 to 20 minutes. To freeze, wrap the assembled unbaked enchiladas or baked individual portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
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