Sweet Potato and Black Bean Enchiladas

Here’s one of our favorite recipes we’ve made over the years. We first developed it when we first started our blog; however, since we love trying new things, we haven’t had a chance since to re-try it.

We’ve made it again to update the photo (since it was taken a while back with an old camera) and refresh the recipe. Good news – it’s just as good as we remembered!  We’ve made a few updates to the base recipe.

Here are a few notes we made from the last recipe:

-While not a traditional enchilada filling, sweet potatoes and black beans is a fairly well-known vegetarian filling combination.

-We recommend using salsa verde (made with tomatillos) to make these “green” enchiladas, but you could substitute with your favorite salsa or enchilada sauce as well.

-We made a few other less “authentic” substitutions – flour tortillas were better texture-wise to our liking versus corn, but you could certainly use corn, especially for a gluten-free recipe! We also preferred the flavor of Colby jack cheese to Monterrey jack.

Enjoy!

Sweet Potato and Black Bean Enchiladas
 
by:
Makes: 6
What You Need
  • 2 medium to large sweet potatoes (3 cups diced)
  • 15 oz. can black beans
  • 8 ounces canned diced green chilies (about 1 cup)
  • 1 medium red onion
  • ½ tablespoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground pepper
  • ~2 cups salsa verde (or homemade tomatillo salsa)
  • 6 to 8 oz. Colby jack cheese, shredded
  • 8 8-inch whole wheat flour tortillas (or 10 6-inch)
  • Sour cream
  • Fresh cilantro, to garnish
What To Do
  1. Preheat the oven to 350°F.
  2. Cook the sweet potato: Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
  3. Prepare the filling: Finely chop the red onion. Drain and rinse the black beans. (If using cilantro to garnish, you could chop it at this time as well.)
  4. Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, ½ tablespoon cumin, 1 tablespoon chili powder, ½ teaspoon garlic powder, ¼ to ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
  5. Assemble the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side. In a large baking dish, spread ¾ to 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a handful of cheese, and roll it up. Place the enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde (about ½ cup or so) and the remaining cheese.
  6. Place in the oven and bake for 20 minutes, until the cheese is melted.
  7. Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro.
Notes
As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.

 

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42 thoughts on “Sweet Potato and Black Bean Enchiladas

  1. Cara

    The sweet potato and black bean combo never gets old to me; I love it! And I can totally relate to not going back and re-making old recipes.We have so many “favorites” that never get made since I am always doing new things. However, it’s always worth to go back – especially when you can snap a nice new photo like this one.

    Reply
    1. Sonja Post author

      Agreed about sweet potato + black bean — a classic combination! And yes, it’s always fun to revisit old favorites — we don’t to it enough either! :)

      Reply
  2. Vegie Project

    This looks delicious! I actually just had enchiladas for dinner, with adzuki beans and mushrooms. But I definitely want to try the black bean and sweet potato combination next time.

    Reply
  3. Amanda

    My husband actually asked me to make these when he saw them over my shoulder – and he’s not a fan when I try to cook vegetarian. Thanks for tasty looking recipe and great idea!

    Reply
  4. Paul Hoff

    I need to try this. We live in Japan where we have great sweet potatoes.
    What meat would you add if one were to cater to the carnivores?

    Reply
    1. Alex

      Hmm. I think these might please all the carnivores you know, but I suppose some shredded chicken wouldn’t be too bad. :-)

      Reply
      1. Anonymous

        I just made these for the first time with some beef (thin little pieces, like carne asada) to my husband’s enchiladas–because he’s a “where’s the beef?” kind of guy. This is an EXCELLENT recipe. Will defnitely be making again!

        Reply
    2. Chris Rawstern

      This sounds delightful. I have a pot of black beans simmering on the stove right now. If I was to add a meat to this dish, it would be pork. Pork is a great flavor cooked in with black beans, and pork and sweet potatoes are a match made in heaven. Pork. Definitely. Though I am positive it is a fantastic recipe as is!

      Reply
  5. Heather

    This recipe is packed with flavor. I have done the unthinkable with this recipe. I was able to please three male carnivores! For my kiddos, they preferred a yellow onion to the red, that was the only change I made on round 2 of making this recipe. I love you guys! Keep being creative & inspiring!

    Reply
    1. Sonja Post author

      Aww, thank you! This is so great to hear — we love to hear when the recipes are made and enjoyed — especially by a whole family! Thanks so much for writing :)

      Reply
  6. Molly

    I made these last week and they were delicious! I make a very similar recipe myself (without green chiles or onions and with a red enchilada sauce which, to answer Kristi’s question above, is delicious and goes very well with the sweet potatoes). I love the green chiles because I think it gives it the bite this otherwise sweet and savory dish needs. I did do two things differently that I thought others might want to try; I roast the sweet potatoes with a touch of salt and pepper (for added flavor and a texture I prefer to boiling or steaming) and I add probably about 1/4 a teaspoon a bit of cinnamon.

    Reply
      1. Sonja Post author

        Yes, thanks Molly. and great question, Kristi! I also think the red enchilada sauce would taste very good, but agree with Molly that the green chiles bring just the right compliment to the dish.

        Kristi, let us know if you try it out! (PS I love the spelling of your name — I have two wonderful women in my life — one of them my mother — with the same spelling :) )

        Reply
  7. nancy

    any opinions on how u think it would be to add fresh corn off the cob, or use a simpler version of froz. or canned?

    Reply
  8. thoughts du jour

    This is one of our favorite recipes! We’ve made it several times, and it’s always a huge hit. I made it this weekend for friends who came over for dinner, and they were raving about how good it was!

    Feel free to check out the feature on my blog, too!

    Reply
  9. Kate

    I’m curious how this recipe would be with butternut squash. Has anyone tried? Any suggestions of what I might do differently?

    Reply
    1. Sonja Post author

      I think this would taste very similar with butternut squash! I would probably roast the squash as I feel it has a better flavor and texture with squash than boiling. But you could boil it as well. Good luck and let us know if you try it out!

      Reply
  10. Stacie

    I made this tonight and it was delicious . I think my sweet potatoes might have been extra large because there was enough filling for dinner, lunch tomorrow, and some for the freezer. I’ve definitely made some not so great vegetarian dishes lately and it was so nice to hear my husband request to have these enchiladas again!

    Reply
  11. Erin

    These look delicious! Has anyone tried freezing them? I’m assuming they would freeze well, but don’t want to waste a great meal!

    Reply
  12. Caroline

    I made this tonight and it was pretty darn good except I would sauté the onion before mixing it in. Raw onion isn’t really my thing.

    Reply
  13. maggie

    I made this for dinner today. It was fantastic. I am vegan, so omitted the cheese and sour cream. I topped with fresh salsa and diced avocado.

    Reply
  14. Julie

    This recipe is a great starter, though I made a few changes – I added more spices than called for and (maybe my sweet potatoes were really big?) ended up filling a lot more tortillas than you called for – 14, actually. As a result of it making so many, they needed quite a bit more sauce, which this time around I didn’t have on hand, so I’ll remember that for next time. Quite tasty!

    Reply

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