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.
I am not sure why people rate these recipes when they haven’t even made them. (Makes me crazy)
Well, I have made these enchiladas and I LOVE THEM. I am one of those people that think dinner is not a
meal without meat. But, like your husband, this is one meal I do not feel like I am missing meat. I made it
exactly as recipe calls and I will now say that it is one of my all time favorite meals. Very filling, healthy and
delicious. I have pinned several of your recipes, but this is the first that I have actually made. Now I know
I must try your other recipes.
I’m having a hard time deciding which one of your recipes to try first! Have you ever tried roasting the sweet potatoes, or does sauteing give the same flavor?
Haha! Thank you Pamela! 🙂 I have tried roasting them before and while I do think the flavor is slightly better with roasting than sautéing, I don’t find the work to be worth it for the final taste. But if you want to, definitely roast them!! 🙂
Do none of your husbands know how much meat costs???? I’m making my menu for the week and my hubby is ASKING for me to find meatless ideas. This looks delish and going on this weeks menu!
I am really liking your recipes! You go into great detail on what needs to be done and how to do it. Thank you.
You are so sweet — thank you Margie! That means a lot to me 🙂
I made these last night for cinco de mayo and they were SO delicious and flavorful! We had a mixed crowd of vegetarians and meat eaters and everyone found them to be filling. I wish I had made a double batch!
I am so glad to hear you all liked these 🙂 This is one of my families favorite recipes! Thank you for your comment!
I just made these, and they were soooo good! I forgot to buy the lime and cilantro, and I used colby jack cheese that I had left over, and they were still super yummy. Now, I only ended up making six in a 9×13 pan, so I don’t know how I was supposed to possibly fit twelve in there, but this worked out great. I had a little bit of filling left over, and it tastes wonderful by itself.
Hi Chelsea! I’ve never taken the time to write a comment for a recipe, but I had to this time! I LOVE how healthy you made this. I usually have to change recipes to “fix” them (sometimes with a lot of trial and error…haha!), but you’ve done all the work for me! Thank you!!! I made these enchiladas and they were WONDERFUL! Everybody loved them! Super easy and quick to make, yet full of flavor!
I’ve checked out several other recipes you’ve made and I have them in my “queue”.
Thanks again for all your work!
Melody
Made these last night! So good and taste very fresh. I also made these for my bf who didn’t even notice that there was no meat in these!!!
So glad to hear!!! I am happy you both liked them 🙂 Thanks for the comment Lisa!
I cannot wait to try them for our next taco Tuesday – they look incredible
I made these today and they were really yummy. Didn’t miss the protein at all.
So glad to hear!! Thanks so much for trying these and leaving a comment Donna! 🙂 Have a wonderful day!