Black Bean and Sweet Potato Enchiladas

These Black Bean and Sweet Potato Enchiladas are the perfect comfort food with a healthy twist. Simple, flavorful, and packed with plant-based goodness, they’re sure to be a family favorite.

These Black Bean and Sweet Potato Enchiladas are a hearty, flavorful dish with a perfect balance of savory spices and rich enchilada sauce. The combination of roasted sweet potatoes, black beans, and melted Monterey Jack cheese creates a delicious texture and flavor profile that’s both comforting and nutritious. Whether you’re making them for dinner or prepping for the week ahead, they’re sure to become a go-to in your recipe rotation.

Directions

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 16

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they are tender and lightly browned. Season with garlic powder, cumin, chili powder, salt, and pepper. Remove from heat.
In a large mixing bowl, combine the sautéed sweet potatoes, black beans, and diced red onions. Mix everything well. This will be your enchilada filling.
Heat the corn tortillas slightly to make them more pliable. You can warm them in a dry skillet for about 20 seconds on each side or microwave them wrapped in a damp towel for 20-30 seconds.
Spread a thin layer of enchilada sauce at the bottom of a large 9x13-inch baking dish.
Take one tortilla and fill it with about 1/4 cup of the sweet potato and black bean mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, lining them up closely in the dish.
Once all the tortillas are filled and arranged, pour the remaining enchilada sauce evenly over the top, ensuring that the tortillas are covered with sauce.
Sprinkle the Monterey Jack cheese generously over the top.
Cover the dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Once the enchiladas are done, remove them from the oven. Top with sliced jalapeños, black olives, and a sprinkle of fresh cilantro.
For extra flavor, add more shredded cheese if desired and return the dish to the oven for a few more minutes until the cheese is melted.
Serve hot, with a dollop of sour cream or plain Greek yogurt on the side if desired.

Tips & Variations

Make Ahead: Assemble the enchiladas a day before and store them in the fridge. Bake just before serving!
Spicy: Add extra jalapeños or chili flakes for more heat.
Vegan Option: Use dairy-free cheese for a plant-based version.

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Ingredients

For the Enchiladas:

2 medium sweet potatoes, peeled and diced
2 cans (15 oz) black beans, drained and rinsed
1 large red onion, diced
2 cups shredded Monterey Jack cheese (or more for extra cheesy goodness)
16 corn tortillas
2 cups enchilada sauce
1 tablespoon olive oil (for sautéing)
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste

Toppings (optional but recommended):

1 fresh jalapeño, thinly sliced
1/2 cup sliced black olives
1/2 cup fresh cilantro, chopped
1/2 cup shredded Monterey Jack cheese (for topping)
Sour cream or plain Greek yogurt

Nutrition Facts

Servings: 1 enchilada
Calories: 250 kcal
Total Fat: 9g
Sat. Fat: 3g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 450mg
Total Carb.: 35g
Fiber: 6g
Total Sugars: 6g
Protein: 7g

Nutrition information provided is approximate per serving, and may vary based on specific ingredients and brands used. Values are intended for general informational purposes only.

Ash Spencer

Hi, I'm Ash! Based in Oregon, I create straightforward vegetarian recipes that prioritize flavor and simplicity. Wholesome Vegetarian is dedicated to making plant-based cooking accessible and enjoyable for everyone.