Delicious, meatless Sweet Potato And Black Bean Enchiladas are chock full of delicious vegetables, brown rice, black beans and salsa. This meal is a quick, family-friendly dinner!
author’s note
The Dish That Won Over a Meat Lover!
I’ve actually been making these Sweet Potato Enchiladas since college. They were one of the first dishes I introduced to my husband, and believe it or not, he used to think every meal needed meat!
This was the first dinner that made him rethink that, and now you’ll catch him choosing these over a burger!
Trust me, they’re just as hearty and satisfying as any meat dish out there.
It’s a dinner I still make all the time because it’s easy, everyone loves it, and it’s a great way to sneak in some veggies while still making a filling, satisfying meal!
Sweet Potato And Black Bean Enchiladas Ingredients
| Ingredient | Notes |
|---|---|
| Brown rice | Use leftovers or make ahead to keep prep simple. |
| Sweet potatoes | Cube evenly so they cook faster and at the same rate. |
| Taco seasoning | Use homemade for a customizable spice mix. |
| Black beans | Drain and rinse well before using. Or make your own! |
| Salsa | Use mild to control heat or adjust to taste. |
| Red enchilada sauce | Pick your favorite brand and check the spice level. Or make your own! |
| Tortillas | Use fresh tortillas so they stay soft and easy to roll. |
How To Make Sweet Potato And Black Bean Enchiladas
The full recipe is below but here are a few tips while you’re making it!
- Veggies: For quicker cooking, microwave the potatoes for 2-3 mins before sautéing.
- Season and Add Beans: Taste and adjust any seasonings.
- Mix in Rice & Salsa: Use leftover rice for a faster prep or cook it ahead of time.
- Assemble Enchiladas: Don’t overstuff tortillas to make rolling easier.
- Bake: You can also broil the enchiladas for 1-2 mins at the end for a crispy cheese top.
Top Sweet Potato And Black Bean Enchiladas With:
Top your enchiladas with these favorites:
- Fresh Lime: Add juice or wedges for extra zing.
- Fresh Cilantro: Sprinkle on diced or a big handful if you love it.
- Pico de Gallo/Tomato: Scoop on pico or diced cherry tomatoes.
- Avocado: Thinly sliced or chopped for creamy texture (or use guacamole).
- Sour Cream: Fat-free or Greek yogurt work well.
- Jalapeños: Add thinly sliced jalapeños for a spicy kick.
Variations
Switch Things Up
- Add an onion: Add 1/2 cup diced yellow onion when sautéing the sweet potatoes.
- Sweet peppers: You can leave them out or substitute a green or poblano pepper.
- Roasted sweet potato enchiladas: If you’d rather have roasted sweet potatoes (instead of cooking in the skillet), check out this post.
Storage
- Freezer-friendly: Assemble without baking, cover with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen for 50-60 minutes. The filling can also be frozen and thawed as needed. Follow freezing guidelines for best results.
- Refrigerate: Store in an airtight container or tightly wrapped for 3-4 days.
More Sweet Potato Recipes:
Flavorful Sweet Potato And Black Bean Enchiladas
These meatless Sweet Potato And Black Bean Enchiladas are loaded with veggies, brown rice, black beans, and salsa—perfect for a quick, family-friendly dinner!
Equipment
- Large pan 12 inches
Ingredients
- 2 cups cooked brown rice made from 1 cup uncooked rice
- 3 tablespoons olive oil divided
- 2 cups diced sweet potatoes in 1/2-inch cubes
- 1 cup bell peppers very thinly sliced
- 1 packet taco seasoning see note 1 for homemade
- 1/2 teaspoon minced garlic
- 1 (15.25-ounce) can black beans drained and rinsed
- 1-3/4 cup salsa divided; I used mild
- 1 lime
- 1/4 cup chopped cilantro
- Cooking spray
- 2 cups freshly shredded Cheddar cheese divided
- 1 cup red enchilada sauce
- 12 tortillas white or whole-wheat
- Toppings as desired see note 2
Instructions
- Peel and chop sweet potatoes into small pieces. In a large pan (12 inches), combine 2 tablespoons olive oil and sweet potatoes over medium-high heat. Cook until potatoes begin to get tender (about 8 minutes), then add the 1 cup thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon olive oil. Cook an additional 3–4 minutes.
- Add taco seasoning packet or homemade taco seasoning (see note 1) and minced garlic. Sauté for 1–2 minutes or until fragrant. Add drained and rinsed black beans. Stir for another 30 seconds to a minute.
- Remove pan from heat and stir in 1 cup salsa, 2 tablespoons lime juice, and the chopped cilantro. Stir. Add in cooked rice and stir again to combine. Taste and adjust seasonings to preference (increase any spices; add salt and pepper).
- Preheat oven to 350°F and grease a 9×13-inch baking pan with cooking spray. Add remaining 3/4 cup salsa to the bottom of the pan and spread evenly with a wooden spoon.
- Scoop 1/2 cup of the mixture onto the left side of a tortilla. Sprinkle with a handful of Cheddar cheese, about 1 and 1/2 tablespoons. Roll up tightly. Place the enchilada seam-side-down into the prepared pan. Repeat until the pan is filled with enchiladas. (I usually fit 8 in a 9×13 pan and save the remaining 4 to make in an 8×8 pan.)
- Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup cheese. Bake 15–20 minutes or until cheese is melted and enchiladas are warmed through.
- Remove and serve with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guacamole.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: To make homemade taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper. Make several batches of this and save for the next time you need more!
Note 2: Try some of these toppings: sour cream, extra salsa, cilantro, and/or green onions.
Storage: Enchiladas can be kept in the fridge in an airtight container (or tightly wrapped) for 3–4 days. Keep wet toppings separate. To freeze, assemble them without baking, store in a freezer-safe pan, cover with plastic wrap and foil, and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 1158mg | Potassium: 434mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4507IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
NOW you’re talking!! I could eat enchiladas any day of the week! I love that these are stuffed with sweet potatoes!! YUM!! These pics are just gorgeous!! 🙂
what a great recipe! and I love your pictures! So pretty!
Healthy and meatless definitely sounds like a great meal, Chelsea! I love the look of these sweet potato enchiladas! What a fabulous idea to use sweet potatoes as a Mexican dish! And I think my husband would totally go for this too, even though it’s meatless! 🙂 Pinned!
Love meals where you don’t realize how healthy they are. And if you’d made this recipe over a dozen times, then I KNOW I’ve got to try it!
HOLD UP. Your hubs didn’t not the general meat-less qualities? Okay, I need to make this for my man…I can’t get that guy to eat something meatless if my life depending on it. And, if for some reason he doesn’t go for it…
Well, more for me 😀 Pinned!
These photos are amazing! I love meatless dishes that are hearty enough to pass off as “meat full!” Love this!
Mmm! This looks amazing. My husband is totally a carnivore, too, but he’ll eat things like this. Gotta try it!
I’ve never tried sweet potato in an enchilada but I’m sure it’s delish! Bet the kids would love them too! 🙂
Happy Wednesday Chelsea!
I am SO going to try these! they look so de-lish and super filling! pinning this for sure!
How you know your a talented photographer? Being able to make a full fledged meat eater pass up a steak for that. Pinning.