Black Bean and Sweet Potato Enchiladas – Bold, Healthy & Satisfying

These Black Bean and Sweet Potato Enchiladas are everything you want in a meatless dinner—warm, filling, and packed with flavor. Roasted sweet potatoes and black beans are tossed with spices and wrapped in soft tortillas, then smothered in enchilada sauce and baked until bubbling. It’s a hearty vegetarian meal that even meat lovers devour.

I first made these during a week I was trying to go meatless and didn’t expect them to become a favorite. The natural sweetness of the roasted sweet potatoes pairs perfectly with the earthiness of the black beans and the smoky kick of the sauce. Add cheese, avocado, or fresh cilantro and you’ve got a dinner that tastes like comfort—but feels good too.

These enchiladas are freezer-friendly, easy to prep ahead, and endlessly customizable. Swap in kale or quinoa, or top with your favorite salsa. Whether for Meatless Monday or a fall gathering, these are a total crowd-pleaser.

Black Bean and Sweet Potato Enchiladas – Bold, Healthy & Satisfying

A bold and hearty vegetarian enchilada dish filled with sweet potatoes, black beans, and spices—topped with sauce and cheese for a comforting, satisfying bake.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 54 minutes mins

Servings: 6

Cuisine: American

Calories: 390

Ingredients Method

Ingredients

  

• 2 medium sweet potatoes peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper
• 1 15 oz can black beans, drained
• ½ cup diced red onion
• 1 garlic clove minced
• 1 ½ cups enchilada sauce store-bought or homemade
• 6 –8 medium flour or corn tortillas
• 1 cup shredded cheese cheddar, Monterey jack, or Mexican blend
• Optional toppings: avocado cilantro, sour cream

Method

 

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast 20–25 minutes until tender.
3. In a bowl, mix roasted sweet potatoes, black beans, red onion, and garlic.
4. Spread ½ cup enchilada sauce on bottom of 9×13 baking dish.
5. Fill each tortilla with sweet potato mixture, roll up, and place seam-side down in dish.
6. Pour remaining enchilada sauce over top and sprinkle with cheese.
7. Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes until bubbly.
8. Serve with desired toppings and enjoy hot.