Sweet Potato and Black Bean Enchiladas Recipe

These smoky Sweet Potato and Black Bean Enchiladas It’s an easy vegetarian weeknight meal.they are filled with red chili peppers enchilada sauceand melted Monterey Jack cheese for the perfect Tex-Mex flavor.

Why You'll Love These Sweet Potato and Black Bean Enchiladas

No more takeout from your favorite Tex-Mex restaurant so you can make (or reheat) these easy enchiladas at home.

• TEX MEX. Sautéed vegetables, tender beans, cumin, earthy chili powder, and spicy chili powder bring a Tex-Mex flavor to this recipe.
• Vegan friendly. Anyone can enjoy these Tex-Mex Veggie Enchiladas for dinner.
• Comforting. Freshly baked enchiladas topped with salsa and melted cheese are always a hit.
• Great for freezing. Pop them in the oven for a last-minute meal on a lazy weeknight.

Recipe ingredients

The combination of sweet onions, creamy black beans, and smoky cumin is simply Tex-Mex. Scroll to the recipe card at the bottom of the post for exact quantities.

• grape seed oil – You can also use olive, corn, vegetable, or canola oil.
• yellow onion – White onions also work.
• garlic – I prefer fresh garlic, but you can use garlic powder and minced garlic instead.
• sweet potato – Make sure they are peeled.
• black beans – try mine Mexican Instant Pot Black Beans Or add your favorite canned goods.
• cumin – You can swap it (along with the chili powder and cayenne pepper) for 3 teaspoons of taco seasoning.
• smoked paprika – Sweet chili peppers are a great substitute.
• paprika – Feel free to use red pepper flakes or chopped jalapenos.
• Salt – Kosher salt is best.
• coriander – If dry, reduce the amount by half.
• Red enchiladas Sauce – Try my homemade version or the store-bought ones from Frontera Grill enchilada sauce.
• corn cake – If you have flour tortillas on hand, buy them.
• Monterey Jack Cheese – Any melted cheese such as muenster, cheddar or gouda works great for this.

How to Make Sweet Potato and Black Bean Enchiladas

Never make enchiladas with cold tortillas as they will break when rolled. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat it to 400F.Spread 2 tablespoons on the bottom of an 8×8-inch baking pan enchilada sauce. Set it aside.
• Saute the vegetables. Add oil to pan and heat over medium-high heat. Add the onions and cook for 2-3 minutes, then stir in the garlic. Cook for 30 seconds. Add the sweet potatoes and cook for 7-10 minutes, or until tender.
• Season. Add black beans, cumin, paprika, paprika, salt and coriander. Cook for 2-3 minutes. Remove the filling from the heat.
• Warm tortillas. Place tortillas on a clean kitchen towel or between damp paper towels and microwave until warm and tender.
• Roll them. Add 2-3 tablespoons of filling along center of each tortilla. Roll it up and place it, seam side down, in the prepared baking pan. Repeat with all fillings and tortillas.
• Bake them. Add remaining salsa to enchiladas. Sprinkle cheese evenly. Bake uncovered for 15 minutes.
• Serve. Remove enchiladas from oven. Add your favorite toppings, serve, and enjoy!

Tips and variations

Toppings are your chance to get creative with spicy, creamy, and crunchy toppings!

• Add more protein. Mix 1/2-1 cup of chopped roast chicken, roast turkey, ground pork or beef into the filling for a heartier texture. If you want to make it vegetarian, add 1/2 cup crumbled tofu.
• Use leftovers. chop up my leftovers Sweet Potato Fries, Herb Baked Potatoesor Air Fryer Green Beans And stir them into the filling.Remove the core from mine corn on the cob is another great way to reduce food waste.
• Draw a line Line the bottom of a baking sheet with parchment paper to prevent sticking and reduce cleanup. Once done, discard it and give the baking sheet a quick rinse until clean.
• Add ingredients. Sprinkle enchiladas with chopped jalapenos, diced avocado, crumbled cheese, crispy bacon, or a dollop of sour cream for extra flavor.
• Substitute salsa. Any type of salsa (red or green) will work for this recipe as long as it doesn't have avocado or is too thick.try mine fresh salsa Or use your favorite store bought ones.
• Make them creamy. Stir 1/4-1/2 cup Mexican fat, heavy cream, or half-and-half into salsa/mediumenchilada sauce The taste is richer. It also helps reduce heat.
• Cool remaining tortillas. If your tortillas were made fresh, spread the leftovers out on the counter and let cool completely for 5 minutes. Stack them again and store as usual. This helps prevent sticking and keeps the tortillas fresher longer.

What to Serve with Black Bean and Sweet Potato Enchiladas

These sweet potato black bean enchiladas are a hearty dinner option in their own right.You can also use mine Mexican Chopped Salad or Tex-Mex Chickpea Salad On the side.mine Bacon-Wrapped Stuffed Jalapenos Super delicious too.If you want to add some animal protein, try mine Ao-chan Kanai Asada or Juicy air fried chicken.

Store correctly

Sprinkle a few tablespoons extra cheese on top before reheating for a super melty texture.

• refrigerator: Store them in an airtight container for up to 5 days. If they taste sour, discard immediately.
• refrigerator: Use this method for raw enchiladas. Assemble as usual and place them in a disposable aluminum foil baking dish. Wrap twice in plastic wrap. Freeze for up to 3 months. Bake directly after freezing and add 10-15 minutes to total baking time or until hot.
• To reheat them: Microwave for one minute. You can also heat it in a saucepan (covered) over medium heat for 7-8 minutes. For large servings, bake in a 350 degree F oven for 20-25 minutes.

More enchilada recipes to try

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