Sweet Potato and Black Bean Enchiladas

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.


Sweet Potato and Black Bean Enchiladas
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.
As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.

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Comments 46

  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.

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      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! :)

  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.

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  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!

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