If you’re looking for a dish that’s hearty, wholesome, and packed with bold, zesty flavors, these Sweet Potato Black Bean Enchiladas are exactly what you need. They’re the perfect combination of creamy, spicy, and cheesy—all wrapped up in a warm tortilla and baked to bubbly perfection.
What makes these enchiladas so special? First, we’re swapping traditional meat fillings for roasted sweet potatoes and black beans, which add a natural sweetness and a satisfying, protein-rich bite. Then, we layer on a smoky, spiced enchilada sauce, a generous sprinkle of cheese, and bake it all together until melty and irresistible.
Whether you’re serving up Meatless Monday, hosting a casual dinner, or just craving a comforting meal with a Mexican-inspired twist, this 8×8 pan of enchiladas will have everyone going back for seconds!
Why You’ll Love These Sweet Potato Black Bean Enchiladas
Vegetarian & Hearty – You won’t miss the meat with this filling, fiber-packed combo.
Sweet & Savory Perfection – The creamy sweetness of sweet potatoes pairs beautifully with smoky spices and tangy enchilada sauce.
Easy to Make – Roast, mix, roll, bake. That’s it!
Customizable – Add your favorite toppings, use different tortillas, or spice it up!
Ingredients (Makes 4-5 Servings)
For the Filling:
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup frozen or canned corn
- ¼ cup chopped fresh cilantro (optional)
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
For the Enchiladas:
- 6 small flour or corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- ½ cup shredded cheese (for topping)
For Garnish (Optional, but Highly Recommended!):
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced jalapeños
- Fresh lime wedges
How to Make Sweet Potato Black Bean Enchiladas
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, chili powder, cumin, and smoked paprika.
Roast for 20-25 minutes, or until soft and lightly caramelized.
2. Prepare the Filling
In a large bowl, combine the roasted sweet potatoes, black beans, corn, and cilantro (if using).
Stir in ½ cup of shredded cheese and mix until everything is well combined.
3. Assemble the Enchiladas
Reduce the oven temperature to 375°F (190°C).
Spread ¼ cup of enchilada sauce on the bottom of an 8×8 baking dish.
Spoon about ¼ cup of the filling into each tortilla, roll it up tightly, and place seam-side down in the dish. Repeat with the remaining tortillas.
Pour the rest of the enchilada sauce evenly over the top. Sprinkle with ½ cup of shredded cheese.
4. Bake Until Bubbly
Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
5. Garnish & Serve
Let the enchiladas cool for about 5 minutes before serving.
Top with avocado, sour cream, jalapeños, and fresh cilantro for the ultimate flavor boost.
Make It Your Own! Customization Ideas
- Want More Spice? Add a chopped chipotle pepper in adobo sauce to the filling, or use extra-hot enchilada sauce.
- Go Extra Cheesy! Mix some crumbled queso fresco or feta into the filling.
- Try a Different Tortilla: Use corn tortillas for a more traditional taste or whole wheat for extra fiber.
- Add Protein: If you want to add meat, shredded chicken or ground turkey blend perfectly with the filling.
- Make It Vegan: Use dairy-free cheese and a cashew-based crema for a delicious plant-based version.
Leftovers? No Problem! Here’s How to Store & Reheat
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap individual enchiladas in foil and freeze for up to 2 months.
- Reheat: Bake at 350°F (175°C) for about 15 minutes, or microwave for 1-2 minutes.
Final Thoughts: A Comforting, Flavor-Packed Favorite
These Sweet Potato Black Bean Enchiladas prove that vegetarian meals can be just as hearty, cheesy, and satisfying as their meaty counterparts. The smoky spices, creamy sweet potatoes, and zesty toppings all come together for a dish that’s pure comfort food.
Whether you’re cooking for a crowd or just meal-prepping for the week, this 8×8 pan of enchiladas is an easy, delicious way to add more veggies to your life—without sacrificing flavor.
So, grab your tortillas and get rolling… because these enchiladas are about to become a new favorite! Buen provecho!
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