Sweet Potato Black Bean Enchiladas are saucy, cheesy, and filled with sweet potatoes, black beans, corn, spices, and enchilada sauce.
These Sweet Potato Black Bean Enchiladas are a hearty vegetarian dinner filled with tender sweet potatoes, black beans, fire-roasted corn, warm spices, Monterey Jack cheese, and red enchilada sauce. They bake up saucy, cheesy, and satisfying in just 45 minutes, with fresh tomatoes, avocado, and cilantro on top for an easy meatless meal everyone can get excited about.
I love how the fire-roasted corn adds smoky sweetness, the black beans make the filling hearty, and the sweet potatoes turn creamy as they cook, all without any meat. These sweet potato and black bean enchiladas are filling enough for vegetarians and satisfying enough for anyone at the table.
Table of contents
Meatless Comfort Food
These enchiladas work so well because every bite has a little creamy, smoky, saucy goodness. The sweet potatoes soften into a hearty filling, the black beans add texture, and the fire-roasted corn brings just enough smoky sweetness. Keep them mild for family dinners, or turn up the heat when you want more kick.
Ingredient Notes
You’ll need a few pantry staples, fresh vegetables, spices, and cheese to make these enchiladas.
- Pantry Ingredients: You’ll need black beans, fire-roasted corn, red enchilada sauce, fajita-sized flour tortillas, and a little oil for sautéing. The black beans make the filling hearty and satisfying, while the fire-roasted corn adds smoky sweetness that pairs perfectly with the sweet potatoes. Use mild, medium, or hot enchilada sauce depending on how spicy you like your enchiladas. You can also swap the flour tortillas for corn tortillas if you prefer a gluten-free option.
- Veggies: Pick up a couple of sweet potatoes, along with onion, garlic, cherry tomatoes, avocado, and cilantro. The sweet potatoes cook down until soft and creamy, creating a filling that’s rich and comforting without any meat. Cilantro adds a fresh finish, but you can leave it off if it’s not your thing.
- Spices: Chili powder, cumin, salt, pepper, and a little cayenne bring a warm, smoky flavor to the filling.
- Cheese: Freshly grated Monterey Jack cheese melts more smoothly and gives you the best cheesy texture, but pre-shredded cheese works too when you need a shortcut.
Sauce and Spice Options
Red enchilada sauce gives these enchiladas their classic saucy flavor. Use mild sauce for a family-friendly dinner, or choose medium or hot sauce for more heat. If you like things spicy, add diced jalapeños to the filling. A dollop of sour cream on top is always great for cooling things down.
How to Make Sweet Potato Black Bean Enchiladas
STEP ONE: Preheat the oven to 350 degrees F and grease two 9×13-inch baking dishes. Cook the onion in a large skillet until it softens and starts to smell sweet, which gives the filling a flavorful base.
STEP TWO: Add the sweet potatoes and water, then cover and cook until the potatoes are fork-tender but not falling apart. Drain off any extra water so the filling does not turn watery, then stir in the garlic, black beans, corn, spices, and a little enchilada sauce until everything is warm and well coated.
STEP THREE: Warm the tortillas before filling so they are easier to roll and less likely to crack. Add a little cheese down the center of each tortilla, then spoon in about 1/3 cup of filling. That amount gives you full, hearty enchiladas without overstuffing them so they stay closed in the pan.
STEP FOUR: Roll the tortillas up and place them seam side down in the baking dishes. Pour the remaining enchilada sauce over the top, sprinkle with cheese, and bake until the cheese is melted and the sauce is bubbling around the edges. Finish with cherry tomatoes, avocado, and cilantro before serving.
Easy Enchilada Tips
Avoid watery filling: If there is water left in the skillet after the sweet potatoes are tender, drain it before adding the beans, corn, and spices. A drier filling is easier to roll and keeps the enchiladas from turning soggy.
Shortcut for busy nights: Grab a bag of microwaveable sweet potatoes to save time. Cook them according to the package directions, then add them to the skillet once the onions are tender, and skip the water and boiling step.
Make Ahead, Storage, and Reheating
The filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator. When you’re ready to bake, assemble the enchiladas, top with sauce and cheese, and bake as directed, adding 5 to 10 extra minutes if the filling is cold from the fridge.
Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover the pan with foil and warm the enchiladas in a 350°F oven for about 20 minutes, or until heated through and bubbly around the edges. Individual portions can also be reheated in the microwave for 1 to 2 minutes for an easy lunch or quick dinner.
To freeze, assemble the enchiladas without the fresh toppings and wrap the pan tightly with foil. Freeze for up to 3 months, then thaw overnight in the refrigerator before baking until hot and bubbly. Add the avocado, tomatoes, and cilantro after reheating for the freshest flavor.
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 ounces red enchilada sauce divided (1 can)
- 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 garlic. Cook 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 ounces 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 ounces 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.
Aubrey’s Tips
- For gluten-free enchiladas, use corn tortillas and a gluten-free enchilada sauce.
- If using cold make-ahead filling, add 5 to 10 extra minutes to the bake time.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat covered in a 350°F oven for about 20 minutes, or until warmed through and bubbly around the edges. Microwave individual portions for 1 to 2 minutes, adding more time as needed.
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What can you use instead of black beans?
Pinto beans or kidney beans both work well in these enchiladas. You can also use refried beans for a softer, creamier filling.
Can I use corn tortillas instead of flour tortillas?
Absolutely. Corn tortillas give the enchiladas a more traditional flavor and work great in this recipe.
How do I keep tortillas from breaking?
Warm the tortillas before rolling them. You can microwave them wrapped in a damp paper towel or warm them for a few seconds in a skillet. Warm tortillas are softer and much easier to roll.
Can I make this gluten-free?
Yes. Swap the flour tortillas for corn tortillas, and use a gluten-free enchilada sauce since some brands use flour as a thickener.
Can I make these enchiladas dairy-free or vegan?
Yes. Use your favorite dairy-free shredded cheese or leave the cheese out altogether, and check that your enchilada sauce is vegan-friendly. Avocado, tomatoes, cilantro, and dairy-free sour cream all make great toppings.
Easy Sides and More Meatless Meals
These enchiladas are hearty on their own, but they’re even better with an easy side dish or another veggie-packed favorite.
Mexican Rice – Fluffy, flavorful rice is the perfect side for soaking up extra enchilada sauce and rounding out dinner.
Restaurant-Style Salsa – Fresh salsa and crispy tortilla chips make an easy starter while the enchiladas bake.
Sweet Potato and Black Bean Quesadillas – Crispy tortillas, melty cheese, and the same hearty flavors make these quesadillas a quick lunch or simple meatless meal.
Sweet Potato Burrito Bowls – If you love the sweet potato and black bean combo, these burrito bowls are another easy weeknight dinner to add to the rotation.
Roasted Sweet Potato Tostadas – Crispy tostada shells topped with roasted sweet potatoes, black beans, cheese, and fresh toppings make a fun, flavor-packed dinner that’s easy enough for busy weeknights.
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