These black bean sweet potato enchiladas are a crowd-pleaser! This tried and true vegetarian dinner is simple and full of flavor.

Here’s an incredible vegetarian recipe that is impressive every time: this one Sweet potato and black bean enchiladas! We originally published this recipe in 2012. And guess what? It has proven itself and is our favorite to this day. Tender sweet potatoes are the perfect contrast to hearty black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best sticky comfort food out there. Everyone will like it: we guarantee it. Here we made a few changes to the recipe to make it even better than ever!

Sweet potato enchiladas

Ingredients for enchiladas with black beans from sweet potatoes

The first mention of the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztecs. In this recipe we honor the great tradition of Mexican cuisine! Here, the combination of sweet and savory makes the aromas sing. Here’s what you need for this sweet potato enchiladas recipe:

  • Salsa Verde (green enchilada sauce): For quick enchiladas, use a great salsa verde that you bought in the store. Mild salsa is good, if you cook for a lot then any eater can add hot sauce to their taste. Or we think it goes perfectly with a medium heat salsa.
  • Sweet potatoes: Cook them for the fastest preparation: no need to roast here!
  • Red onion, green chillies and black beans: Canned beans and chilies make it quick and easy.
  • Colby Jack cheese: Colby brings massive flavor compared to a cheddar cheese.
  • Spices: Grab the chili powder, cumin, and garlic powder for this.
  • Tortillas: Corn tortillas are traditional in Mexican enchiladas; Flour tortillas are American-style and tend to be more durable

They will cook the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll with cheese into tortillas and top with salsa verde (and more cheese). Baking takes only 15 minutes: just until the cheese melts!

Sweet potato enchiladas with black beans

Flour tortillas vs corn tortillas

What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican enchiladas, and flour tortillas are more traditional in Tex Mex and American types. Here’s what you should know about the differences:

  • Corn tortillas are gluten free. Some brands can split while rolling! To combat this, find the best brand of corn tortilla you can find. Then brush with oil and cook for 15 seconds on each side before assembling. This makes it easier to roll.
  • Flour tortillas are not gluten-free, but are much easier to roll and generally more durable. The enchilada sauce also makes them sticky.
  • What about grain-free tortillas? Many grocery stores have other types of grain-free tortillas: almond flour, cassava flour, or chickpea flour (try the Siete brand). We haven’t tested these, so let us know in the comments below if you try them!

Make instructions / how to freeze enchiladas in advance

One great thing about sweet potato enchiladas is that you can cook up a large amount and freeze some for later! Or you can prepare everything the night before and then put it in the oven on the day of serving. Here’s how to prep or prepare these black bean sweet potato enchiladas:

  • Assemble the enchiladas. Stuff and roll the enchiladas as you normally would, but don’t bake them yet!
  • Cover with plastic wrap. Place a layer of cling film directly on the enchiladas pan. (This prevents freezer burn).
  • Cover with aluminum foil. Place 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly.
  • Chill overnight or freeze for up to 2 months. You can put in the fridge the night before and bake the next day. Otherwise, put them in the freezer! Frozen enchiladas should be kept in the freezer for 1 to 2 months as long as the foil does not tear (if this is the case, the enchiladas are more prone to freezer burn).
  • to bake. When you’re ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and the foil. Bake until cheese is fully heated and cheese has melted: about 20 to 30 minutes in the refrigerator and about 45 minutes when frozen.

Sweet potato enchiladas

Side dishes with sweet potato enchiladas

Would you like to make these sweet potato and black bean enchiladas for a meal? Here are some of our favorite enchiladas sites:

More enchilada recipes

Do you love enchiladas? There is nothing more comfortable and calming than a bubbling pan. Here are some of our favorite recipes:

To press
clock icon cutlery cutlery icon flagflag icon folder folder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconsprintsymbolsquaresquaresquaresymbolheartheart symbolheart solid heart solid icon


These black bean sweet potato enchiladas are a crowd-pleaser! This tried and true vegetarian dinner is simple and full of flavor.

  • 1 1/2 Pound (2 medium to large) sweet potatoes
  • 1 medium red onion (approx 1 cup finely diced)
  • fifteen-Ounce can black beans (or 1 ½ cups boiled black beans)
  • 8 ounces diced green chillies from the can (approx 1 cup)
  • ½ tablespoon Chili powder
  • ½ tablespoon cumin
  • ½ teaspoon Garlic powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 cups Green Sauce
  • 8 ounces (2 cups) Colby Jack cheese, grated
  • 10 8 inch flour tortillas
  • For the topping: sour cream, chopped coriander, guacamole, pico de gallo, feta or queso fresco
  1. Preheat the oven to 350 ° F.
  2. Boil the sweet potatoes: Dice the sweet potatoes into about 3/4 inch cubes (you can leave the skin or peel; be sure to trim off any dark or black spots). Put them in a saucepan and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender, if pierced with a fork, about 7 to 12 minutes. Drain.
  3. Prepare the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, mix the cooked sweet potato, red onion, black beans, green chillies, cumin, chilli powder, garlic powder, kosher salt, and freshly ground black pepper. Mix to combine. Season to taste and add a few more pinches of kosher salt if you like.
  4. Roll the enchiladas: Heat the tortillas in the microwave for a minute or in a pan for a few seconds on each side so they are flexible. Spread 1 cup of salsa verde in a large casserole dish or a rimmed baking sheet *. Fill each tortilla with half a cup of the filling, add 2 tablespoons of cheese, and roll up. Place each enchilada in the baking dish, seam side down (there will be some filling left). Repeat for the remaining tortillas.
  5. Top with salsa and cheese: When all the enchiladas are in the bowl, top with the remaining 1 cup of salsa verde and the remaining cheese.
  6. To bake: Put in the oven and bake for about 15 minutes until the cheese has melted. Serve garnished with sour cream, chopped coriander and other side dishes as desired.
  7. Make instructions in advance: See the section “Make-Ahead Instructions” above.


* Depending on your baking dish, you may need 2 bowls to fit all 10 tortillas. This recipe is technically enough for 12 tortillas if you can fit all of them in a baking dish or baking sheet.

  • Category: main dish
  • Method: Baked
  • Kitchen: Mexican inspired

Keywords: Sweet potato enchiladas with black beans, sweet potato enchiladas


Please enter your comment!
Please enter your name here