Sweet Potato Black Bean Enchiladas Recipe

This is smokey Sweet potato black bean enchiladas An easy vegetarian weeknight meal. They're loaded with a cayenne pepper enchilada sauceand melted Monterey Jack cheese for the perfect Tex-Mex bite.

Why You'll Love These Sweet Potato Black Bean Enchiladas

You'll skip take-out from your favorite Tex-Mex spots, so you can make (or reheat) these easy enchiladas at home.

• Tex-Mex. Roasted vegetables, tender beans, cumin, ground paprika and spicy chili powder give this recipe its Tex-Mex flavor profile.
• Vegetable-friendly. Anyone will be able to enjoy these Tex-Mex Veggie Enchiladas for dinner.
• comfortable Something about freshly baked enchiladas coated in salsa and melted cheese always hits the spot.
• Great for freezing. Pop them in the oven for a last minute meal on a lazy weeknight.

Recipe ingredients

The combination of sweet onions, creamy black beans and smoky cumin just screams Tex-Mex. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Grape seed oil – You can use olive, corn, vegetable, or canola oil.
• yellow onion – White onion also works.
• garlic- I prefer fresh garlic, but garlic powder and paste can be used instead.
• sweet potato – Make sure they are peeled.
• black beans – Try me Mexican Instant Pot Black Beans Or add your favorite canned ones.
• cumin – You can swap it out (including paprika and chili powder) for 3 teaspoons of taco seasoning.
• Smoked paprika – Sweet paprika is a good swap.
• Chili powder – Feel free to use red pepper flakes or finely chopped jalapeños.
• salt – Kosher salt is best.
• cilantro – Reduce the amount by half when dry.
• Red Enchilada the sauce – Try my homemade version or the store-bought Frontera Grill enchilada sauce.
• Corn tortillas – Go for flour tortillas if you have them on hand.
• Monterey Jack Cheese – Any processed cheese like muenster, cheddar or gouda is great for this.

How to Make Sweet Potato and Black Bean Enchiladas

Never make enchiladas with cold tortillas because they will snap when you roll them. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat it to 400F. Spread the bottom of an 8×8″ baking dish with 2 Tbsp enchilada sauce. Set it aside.
• Fry the vegetables. Add oil to a pan over medium-high heat. Add the onion, cook for 2-3 minutes, and then stir in the garlic. Cook for 30 seconds. Mix in the sweet potatoes and cook everything for 7-10 minutes or until the sweet potatoes are fork-tender.
• It's the season. Stir in black beans, cumin, paprika, chili powder, salt, and cilantro. Cook for 2-3 minutes. Remove filling from heat.
• Heat the tortillas. Place the tortillas on a clean kitchen towel or wet paper towels and microwave until warm and pliable.
• Roll them on. Add 2-3 tablespoons of filling to the center of each tortilla. Roll it up and place it side-down in the prepared baking dish. Repeat for all fillings and tortillas.
• Bake them. Add remaining salsa over enchiladas. Sprinkle evenly with cheese. Bake uncovered for 15 minutes.
• serve Remove enchiladas from oven. Add your favorite toppings, serve and enjoy!

Tips and variations

Toppings are your chance to get creative with spicy, creamy and crunchy ingredients!

• Add more protein. Stir in 1/2-1 cup shredded rotisserie chicken, grilled turkey, ground pork or beef. If you want to keep things vegetarian, add 1/2 cup of crushed extra-firm tofu.
• Use leftovers. Cut the residue from me Sweet potato fries, Herb Roasted Potatoesor Air Fryer Green Beans And stir them into the filling. Removing the kernel from me Corn on the cob Another great way to reduce food waste.
• Line it up. Reduce cleanup by lining the bottom of the baking dish with parchment paper to prevent sticking. When you're done, discard it and give the baking dish a quick rinse until clean.
• Add toppings. Sprinkle enchiladas with chopped jalapeños, diced avocado, crumbled queso fresco, crispy bacon, or sour cream for added flavor.
• Swap the salsa. Any kind of salsa (red or green) works for this recipe as long as it doesn't contain avocado or is too crunchy. try me Fresh salsa Or use one purchased from your favorite store.
• Make them creamy. Stir in 1/4-1/2 cup Mexican cream, heavy cream, or salsa/half-and-half.enchilada sauce For the bite of Crimea. It also helps in reducing heat.
• Cool remaining tortillas. If your tortillas are freshly made, spread the leftovers out on your counter to cool completely for 5 minutes. Stack them up again and save as usual. This helps prevent sticking and keeps your tortillas fresher for longer.

What to Serve with Black Bean and Sweet Potato Enchiladas

These Sweet Potato Black Bean Enchiladas are a hearty dinner option on their own. You can serve them with me Mexican Chopped Salad or Tex-Mex Chickpea Salad On the side. my Bacon Wrapped Stuffed Jalapeños Also super yummy. If you want to add some animal protein, try mine Green Sauce Carne Asada or Juicy Air Fryer Chicken.

Proper storage

Sprinkle a few tablespoons of extra cheese on top before reheating for a super melty bite.

• Fridge: Store them in an airtight container for up to 5 days. Discard them immediately if they taste sour.
• Freezer: Use this method for raw enchiladas. Assemble as usual and place in a disposable foil baking dish. Wrap twice in plastic wrap. Freeze for up to 3 months. Bake straight from frozen and add 10-15 minutes to total baking time or until heated through.
• To reheat them: Microwave for up to one minute. You can heat them in a pan (covered) on medium-high heat for 7-8 minutes. For larger portions, use oven at 350F for 20-25 minutes.

More enchilada recipes to try

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