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.
Black Bean and Sweet Potato Enchiladas
- 4 teaspoons oil divided
- 1 cup onion diced
- 1 pound sweet potatoes cubed
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 15 ounce can black beans
- 1 cup fire roasted corn canned or frozen
- 10 oucne can red enchilada sauce, divided
- 8 ounces Monterey jack cheese shredded
- 14 flour tortillas fajita size
- 1 cup cherry tomatoes diced
- 1 avocado sliced
- 1/4 cup cilantro chopped
Preheat the oven to 350 degrees F. Grease two 9x13 inch casserole dishes (if you are planning to have leftovers, it's best to wait to assemble into enchiladas before baking so only do one pan).
Heat 3 teaspoons oil in a large skillet over medium heat. Add the onion and cook for 5 minutes or until tender. Add the potatoes and water and bring to a boil, cover and cook for 5-8 minutes or until tender. Push the potatoes to the sides of the pan, add the remaining oil and the garlic and cook for 30 seconds. Mix in the spices, black beans, corn, and 2 tablespoons of the enchilada sauce.
To assemble, place about 1 tablespoon cheese down the middle of a tortilla and then add 1/3 cup of the sweet potato filling. Fold in the sides and place seam side down in the pan, Repeat with remaining ingredients.
Pour the enchilada sauce over the top of the tortillas and then top with cheese. Bake for 15 minutes or until cheese is melted.
Top with tomatoes, avocados, and cilantro. Serve immediately.
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