Sweet Potato Black Bean Enchiladas

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

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!

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.

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:

• Loaded Quinoa Tacos
• Veggie Burrito Bowls
• Artichoke & Quinoa Vegetarian Enchiladas
• Skillet White Chili Cheese Dip
• Chipotle Black Bean and Avocado Quesadillas 
• Vegetarian Tamale Pies
• Chipotle Black Bean Lettuce Wraps
• Mexican Lasagna

This recipe is…

These sweet potato black bean enchiladas recipe is vegetarian.

Sweet Potato Black Bean Enchiladas

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(2 votes, average: 5.00 out of 1)

5 from 2 reviews

• Author: a Couple Cooks
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6
• Category: Main Dish
• Method: Baked
• Cuisine: Mexican Inspired

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Description

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

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Ingredients

• 2 medium to large sweet potatoes (3 cups diced)
• 1 red onion
• 15-ounce can black beans
• 1/4 cup cilantro, chopped
• 8 ounces canned diced green chilies (about 1 cup)
• 1/2 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

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Instructions

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 1/4 cup cilantro.
4. In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, 1/2 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 1/4 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.

Notes

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

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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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