These Black Bean Sweet Potato Enchiladas make a satisfying, family-friendly vegetarian dinner. They’re easy to make gluten-free by using corn or other gluten-free tortillas, and most of the components can be prepared ahead of time so assembly is quick when you’re ready to bake.
We enjoy Mexican flavors in our house, and enchiladas are a favorite because the filling, sauce, and other elements can be made in advance or assembled the day of. These enchiladas combine the natural sweetness of roasted sweet potatoes with savory black beans, corn, and a bold red enchilada sauce. A sprinkling of cheese and fresh cilantro gives them the finishing touch.
The recipe is flexible: use your preferred tortillas, adjust the spice level, and skip or substitute the cheese to make the dish dairy-free. If you prefer convenience, a good store-bought enchilada sauce works well, though a simple homemade red sauce also comes together quickly.
Why you’ll love this recipe
- Hearty and flavorful: sweet potatoes, black beans, and corn create a filling, balanced vegetarian entree.
- Make-ahead friendly: filling and sauce can be prepared ahead of time and the dish assembled in advance.
- Customizable: swap tortillas, beans, cheeses, or adjust spices to suit your taste or dietary needs.
- Easy to make gluten-free by using gluten-free tortillas.
Recipe ingredients
This recipe can be made entirely from scratch or streamlined with store-bought items to save time.
- Sweet potatoes: use your favorite variety; peeled and cubed for even cooking.
- Onion: a yellow or white onion adds a savory base for the filling.
- Black beans: canned and rinsed or homemade cooked beans both work well.
- Corn: fresh, frozen, or canned corn kernels add sweetness and texture.
- Enchilada sauce: homemade red sauce or a good store-bought brand—either will do.
- Tortillas: the recipe is written for soft taco-sized tortillas; use gluten-free tortillas if needed.
- Spices: chili powder, smoked paprika, and ground cumin give the filling warm, smoky flavor.
- Cheese: grated Mexican-style blend, cheddar, or a dairy-free alternative if you want it vegan.
See the recipe card below for exact quantities and full instructions.
How to make sweet potato black bean enchiladas
This is a straightforward recipe that’s mostly hands-off once the filling simmers. Much of the prep can be done ahead—roast or simmer the sweet potatoes and mix the filling a day or two in advance.
Pro tip: Make the enchilada sauce up to a week ahead and refrigerate, or freeze it for up to three months. The sweet potato and bean filling keeps in the refrigerator for a few days.
- Cook the sweet potatoes: Sauté chopped onion with oil, add spices, then the cubed sweet potatoes and a splash of water. Cover and cook until the potatoes are tender.
- Finish the filling: Stir in rinsed black beans and corn, season with salt and pepper, and cook just long enough to heat through and marry the flavors.
- Fill the tortillas: Spoon about ½ cup of filling into each tortilla, top with a little enchilada sauce and some cheese, then roll the tortilla and place it seam-side down in a greased baking dish.
- Assemble and top: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake: Bake at 350°F (175°C) for 20–30 minutes, until the sauce is bubbling and the cheese is melted and slightly golden.
- Serve: Garnish with chopped cilantro and slices of avocado if desired.
Recipe FAQs
How do I keep tortillas from cracking when rolling enchiladas?
Wrap a stack of tortillas in a damp paper towel and warm them briefly in the microwave for about 30 seconds. The steam and warmth make them pliable and easier to roll.
Can this recipe be made vegan?
Yes. Omit the cheese or use a plant-based cheese alternative.
What toppings pair well with these enchiladas?
Fresh cilantro, sliced avocado, sour cream or a dairy-free yogurt, diced tomatoes, olives, and your favorite salsa all complement the dish.
Can I freeze these enchiladas?
Yes. Assemble the enchiladas, wrap tightly in plastic wrap and foil, and freeze for up to three months. When ready to bake, remove the plastic, cover with foil, and bake until heated through, then uncover to brown the top.
Serving suggestions
Round out a Mexican-inspired meal with simple side dishes:
- Serve with fluffy Mexican-style rice or cilantro-lime rice for a comforting plate.
- Offer fresh pico de gallo or a tangy tomatillo salsa with tortilla chips.
- Add a bright salad, such as a crisp green salad with a creamy avocado dressing, to balance the richness.
Recipe notes
- Make-ahead: This dish can be fully assembled in advance and baked when you’re ready. It also freezes well.
- Yield will vary with tortilla size—larger tortillas will yield fewer enchiladas.
- Leftovers keep refrigerated for 3–5 days. Reheat covered to retain moisture.
Black Bean Sweet Potato Enchiladas
Servings: 8 enchiladas
Prep time: 15 mins • Cook time: 45 mins • Total time: 1 hr
Ingredients
- 1 tablespoon oil
- 1 small yellow onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 lbs sweet potatoes, peeled and cut into 1″ cubes
- 2 tablespoons water
- 15 ounces black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper, to taste
- 8 soft taco-size tortillas
- Homemade or store-bought enchilada sauce
- 1½ cups grated cheese (or dairy-free alternative)
- Chopped fresh cilantro and avocado, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13″ baking dish.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the chili powder, cumin, and smoked paprika and cook for about 30 seconds to bloom the spices.
- Add the cubed sweet potatoes and sauté for a minute. Add 2 tablespoons of water, cover, and cook for about 10 minutes, stirring occasionally, until the potatoes are tender. If the pan gets too hot, lower the heat.
- Stir in the black beans and corn and cook 4–5 minutes more until heated through. Season with salt and pepper and remove from heat.
- Place about ½ cup of the filling down the center of each tortilla. Add a spoonful of enchilada sauce and a sprinkle of cheese, then roll and set seam-side down in the prepared baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Bake for 20–30 minutes, until bubbly and golden.
- Garnish with chopped cilantro and avocado if desired, then serve.
Notes
- Pro tip: The enchilada sauce can be made in advance and refrigerated or frozen. The filling keeps in the fridge for a few days, making this dish ideal for meal planning.
- This recipe freezes well when wrapped tightly; thaw before baking for best results.
- Nutrition listed below is an estimate and does not include the sauce unless noted.
Nutrition (per enchilada)
Calories: 381 kcal • Carbohydrates: 58 g • Protein: 14 g • Fat: 12 g • Saturated Fat: 5 g • Cholesterol: 22 mg • Sodium: 432 mg • Potassium: 653 mg • Fiber: 14 g • Sugar: 7 g • Vitamin A: 16581 IU • Vitamin C: 4 mg • Calcium: 207 mg • Iron: 2 mg
Nutrition is estimated using a food database and is intended as a guideline only.
Course: Main Dishes • Cuisine: Mexican • Author: Marcie