Why You’ll Love This Sweet Potato and Black Bean Enchiladas
- A perfect harmony of flavors and textures. You get the natural sweetness from the roasted potatoes, the creamy, soft bean filling, the tangy sauce, and the gooey, melted cheese on top. Every single bite is an adventure.
- It’s a fantastic make-ahead meal. You can assemble the entire dish a day in advance and just pop it in the oven when you’re ready. It also freezes like a dream, making future-you very, very happy.
- Incredibly satisfying and nourishing. This is one of those meals that leaves you feeling full and happy, not heavy. It’s packed with fiber and goodness, but the cheese and sauce make it feel like a proper treat.
- It’s a crowd-pleaser, through and through. Whether you’re cooking for vegetarians, trying to get more veggies into your family, or just want a delicious dinner, this recipe is a guaranteed hit. It’s vibrant, comforting, and just really, really good.
Ingredients & Tools
- 2 medium sweet potatoes (about 1.5 lbs total), peeled and diced into ½-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4 oz) diced green chiles
- ½ cup fresh cilantro, chopped, plus more for garnish
- 2 cups shredded Monterey Jack or Mexican blend cheese, divided
- 1 can (10 oz) red enchilada sauce (or about 1 ¼ cups homemade)
- 8 flour or corn tortillas (7- or 8-inch size)
- For serving: sour cream, avocado, lime wedges
Tools: A large baking sheet, a large skillet, a 9×13 inch baking dish, and a little bit of patience for rolling!
A quick note on the tortillas—honestly, both flour and corn work wonderfully here. Flour tortillas are a bit more pliable and easier to roll, especially if they’re not super fresh. Corn tortillas offer a more traditional, gluten-free option with a great flavor. The trick is to warm them up a bit before rolling to prevent cracking.
Serves: 4 | Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip roasting the sweet potatoes. Roasting, as opposed to boiling, concentrates their sweetness and gives them a much better texture that won’t turn to mush in the filling. You want them tender but still holding their shape.
- Warm those tortillas! I can’t stress this enough. Whether you pop them in the microwave for 20 seconds wrapped in a damp paper towel, or quickly heat them one by one in a dry skillet, warming them makes them flexible and prevents them from tearing when you roll.
- What kind of enchilada sauce is best? A good-quality store-bought sauce is a fantastic shortcut. Look for one in the international aisle with simple ingredients. If you have a little extra time, a quick homemade sauce truly elevates the dish, but honestly, a decent jarred sauce works great too.
- To corn or not to corn? If you’re using corn tortillas, they are more fragile. The warming step is non-negotiable, and you might even want to dip each one very quickly in the enchilada sauce before filling to add extra moisture and flavor.
How to Make Sweet Potato and Black Bean Enchiladas
Step 1: Roast the Sweet Potatoes. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with the olive oil, cumin, chili powder, and a good pinch of salt and pepper on a large baking sheet. Spread them out in a single layer—this is key for getting them nicely roasted, not steamed. Roast for about 20-25 minutes, or until they are tender and have some caramelized edges. You’ll start to smell that amazing, spicy-sweet aroma. Once done, set them aside but leave the oven on.
Step 2: Sauté the Aromatics. While the potatoes are roasting, heat a large skillet over medium heat. You can add a tiny drizzle of oil if needed, though it often isn’t. Add the chopped onion and cook for 5-7 minutes, until it becomes soft and translucent. Then, add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it will turn bitter.
Step 3: Combine the Filling. To the skillet with the onions and garlic, add the roasted sweet potatoes, the rinsed black beans, and the can of diced green chiles (don’t drain them—the little bit of liquid helps). Stir everything together gently over low heat just to warm through and combine. Remove the skillet from the heat and stir in the ½ cup of chopped cilantro and one cup of the shredded cheese. This is your glorious filling. Give it a taste and adjust the seasoning with more salt or pepper if you think it needs it.
Step 4: Assemble the Enchiladas. Reduce the oven temperature to 375°F (190°C). Pour about ½ cup of the enchilada sauce into the bottom of your 9×13 inch baking dish and spread it around to lightly coat the surface. Now, take your warmed tortillas. Spoon a generous ⅓ to ½ cup of the filling down the center of each tortilla. Roll the tortilla up tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, packing them snugly side-by-side in the dish.
Step 5: Sauce and Cheese Topping. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, making sure to cover the edges so they don’t dry out in the oven. Then, sprinkle the remaining one cup of cheese over the sauce. The sauce should look glossy and the cheese should be evenly distributed—this is what creates that beautiful, bubbly top.
Step 6: Bake to Perfection. Bake the enchiladas, uncovered, for 20-25 minutes, until the cheese is completely melted and bubbly, and the sauce is bubbling around the edges. If you want a bit more color on the cheese, you can pop it under the broiler for the last minute or two, but watch it like a hawk! Let the enchiladas rest for about 5 minutes after pulling them out of the oven—this helps them set up a bit and makes serving much easier.
Serving Suggestions
Complementary Dishes
- A simple cilantro-lime rice — The fresh, zesty flavor of the rice is the perfect neutral base to soak up any extra sauce and balance the richness of the enchiladas.
- A crisp, refreshing slaw — A cabbage slaw with a lime vinaigrette adds a fantastic crunch and a bright, acidic note that cuts through the cheesiness beautifully.
- Charred corn salad — The sweetness of the corn echoes the sweet potatoes and adds a smoky, summery element that just feels right.
Drinks
- A classic margarita (or a mocktail version) — The citrusy tang and slight saltiness are a legendary pairing with Mexican-inspired dishes like this.
- A light, crisp Mexican lager — The effervescence and clean finish of a beer like Corona or Modelo cleanse the palate between each delicious, cheesy bite.
- Sparkling water with lime — Sometimes, you just need something bubbly and neutral to highlight the food itself, and this never fails.
Something Sweet
- Mango sorbet — The tropical fruitiness is a light and vibrant way to end the meal without feeling too heavy.
- Churros with chocolate dipping sauce — If you’re going all out, this is the ultimate festive and indulgent finish.
- Flan — The creamy, caramel-coated custard is a classic dessert that provides a cool, smooth contrast to the spicy-savory main course.
Top Mistakes to Avoid
- Mistake: Using cold, stiff tortillas. This is the number one reason enchiladas fall apart during rolling. A cold tortilla will crack. Taking 30 seconds to warm them up transforms the entire process.
- Mistake: Overfilling the tortillas. It’s tempting to pack in as much filling as possible, but an overstuffed enchilada is hard to roll and will likely burst open in the pan. A generous ⅓ cup is usually the sweet spot.
- Mistake: Skipping the sauce on the bottom of the dish. That thin layer of sauce isn’t just for show—it prevents the tortillas from sticking to the pan and adds moisture so the bottoms don’t become tough or dry.
- Mistake: Not letting them rest after baking. I know it’s hard to wait when they smell so good, but if you cut into them immediately, the filling will just ooze out everywhere. A 5-minute rest lets everything set.
Expert Tips
- Tip: Add a secret ingredient for creaminess. For an even richer, creamier filling, stir in 4 ounces of softened cream cheese along with the shredded cheese. It melts into the filling and makes it incredibly luxurious.
- Tip: Get ahead on prep. You can roast the sweet potatoes and even make the entire filling mixture up to 2 days in advance. Store it in the fridge, and when you’re ready to eat, just assemble, sauce, and bake. It cuts the active prep time down to almost nothing.
- Tip: Customize the spice level. If you like a bit of heat, add a finely chopped jalapeño (seeds removed for less heat, included for more) to the onion when you sauté it. You could also use a spicy enchilada sauce or a pinch of cayenne pepper with the sweet potatoes.
- Tip: For a crispier top, broil at the end. If you love a little texture on your cheese, turn your oven to broil for the last 1-2 minutes of baking. Stay right by the oven door—it goes from golden to burnt very quickly!
FAQs
Can I make these enchiladas ahead of time?
Absolutely, and I highly recommend it! You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you’re ready, you might need to add a few extra minutes to the baking time since it will be going into the oven cold. You can also freeze the unbaked, assembled enchiladas for up to 3 months. Thaw overnight in the fridge before baking as directed.
Can I use corn tortillas instead of flour?
Yes, definitely. Corn tortillas are a great gluten-free option and have a lovely authentic flavor. The key is to warm them properly to prevent cracking. I often give corn tortillas a quick dip in the warm enchilada sauce before filling and rolling—it adds flavor and makes them even more pliable. Just be a little gentler when rolling them.
How can I prevent my enchiladas from getting soggy?
The main culprit for sogginess is usually too much sauce inside the enchiladas. Make sure you’re just spreading the sauce on the bottom and pouring it over the top, not filling the inside of the tortillas with it. Also, don’t skip the baking step uncovered, as this allows some of the liquid to evaporate and the top to get nicely cooked.
What’s the best way to reheat leftovers?
The microwave is quick but can make the tortillas a bit soft. For best results, reheat individual portions in a 350°F (175°C) oven for about 15-20 minutes, covered with foil, until heated through. This helps them retain their texture much better. You can also reheat them in an air fryer for a few minutes for a crisper top.
Can I add meat to this recipe?
Of course! While delicious as a vegetarian meal, you can easily add about a pound of cooked, seasoned ground beef, turkey, or shredded chicken to the filling mixture. Just make sure to adjust the seasoning accordingly, and you might need a slightly larger baking dish if you have significantly more filling.
Sweet Potato And Black Bean Enchiladas
Whip up the BEST vegetarian Sweet Potato & Black Bean Enchiladas! This easy, flavor-packed recipe is a crowd-pleasing, make-ahead meal that's pure comfort food.
Ingredients
Ingredients
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2 medium sweet potatoes (about 1.5 lbs total, peeled and diced into ½-inch cubes)
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1 tbsp olive oil
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1 tsp ground cumin
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1 tsp chili powder
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1 large yellow onion (finely chopped)
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2 cloves garlic (minced)
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1 can black beans (15 oz, rinsed and drained)
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1 can diced green chiles (4 oz)
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½ cup fresh cilantro (chopped, plus more for garnish)
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2 cups shredded Monterey Jack or Mexican blend cheese (divided)
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1 can red enchilada sauce (10 oz (or about 1 ¼ cups homemade))
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8 flour or corn tortillas (7- or 8-inch size)
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sour cream (for serving)
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avocado (for serving)
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lime wedges (for serving)
Instructions
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Roast the Sweet Potatoes. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with the olive oil, cumin, chili powder, and a good pinch of salt and pepper on a large baking sheet. Spread them out in a single layer—this is key for getting them nicely roasted, not steamed. Roast for about 20-25 minutes, or until they are tender and have some caramelized edges. You'll start to smell that amazing, spicy-sweet aroma. Once done, set them aside but leave the oven on.01
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Sauté the Aromatics. While the potatoes are roasting, heat a large skillet over medium heat. You can add a tiny drizzle of oil if needed, though it often isn't. Add the chopped onion and cook for 5-7 minutes, until it becomes soft and translucent. Then, add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it will turn bitter.02
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Combine the Filling. To the skillet with the onions and garlic, add the roasted sweet potatoes, the rinsed black beans, and the can of diced green chiles (don't drain them—the little bit of liquid helps). Stir everything together gently over low heat just to warm through and combine. Remove the skillet from the heat and stir in the ½ cup of chopped cilantro and one cup of the shredded cheese. This is your glorious filling. Give it a taste and adjust the seasoning with more salt or pepper if you think it needs it.03
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Assemble the Enchiladas. Reduce the oven temperature to 375°F (190°C). Pour about ½ cup of the enchilada sauce into the bottom of your 9x13 inch baking dish and spread it around to lightly coat the surface. Now, take your warmed tortillas. Spoon a generous ⅓ to ½ cup of the filling down the center of each tortilla. Roll the tortilla up tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, packing them snugly side-by-side in the dish.04
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Sauce and Cheese Topping. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, making sure to cover the edges so they don't dry out in the oven. Then, sprinkle the remaining one cup of cheese over the sauce. The sauce should look glossy and the cheese should be evenly distributed—this is what creates that beautiful, bubbly top.05
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Bake to Perfection. Bake the enchiladas, uncovered, for 20-25 minutes, until the cheese is completely melted and bubbly, and the sauce is bubbling around the edges. If you want a bit more color on the cheese, you can pop it under the broiler for the last minute or two, but watch it like a hawk! Let the enchiladas rest for about 5 minutes after pulling them out of the oven—this helps them set up a bit and makes serving much easier.06
