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!

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

1 Star2 Stars3 Stars4 Stars5 Stars (124 votes, average: 3.81 out of 5)

  • 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 1/2 cups cooked 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


  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.


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

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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.

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.


  • Reply
    October 14, 2012 at 6:00 pm

    Sounds delicious! I love recipes that use sweet potato – I’ll definitely be making this meal soon!

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 14, 2012 at 7:51 pm

    What a lovely main meal! I’m SO trying this as soon as possible. Great idea!

  • Reply
    October 14, 2012 at 8:30 pm

    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
      October 15, 2012 at 9:11 pm

      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
    October 15, 2012 at 4:26 am

    Such a great simple but delicious evening meal. Love that combo of sweet potato and black bean.

  • Reply
    Vegie Project
    October 15, 2012 at 7:21 am

    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
      October 15, 2012 at 9:12 pm

      Mushrooms in enchiladas sounds interesting – great idea!

  • Reply
    October 15, 2012 at 1:18 pm

    Sweet potato and black bean is such a perfect enchilada filling! Love it. :)

  • Reply
    [email protected]
    October 15, 2012 at 4:42 pm

    I’ve only had sweet potatoes and black beans together a couple of times, but when I did it was sooo tasty.

    (Love that blue plate!)

    • Reply
      October 15, 2012 at 9:12 pm

      Thanks! Another thrift store find :)

  • Reply
    October 18, 2012 at 12:12 am

    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
    Parsley Sage
    October 18, 2012 at 7:04 am

    I could eat black beans every day of the week and I never thought about a sweet potato mash up. Brilliant!

  • Reply
    This American Bite
    October 31, 2012 at 12:30 pm

    I think I might make these for Friday night dinner, it’s just the two of us at home – this would be a treat.

  • Reply
    Paul Hoff
    November 3, 2012 at 10:12 pm

    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
      November 3, 2012 at 10:17 pm

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

      • Reply
        February 8, 2014 at 8:25 pm

        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
      Chris Rawstern
      January 11, 2013 at 4:09 pm

      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
    January 9, 2013 at 11:00 am

    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
      January 9, 2013 at 9:53 pm

      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
    January 10, 2013 at 12:35 pm

    Has anyone tried this with red enchilada sauce? How were the results?

    • Reply
      February 22, 2013 at 5:33 pm

      I made it with red sauce and it was fabulous!

  • Reply
    January 10, 2013 at 4:51 pm

    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
      January 11, 2013 at 11:57 am

      Thanks so much Molly!

      • Reply
        January 13, 2013 at 8:41 pm

        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
    March 3, 2013 at 5:25 am

    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
      March 3, 2013 at 11:04 am

      Sounds good to me!

  • Reply
    thoughts du jour
    March 4, 2013 at 2:20 pm

    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
      March 5, 2013 at 10:06 pm

      Wonderful! So glad you enjoy them — they’re one of our favorites too! :)

  • Reply
    March 7, 2013 at 8:31 am

    I have made this recipe twice so far today will be the third. it is soooo good!!!

  • Reply
    March 8, 2013 at 9:54 am

    I made this today, it was amazing!!! Thanks for the recipe!

  • Reply
    March 10, 2013 at 10:28 pm

    It was super yummy with the red sauce :)

    • Reply
      March 22, 2013 at 8:27 am

      What recipe did you use for the red sauce? Sounds delish.

      • Reply
        March 24, 2013 at 7:22 pm

        We just tried it with a canned red sauce…but preferred the green sauce best here :)

  • Reply
    March 22, 2013 at 8:26 am

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

    • Reply
      March 24, 2013 at 7:26 pm

      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
    April 14, 2013 at 9:02 pm

    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
      April 18, 2013 at 11:14 pm

      Wonderful! So glad you liked them!

  • Reply
    August 27, 2013 at 12:45 pm

    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
      August 27, 2013 at 12:48 pm

      We’ve never frozen them (they don’t last that long…), but I would think they would freeze OK.

    • Reply
      May 13, 2014 at 1:37 pm

      They freeze great if you do so before baking. Pull it out when ready, thaw in fridge over night and bake as directed the next day. If they are extra cold, add 5-10 minutes.

  • Reply
    October 16, 2013 at 1:22 am

    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
    February 19, 2014 at 10:03 pm

    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
    February 23, 2014 at 12:03 am

    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
    April 25, 2014 at 10:39 pm

    These were dinner tonight and FABULOUS! Thanks for the great recipe.

  • Reply
    June 26, 2014 at 1:52 am


  • Reply
    July 3, 2014 at 3:25 am

    I’ve loved this recipe for a while now. Today I made it for my family reunion–27 people–and it was delicious. Went great with Spanish rice and salad. Thanks for sharing your wonderful recipes.

  • Reply
    August 31, 2014 at 8:17 am

    Any chance this could be put together in its entirety 1 day in advance for baking later?? I have fam coming into town next week, and thought this would be an easy/ideal thing to toss in the oven after an exhausting day of sight seeing.

  • Reply
    February 23, 2017 at 8:36 pm

    We made these tonight and they were AMAZING! So much flavor!! Thanks for sharing!!

  • Reply
    November 19, 2017 at 11:18 am

    Such a great recipe, one of my go to meals now.

  • Reply
    Erica Thrash
    March 6, 2020 at 8:13 pm

    Do you have the nutrition info? We made these and they are or new favorite but would love to know the calories. Thanks!

    • Reply
      Alex Overhiser
      March 7, 2020 at 8:59 pm

      The info was added to the recipe card. So glad you enjoyed!

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