Black Bean and Sweet Potato Enchiladas are the perfect meatless meal. Full of veggies, beans & cheese, then topped with enchilada sauce, fresh tomatoes, avocados, and refreshing cilantro for a dinner you’ll crave!
We don’t eat too many meatless meals in meals in my home but when we do it’s a super delicious and filling dish like 30-Minutes Past Primavera, Spinach Ricotta Stuffed Bell Peppers, and this Black Bean and Sweet Potato Enchiladas. And boy are these enchiladas good! You won’t even miss having meat in them.
BLACK BEAN AND SWEET POTATO ENCHILADAS
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So to make these delicious bundles of goodness you start with cooking the onions and sweet potatoes. First, you’ll saute the onions until softened and then you add the sweet potatoes and water and cover with a lid, cooking until the potatoes are tender. Then you add the garlic, spices, black beans, and fire roasted corn. You can definitely swap it out with regular corn but the fire roasted gives it so much more flavor. At this point, you can either place the vegetable filling in the fridge and assemble later or continue with making the enchiladas.
To assemble, just place some cheese down the middle of a tortilla along with a spoonful of veggies, roll it up, and place it seam side down in the pan. Pour the enchilada sauce over the tortillas and top with more cheese. Then all you have to do is bake them for 15-20 minutes. Top with from fresh tomatoes, avocado, and my favorite- cilantro! I used to hate cilantro but now I use it in almost all my Mexican and Thai dishes. It’s just so refreshing!
Of course what makes this delicious is the enchilada sauce and cheese but also the filling! There’s lots of texture and the sweet potatoes are so delicious with the spicy seasonings. If you can’t handle the heat you can always put less cayenne pepper or cool things down with some good ol’ sour cream.
Want more enchilada recipes?
- Skinny Creamy Chicken Enchiladas
- One Pot Enchilada Soup
- Green Chili Chicken Enchilada Casserole
- Easy Chicken Enchiladas
- Turkey & Chorizo Enchilada Casserole
- More dinner recipes…
Tools used to make this Black Bean and Sweet Potato Enchiladas recipe
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Sweet Potato Black Bean Enchiladas Recipe
Ingredients
- 4 teaspoons vegetable oil divided
- 1 cup yellow onion peeled and diced
- 1 pound sweet potatoes peeled and cubed
- 1 ½ cups water
- 3 cloves garlic minced
- 2 teaspoons chili powder
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 15 ounces canned black beans drained and rinsed
- 1 cup fire-roasted corn canned or frozen (thawed)
- 10 ounce can red enchilada sauce divided
- 8 ounces Monterey jack cheese shredded
- 14 fajita-size flour tortillas
- 1 cup cherry tomatoes diced
- 1 avocado pitted and sliced
- ¼ cup cilantro finely chopped
Method
- Preheat the oven to 350 degrees F. Grease two 9-inch x 13-inch baking dish. Set aside.
- Heat 3 teaspoons vegetable oil in a large skillet over medium heat. Add 1 cup yellow onion and cook for 5 minutes or until tender. Add 1 pound sweet potatoes and 1 1/2 cups water to the skillet and bring to a boil. Cover and cook for 5-8 minutes or until the potatoes are fork-tender.
- Push the potatoes to the sides of the pan, add the remaining 1 teaspoons vegetable oil and 3 cloves garlicook for 30 seconds until fragrant. Mix in 2 teaspoons chili powder, 3/4 teaspoon salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 15 ounces canned black beans, 1 cup fire-roasted corn, and 1 ounce can red enchilada sauce (2 tablespoons). Cook for 1-2 minutes until heated through.
- To Assemble: Place 2 tablespoons of cheese down the middle of a tortilla and then top with ⅓ cup of the sweet potato filling. Roll up from one side to the other and place seam side down in the prepared baking dish. Repeat with remaining ingredients. (I can usually fit 7 enchiladas per dish.)
- Pour the remaining 9 ounce can red enchilada sauce all over the top of the tortillas. Top with the remaining 1 ¼ cups of cheese. Bake for 15 minutes or until the cheese is melted.
- Remove from the oven and let rest for 5 minutes. Top with 1 cup cherry tomatoes, 1 avocado, and 1/4 cup cilantro. Serve immediately.
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Kimberly says
What is with the water and the sweet potatoes? How much water to boil? Does the water magically disappear? Would it be better to start with pre-cooked cubes of sweet potatoes?
Aubrey Cota says
You’re basically adding enough to start the cooking process on the potatoes so start with a 1 1/2 cups and add more if that doesn’t seem to be enough, you don’t want to completely cover them and by the time the 5-8 minutes is up you should hardly have any water left in the pan. If you do just simply drain it off and continue on with the directions. Keep in mind you are baking the enchiladas for 15 minutes so that will help finish them off. If it seems easier to use precooked sweet potatoes then please feel free!