These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.

Here’s an incredible vegetarian recipe that’s impressive every time: these Sweet Potato and Black Bean Enchiladas! This recipe is one we originally published in 2012. And guess what? It’s stood the test of time and is a favorite of ours to this day. Tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best gooey comfort food around. This one will please everyone: we guarantee it. Here we’ve made a few tweaks to the recipe to make it even better than ever!

Ingredients in sweet potato black bean enchiladas

The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times. We honor the great tradition of Mexican cuisine in this recipe! Here the combination of sweet and savory makes the flavors sing. Here’s what you’ll need for this sweet potato enchiladas recipe:

• Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, we think it’s perfect with a medium heat salsa.
• Sweet potatoes: Boil them for quickest prep: no need to roast here!
• Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
• Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
• Spices: Grab the chili powder, cumin, and garlic powder for this one.
• Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable

You’ll boil the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese, and douse with salsa verde (and more cheese). It takes just 15 minutes to bake: just until the cheese melts!

Flour tortillas vs corn tortillas

What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:

• Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
• Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
• What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!

Make ahead instructions / how to freeze enchiladas

One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:

• 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.
• Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day. Otherwise, pop them in the freezer! 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 ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.

Sides to serve with sweet potato enchiladas

Want to make these sweet potato black bean enchiladas into a meal? Here are some of our favorite sides to go with enchiladas:

• Salad: This Mexican Chopped Salad is colorful and covered in a cilantro dressing.
• Coleslaw: Adding fresh veggies is a nice contrast to gooey enchiladas; try Mexican Coleslaw.
• Chips and salsa: Try our Best Salsa with tortilla chips.
• Refried beans: These Homemade Refried Beans are seriously simple and a nice pairing.
• Tomato avocado salad: This Cucumber Tomato Avocado Salad has a zesty cumin lime flavor.

More enchilada recipes

Love enchiladas? There’s nothing more cozy and comforting than a bubbling pan. Here are a few of our favorite recipes:

• Try these Easy Vegetarian Enchiladas
• Skip the cheese in Vegan Enchiladas
• Opt for Green Enchiladas with Quinoa
• Go for a Vegetarian Skillet Enchiladas

01

Easy Vegetarian Enchiladas

02

Vegan Enchiladas

03

Green Enchiladas with Quinoa

04

Vegetarian Skillet Enchiladas

Print

A Couple Cooks - Recipes worth repeating.