Black Bean Sweet Potato Enchiladas
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée.
Updated by Kathryne Taylor on October 22, 2024
Quick! I’m sharing these enchiladas with you as a suggestion for a post-Thanksgiving meal this weekend (don’t forget, I have lots of vegetarian Thanksgiving options here).
The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.
Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these. They are delicious, satisfying and leftovers taste even better the next day. If you want to make a vegetarian dinner and hear, “I don’t even miss the meat,” these enchiladas are for you.
This recipe is actually one that I shared back in 2011, but it was missing some key instructions, like how to roast the sweet potato. So, I revisited it and tweaked it a bit, and they’re better than ever.
These enchiladas taught me some valuable lessons about cooking back then, so I’m leaving my notes for you below.
From 2011: Do you ever cut corners when you’re following a recipe? I do—all the time—and I’m always learning from my mistakes.
Take these black bean sweet potato enchiladas, for example.
I blundered through Gluten Free Goddess’ recipe, made it my own, and came out a better cook in the end.
Lessons learned:
- Substitutions can be ok: I subbed Target’s salsa verde for the Karina’s green chile sauce, which worked out fine.
- Skipping steps is usually not ok: I ignored her recommendation to warm up the corn tortillas first, so they broke to pieces when I tried to wrap the tortillas around the inside ingredients. As a result, my enchiladas weren’t as pretty as they could have been, but it didn’t affect the flavor. I need to trust that my fellow cooks will not recommend additional steps if they are not integral to the dish’s success!
- Additions are just fine: I love spicy food, so I knew adding a jalapeño was a good idea. And it was.
- Pay more for high quality ingredients: Packaged breads, including tortillas, tend to be full of preservatives and unnecessary ingredients. I paid more for these sprouted grain corn tortillas at my local health food store, and go figure, they taste better than the rest!
- Some flavors are so good together, you can’t go wrong: Black beans and sweet potatoes are a delicious combination. Even with all my mistakes, I ended up with a mighty delicious meal.
Please let me know how these enchiladas turn out for you in the comments! I hope they’re your new favorite.
Craving more Mexican-ish, cheesy goodness? Don’t miss my roasted veggie enchilada casserole or baked jalapeño poppers.
Watch How to Make Enchiladas
Vegetarian Black Bean Sweet Potato Enchiladas
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients
Filling
- 1 ¼ pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper
Remaining Ingredients
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
- 10 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
- Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
- Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
- Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
- Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.
- Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
- Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
- Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
Notes
Recipe adapted from Gluten Free Goddess.
Make it gluten free: Use certified gluten-free corn tortillas.
Make it dairy free/vegan: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
YUM. I’ve been making a really simple black bean and sweet (mashed) potato quesadilla using the same sprouted tortillas and just a tiny little bit of goat cheese. Then I smother it in hot sauce. It’s perfection and the goat cheese is the just right.
Woah there, your quesadilla sounds amazing! Does the mashed sweet potato hold the tortillas together?
Wow, how good do these look?! I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight
These look amazing! I’m totally going to be trying these ASAP.
xo
Jean
Wow these look excellent! Thank you for sharing :)
These look so good! I may just make these tonight.
I made these for my boyfriend tonight and he practically inhaled them! I also added a little corn into the mix (I’m rather obsessed with the stuff) and it was a nice addition. I couldn’t find Fresno peppers, so I diced up an Anaheim. I have a great tortilla soup recipe that calls for those, so I figured they would be a good substitution.
So glad to hear it! Corn and an Anaheim pepper sound like great additions. Now I’m craving Mexican food…
These may be the best enchiladas I have ever had! So simple and delicious. I am so glad I found your blog. Our entire month of dinners are recipes from your website and not once have we been dissapointed!
I am so glad you enjoy my recipes, Amanda, and I’m astonished you’ve made a month of dinners with my recipes! If you have any feedback or suggestions, I’d love to hear it!
Hi Kate,
I just wanted to let you know I tried making this today and it turned out great. Even my fiance who’s a carnivore, liked them and was satisfied with his meatless dinner!!
Thanks for posting this!!
should I pre-cook the sweet potato?
Yes, the recipe calls for a baked sweet potato. Just use a fork to poke some holes in it, and toss it in the oven at 400 degrees Fahrenheit for around 45 minutes.
Just made these and OMG they are amazing! I did change it up a bit, using ingredients I already had (red salsa, cheddar cheese). Somehow I ended up with twice as much. :D
Those sound like great substitutions! Glad you loved the enchiladas!
Can you use canned sweet potatos?
I’m sure you could, yes! Freshly baked would probably taste better, but canned would be more convenient, I’m sure.
I made these for my family tonight! Generally, I have a very hard time cooking for my family because I am a vegetarian and I love spicy food wheras my family is afraid of non-italian food and I have two teenage brothers that are obsessed with meat. I made a few adjustments, given all the picky eaters I was cooking for. I left out the goat cheese and replaced the jalepeno and fresno peppers with a milder poblano pepper. I thought it came out great and 3/4 of my family agreed(the other one is my teenage brother who does not like any form of vegetable or vaguely healthy food.) The only comment I would have in the negative is that they came out a little dry and look drier than most enchiladas in the picture. I will probably add more liquid on top and in between them next time
I’m glad you and your family enjoyed the enchiladas—I have a picky brother, too, so I hear you on that! I’m sorry they turned out a little drier than pictured—hope you added more salsa at the end to make up for it!
I have been on a quest to search out recipes that call for at least 1 item from my weekly CSA basket. I was a bit leery when I came across this one, but i am so glad I tried it anyway!
This was fantastic. I used 2 finely diced serrano peppers, a handful of feta crumbles, and a 4 oz can of diced green chilies in place of the peppers, chilies, and goat cheese.
This is a keeper!
Glad to hear you enjoyed the enchiladas, Tammie!
These are delicious! When I first suggested them last week to my carnivore hubby, he made a face but agreed to give them a try. Now he is asking me to make them for dinner again this week – which is great because the recipe is so easy! I made them without the jalapeno or fresno peppers because he doesn’t like anything too spicy. I love spicy but even without the peppers I thought this had a pretty good kick (maybe it was my chili powder, which is pretty hot). I also didn’t add the goat cheese last time (forgot it when I was out shopping) and that would probably have tempered the heat some. If you want to make this more quickly I’ve found that sweet potatoes microwave well. If I’m going to eat them plain they are much better baked but for a recipe like this it is a real time saver.
Anyway, I think your blog is fantastic. It is well written and beautifully photographed. I’ve made a few of your recipes and they never disappoint. I can’t wait to try more.
Angela, I’m sorry I haven’t responded sooner. Thank you very much for commenting! So glad you both enjoyed the enchiladas. Great tip on microwaving the sweet potatoes, too. I bet you would also like my sweet potato burritos and poblano fajitas, too.
Hi, my kids love black bean everything so I gave these a try tonight. Just recently I canned my own Salsa Verde so I used this, and I roasted and peeled red peppers and used poblano peppers that I had chopped and froze a couple of weeks ago. The flavours were amazing! I used corn tortillas with no preservatives and certainly it is worth finding them and using them rather than the ones you find in the grocery stores. Will definitely be making this again this winter!
Lou-Ann, I’m delighted to hear that your family enjoyed the enchiladas! I bet they are extra amazing with your homemade salsa verde. Yum.
I made these last night and they were amazing! My husband said these are the best enchiladas he’s ever had. Thank you for the yummy idea! We loved them so much we almost had the left overs for breakfast. Instead, we’re having them for dinner again. Next to try is the stuffed poblanos. That’s tomorrow night!
Liz, thank you! I’m so glad you both loved the enchiladas. I eat Mexican leftovers for breakfast all the time! Hope you enjoyed the stuff poblanos, too.
OMG!! Loved this recipe! My son is a vegetarian and I knocked it out of the park with him when I made this last night. I didn’t have the green chiles but added half a jalapeno and they were so delicious that I made more tonight! Great recipe! Many thanks!!
Thanks, Polly! So glad you enjoyed these!
I’ve never commented on a recipe on a blog before, but this one was SO good I felt compelled to. Highly recommend! I will definitely make this again and again!
Thank you, Emily! I appreciate your comment!
These look delicious! I’m going to print the recipe and try it this weekend, thanks!
These sound good but you don’t HAVE to pay more for high quality ingredients for good Mexican food. Most Mexican markets are very affordable.
The one thing you should NEVER skimp on is the quality of your beans. Dried beans should be smooth and shiny, and they should plump up and get really creamy after cooking.
I made these for dinner tonight and they are amazing!! I roasted a giant batch of yams so I can throw them in salad all week for a light meal, and between that and the leftover enchiladas, i’m set for the week. Thank you!
This is one of my favorites — I’ve made it many times and it never disappoints (I’ve even made it with red enchilada sauce for some one with an allergy to tomatillos, and it holds up even with that revision if necessary)! Because I’m lazy, I typically lay down a layer of tortillas in the bottom and another on top rather than rolling each enchilada (tearing them to fit my 9 by 9 pan and still using 6-8 tortillas). Such a delicious and flavorful recipe, definitely one I come back to again and again.
Holy. Cow. These were unbelievably tasty. I can’t wait to get home and eat some of the left overs!
:) So happy you liked them, Dustin!
My daughter and son-in-law (both tri-athletes) practice ER medicine. Long hours at work with meals prepared at home. I use a homemade enchilada sauce instead of salsa, freezing two enchiladas per meal. As their food is heated, they are the envy of everyone at work. The comforting aroma of these delicious enchiladas fill the air of the ER and gives staff and patients alike a craving for Mexican food. It’s their favorite go to meal in the freezer.
YES – there are so many good things in this comment, I’m slightly overwhelmed. Happy to hear that the recipe is having such an impact :)
Hello there! I think it is so important for people to know that they are appreciated. I have made many recipes from your web site since becoming a vegetarian 2 years ago. You are so creative and have such great recipes. Always an inspiration. I love to cook but run out of ideas quickly. I made these enchiladas tonight for dinner and they would absolutely amazing. AMAZING! You are so talented. Keep the recipes coming! Thank you and good luck. Give hugs to Cookie for me!
Lindsey, thank you so much for your kind words! That really means a lot. :) I’ll keep the recipes coming, and Cookie says hi!
I’ve made this three times now, and it’s always a hit with my carnivore boyfriend who’s still adjusting to living with a vegetarian. The salsa verde used can change the level of spiciness (tonight was spicy!), but it’s always delicious with some sour cream and avocado. I cannot recommend this enough for a weekday dinner!
Thank you so much, Katie! So kind.
Yummy. Love all your recipes. Thank you.
Thanks, Anna!
This recipe is amazing. I made it sans cheese for a vegan friend and have made it with cheddar cheese as well. It is delicious and holds and freezes very well. I know this is many years old now, but a lot of times recipes don’t have feedback from people that have actually made the recipe!
Thanks for following up on this recipe, Rachel, I appreciate it! Happy to hear they kept well in the freezer.
Made this tonight at my daughter’s house in Atlanta. I can never find corn tortillas that are decent sized in in ATL (vs. in Denver where Mexican ingredients are easy to find), and none of us are anti-gluten so I used whole wheat tortillas, and made no other changes. Because the wheat tortillas and very pliable, I didn’t have to heat them first. Everyone really enjoyed the dish and it was easier to make then most enchiladas because only the potatoes had to be cooked in advance.
I don’t necessarily assume that all steps in any recipe are needed. For example, many recipes that include kale tell you to steam or sautéed it in advance. If I am using it in a soup or stew, I just wilt it in and it is perfectly fine.
There are some recipe elements that are just not worth doing from scratch if you are sort of time and salsa verde is one of them because you can buy decent ones in the grocery store. I used a medium green salsa called La Costena. Normally for enchiladas I use green enchilada sauce sold at King Soopers in Denver called Las Palmas, but it is not easily found in ATL. Next time I make this I’m going to try it with the Las Palmas. Next time I will also make more and freeze the second pan.
… swee-eet! Ta!
Delicious. One extra thought. Rather than toss the sweet potato skins, roast them a few quick minutes longer after brushing with a little bit of olive or avo oil. Also delicious :-)
I wonder about making this and instead of rolling the tortillas, if it can be layered instead. Sort of like a lasagne.
Have you tried that?
oh, i guess is should have read the comments first…i saw someone did that…of course, they’re not enchiladas, but…..
I haven’t tried that, but it would likely work! Let me know if you try it.
I agree. Black beans and sweet potatoes are really a great combination. I already sometimes use these two items as the ‘meat’ filling for when I make vegetarian tacos, but this recipe looks good and so do the photos.
Let me know what you think once you try them, Ben!
Yes please!!! I’ll take the whole pan.
how far in advance can you make the filing?
I’d say about two days. Hope that helps!
Such a perfect dinner to have once the Thanksgiving leftovers are gone! :)
I agree, Gaby!
Dear Kate, simply delicious! I made this last night and my very meat friendy family just loved it. Thank you. Kind regards from Hamburg, Germany
So happy to hear it! Thank you for your comment. I would love a star review, if you wouldn’t mind, since you liked it so much. :)
I made the sweet potato, red pepper, Farro soup with the Thai chili paste this morning, and it is delicious. Thanks so much. Pat
You are welcome, Pat!
I made these tonight for dinner and for lunch leftovers to start the week after a long Thanksgiving weekend. Great decision on my part, and excellent recipe on yours! :)
I reach for your cookbook at least once a week and turn to your website for ideas just as often. Thank you for making it easy for us to make good choices!
You are welcome, Darcie! I am happy you find the blog and cookbook so helpful. Both full of great recipes and ideas!
Does this dish do well as a left over?
Yes! It is great reheated. I would recommend reheating in the oven to keep it crispy.
Kate – Looks fab! I assume I can sub the cheese with my vegan alternative, but what do you recommend as a vegan sub for sour cream? Thanks!
Thank you! I haven’t tried it yet, but you can substitute vegan sour cream or try soy yogurt. It should provide a similar taste to sour cream. I hope it helps!
These enchiladas ROCK! I devoured them, and so did my one year old. Sweet potatoes have been the one veggie she doesn’t touch, but she quite literally matched me enchilada for enchilada every night we had these. Delicious, wholesome, and very easy to make for a great weeknight dinner. More flavorful than other enchilada recipes I’ve tried in the past.
Great!! Thank you, Carrie for your review and comment. I am happy the flavor was perfect. :)
Another fabulous vegetarian family recipe!!! I made this for my kids who are 8 and 10, and the neighbor kid who “doesn’t eat vegetables” scarfed one down. I should add that I snuck in a red pepper, zuccinni and summer squash and held the spice.
That is a win, Mela! I am happy your ‘no veggie’ eater was all about them. Thanks so much for your review. :)
Nutrition facts?
Hi Jaymee – The nutrition information is below the notes section under the recipe. You will need to click to expand. Hope this helps!
These were DELICIOUS! Really simple to make. Thanks for the recipe. Going to try your Vegan Chocolate Chip Cookies next!
I am happy you think so, Kate! Let me know what you think of the cookies :)
This recipe was spot on! I love sweet potatoes but have never tried them with black beans. Delicious!
That’s great to hear, Jenny! Thank you for your comment and review. I am happy you like the black beans with it.
Made these last night, and they were delicious! I got way more filling than 10 tortilla’s worth, but… I’m not complaining :D This is a keeper for sure!
Love to hear that, Sarah! Thank you for your comment and review.
Nice post. Thanks for sharing
You are welcome!
Such a great recipe! I made it without the sour cream drizzle, cilantro and red onions on top, as well as a bit less cheese than the recipe called for. My mom makes fantastic chicken and cheese enchiladas but this was a great lighter option.
The recipe made five servings worth of enchiladas which was great for meal prepping.
That is great to hear! Thank you, Emily for your review.
I love this recipe! Made it once for just spouse and myself. Now I’m going to make it for company this weekend. Any advice on what to serve with it? I’m going to grill/roast a batch of vegetables. Feels like not enough though. Advice? Thanks!!
Fun! I would recommend one of my Mexican inspired salads or my Mexican brown rice recipe would be great too. https://capital-fly.pro/2016/mexican-brown-rice-recipe/%3C/a%3E%3C/p%3E