These sweet potato black bean enchiladas are delicious, crowd pleasing and one of our fan favorite best vegetarian dinner recipes!

Sweet Potato Black Bean Enchiladas

Here’s one of our favorite recipes we’ve made over the years: sweet potato black bean enchiladas. We created it when we first started our blog, but since we love trying new things, we haven’t had a chance since to re-try it. Here it is again, with an updated photo and a refreshed recipe. And good news — it’s just as delicious as we remembered! We’ve made a few tweaks to the original recipe to make it even more tasty. Keep reading for the sweet potato black bean enchiladas recipe.

How to make sweet potato black bean enchiladas

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. Here we’ve used flour tortillas as we liked them texture-wise compared to corn, but you could certainly use corn tortillas for a gluten-free recipe. We also preferred the flavor of Colby jack cheese to Monterrey jack. We hope you enjoy these sweet potato black bean enchiladas as much as we do!

Read more: Cuban Black Beans & Rice

How to freeze enchiladas for later

The great thing about making homemade enchiladas is that you can easily make a big batch of them and freeze some for later. To freeze these sweet potato black bean enchiladas, you simply need to:

  • Assemble the enchiladas — Fill and roll the enchiladas as you normally would, but don’t bake them yet!
  • Cover with plastic wrap — Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn).
  • Cover with aluminum foil — Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
  • Freeze — Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear (if it does, the enchiladas will be more susceptible to freezer burn).
  • Bake — When you’re ready to bake the frozen enchiladas, remove the plastic wrap and foil and bake for about an hour, or until fully heated through.

Sides to serve with sweet potato black bean enchiladas

Want to make these enchiladas into a meal? Here are some of our favorite side dishes that go with enchiladas:

Looking for more vegetarian Mexican recipes?

Outside of this sweet potato black bean enchiladas recipe, here are a few more of our favorite vegetarian recipes on A Couple Cooks:

This recipe is…

These sweet potato black bean enchiladas recipe is vegetarian.

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Sweet Potato Black Bean Enchiladas

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x


These sweet potato black bean enchiladas are delicious, crowd pleasing and one of our fan favorite best vegetarian dinner recipes!


  • 2 medium to large sweet potatoes (3 cups diced)
  • 1 red onion
  • 15-ounce can black beans (or 1 ½ cups cooked black beans)
  • ¼ cup cilantro, chopped
  • 8 ounces canned diced green chilies (about 1 cup)
  • ½ tablespoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 cups salsa verde (or homemade tomatillo salsa)
  • 8 ounces Colby jack cheese, shredded
  • 8 8-inch whole wheat flour tortillas (or 10 6-inch)
  • Sour cream


  1. Preheat oven to 350°F.
  2. Peel and dice the sweet potatoes. Place them 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. Finely dice 1 red onion. Drain and rinse the black beans. Chop ¼ cup cilantro.
  4. 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, ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
  5. Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish, spread 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add ¼ cup cheese, and roll it up. Place each 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 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 few drops 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.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican Inspired

Keywords: Sweet potato black bean enchiladas, Enchiladas recipe, Vegetarian Enchiladas, Vegetarian Dinner Ideas, Vegetarian Recipes, Dinner Ideas, Healthy Dinner Ideas

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. 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.

    1. 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. 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.

  3. 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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