Black Bean Sweet Potato Enchiladas
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrรฉe.
Updated by Kathryne Taylor on October 22, 2024
Quick! Iโm sharing these enchiladas with you as a suggestion for a post-Thanksgiving meal this weekend (donโt forget, I have lots of vegetarian Thanksgiving options here).
The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easyโjust grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.
Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these. They are delicious, satisfying and leftovers taste even better the next day. If you want to make a vegetarian dinner and hear, โI donโt even miss the meat,โ these enchiladas are for you.
This recipe is actually one that I shared back in 2011, but it was missing some key instructions, like how to roast the sweet potato. So, I revisited it and tweaked it a bit, and theyโre better than ever.
These enchiladas taught me some valuable lessons about cooking back then, so Iโm leaving my notes for you below.
From 2011: Do you ever cut corners when youโre following a recipe? I doโall the timeโand Iโm always learning from my mistakes.
Take these black bean sweet potato enchiladas, for example.
I blundered through Gluten Free Goddessโ recipe, made it my own, and came out a better cook in the end.
Lessons learned:
- Substitutions can be ok: I subbed Targetโs salsa verde for the Karinaโs green chile sauce, which worked out fine.
- Skipping steps is usually not ok: I ignored her recommendation to warm up the corn tortillas first, so they broke to pieces when I tried to wrap the tortillas around the inside ingredients. As a result, my enchiladas werenโt as pretty as they could have been, but it didnโt affect the flavor. I need to trust that my fellow cooks will not recommend additional steps if they are not integral to the dishโs success!
- Additions are just fine: I love spicy food, so I knew adding a jalapeรฑo was a good idea. And it was.
- Pay more for high quality ingredients: Packaged breads, including tortillas, tend to be full of preservatives and unnecessary ingredients. I paid more for these sprouted grain corn tortillas at my local health food store, and go figure, they taste better than the rest!
- Some flavors are so good together, you canโt go wrong: Black beans and sweet potatoes are a delicious combination. Even with all my mistakes, I ended up with a mighty delicious meal.
Please let me know how these enchiladas turn out for you in the comments! I hope theyโre your new favorite.
Craving more Mexican-ish, cheesy goodness? Donโt miss my roasted veggie enchilada casserole or baked jalapeรฑo poppers.
Watch How to Make Enchiladas
Vegetarian Black Bean Sweet Potato Enchiladas
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrรฉe. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients
Filling
- 1 ยผ pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ยฝ cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (ยฝ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeรฑo, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice
- ยฝ teaspoon ground cumin
- ยฝ teaspoon chili powder
- ยผ teaspoon cayenne pepper (optional)
- ยผ teaspoon salt, more to taste
- Freshly ground black pepper
Remaining Ingredients
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
- 10 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ยผ cup chopped red onion
- ยผ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
- Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until theyโre tender and cooked through, about 30 to 35 minutes. Leave the oven on, since weโll bake the assembled enchiladas soon (no temperature adjustments necessary).
- Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ยฝ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
- Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ยผ teaspoon) and pepper.
- Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they donโt break when you bend them. Wrap them in a clean tea towel so they stay warm.
- Working with one tortilla at a time, spread about ยฝ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
- Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
- Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
Notes
Recipe adapted from Gluten Free Goddess.ย
Make it gluten free: Use certified gluten-free corn tortillas.
Make it dairy free/vegan: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Has anyone ever done this in layers rather than rolling each individual tortilla?
Thatโs my question too- trying it this week. So much easier to make it lasagne style
Came here in my laziness to ask this too! Please tell us how it turned out!
Yes, layering the ingredients lasagna-style will work fine.
This is a stellar enchilada recipe and probably the most filling vegetarian main dish Iโve ever eaten. Followed the recipe exactly, except for using serranos instead of jalapeรฑos, and all the contrasting flavors melded together beautifully. A really spectacular, satisfying dish!
Question. If I want to make this ahead to give to a family, should I stop after the enchiladas are assembled and have the family add the green salsa and cook or should I cook it and tell them to reheat?
I think you can go either way.
This recipe was absolutely delicious! Iโm slowly incorporating more vegetarian meals in my diet and this was an excellent alternative to traditional enchiladas with a protein. I didnโt miss the protein at all and in actuality the texture tasted like there was a protein in the enchilada. The meal was very filling and left me wanting more. I recommend this recipe.
WOW! So very tasty. Both my husband and I loved them. I followed the recipe exactly but did leave out the jalapeรฑos โ there was still enough heat. Another plusโฆ easy to make. Thx Kate
I love this recipe! Quick and easy family favorite.
I love to hear that, Julie! Thank you for your review.
Great recipe a real crowd pleaser. I followed the recipe except I reduced the green chillies to one can. I added this recipe to my favorite list.
I love to hear that, Lisa!
Oh my goodness, this was amazing! Thank you for sharing such a wonderful recipe!
Youโre welcome, Della!
hey girl. freeze options as iโve never done corn enchis to freeze. t you
I am not vegetarian but like to go meatless a couple days/week. This recipe is very flavorful & delicious. I did change a few things like I only used a pinch of cayenne since I donโt tolerate the spicy heat. I added 4 tablespoons of sour cream to the filing & increased the feta to 3/4 cups. I also added granulated onion & granulated garlic to the filling & used more salsa verde on the bottom of the pan & to pour over the top of the tortillas. The chopped cilantro & chopped onions on top added a lot of flavor to this dish. I also just added a dollop (about two tsp) of sour cream to the top of the tortillas instead of adding water to drizzle it. Will use this recipe a lot & share with my vegetarian friends:). Thank you!
Iโm happy you love this, Jan!
Iโve been making this recipe for some time now and love it! Last night I prepped the mixture. Today I will assemble and bake for friends.
Iโm concerned the jalapeรฑo i used might be too much as the taste in the filling seems stronger than normal. Is there any way to tone that down?
You can serve with sour cream to help with the spice if needed.
This is one of my favorites and go-to meals.
Any advice on converting it to a slow cooker?
I made this recipe tonight with Spanish Rice. I have to say I got the idea from a farmers market and paid ALOT of money for 4 enchiladas but THIS, I got so much more for so much less. I had enough to freeze for a meal later!!! And it tasted SOOO much better!! I NOR HUBBY even missed the meat!!!Thank you! This will definitely be a go to recipe for enchiladas on No Meat Mondaysโฆโฆโฆโฆโฆโฆโฆโฆโฆโฆ Wednesday and maybe Fridays
I have made these enchiladas multiple times, definitely a family favorite, even for the meat lovers in the family! The flavor is out of this world.
I do have a question. Iโd like to make these ahead of time and freeze them to have on hand for the holiday weekend. Would it be best to fully complete the process through baking, cool and then freeze. Thaw, reheat and add the toppings the day of? Iโd love your advice on this.
Thanks!
I was wondering if anyone has used butternut squash instead of sweet potatoes?
Tracy, my sister has used butternut squash and said they turned out great.
I had some frozen in hand and used it and it did turn out really well!! Thanks for your reply!
I always make it with butternut squash and it is amazing
What size tortillas? Corn tortillas come in different sizes. Corn tortillas are about 5.5 inches in diameter, while their super size tortillas are about 6.5 inches. Their white corn tortillas are 4.5 inches.
Thanks.
Hi Kazy, I would suggest 5.5 or 6.5 size.
Did you cook and freeze them or freeze them after filling and cook them when you need them?
Hi there! If I need to omit the feta (not recommended while pregnant), is there something I should substitute to replace the flavors? Wasnโt sure if it would be lacking something without it. Thanks!
Hi there! As someone who used to be very cautious about foods during pregnancy, you can consume any cheese that is pasteurized or heated enough to where it melts (that kills the potential bacteria). In this situation, feta would be totally fine to consume and it truly is the secret ingredient that adds so much to this recipe! Hope this gives you some relief that you donโt have to cut out so many foods.
MAKE THIS.
A friend brought it over for a potluck and we couldnโt stop raving about it. Once she shared the recipe, I was like โOh! Of course is a C+K recipe!โ Her only tip for me was to buy 2 jars of salsa verde, which turned out to be a good suggestion, as I use a heavy-hand.
Delicious, 10/10!
Hi how far in advance could I assemble these? Or would freezing be better? Would I freeze before or after baking?
Thanks,
This is a solid base recipe, but if you are calorie conscious like I am, adjustments can be made. I replaced sweetpotates with butternut squash. I used non-fat greek yogurt instead of sour cream and fat-free cheese. Also, I used lettuce wraps instead of tortillas but crumbled up a one or two cheddar rice chips (I use Quaker) for extra crunch! I do not know what the specific calorie count is, but I know it is A LOT less. I also made it chipotle with smoked paprika and a splash of chipotle Tabasco. It was lovely.
I am totally trying that!
Hi Kate,
Have you ever made this into a casserole and not rolled enchiladas?
Thank you for your great recipes.
Delicious! Didnโt change a thing. Thanks!
Made this tonight. So so so good!
This is one of my go to dinners, especially when I need to cook both gf and vegetarian! I pickle the red onions because Iโm a pickle fiend. Yummm!
Making this one today. Probably have made it at least 20 times over the years.
Family favourite.
Super delicious and filling. We love a meatless meal, and this one will be added into regular rotation. Itโs super easy to make, which is a huge plus when juggling work, kids, and activities.
Itโs Lent and Iโm back again making this tried and true recipe. I made this tonight exactly as written, paired with a Caesar salad (use lime juice instead of lemons, pepitas instead of croutons). Family of four, we gobbled it up and still have leftovers. I shared this recipe on Facebook in a couple groups as well. My favorite!!
Would this work with red salsa?
Hi Katie, this recipe is very friendly to substitutions!
I make this recipe about once a month and itโs easy and delicious. I do replace the salsa verde with enchilada sauce. The leftovers are always good as well.
Iโm very excited to try this recipe! Do you have any suggestions to tone the spice down a bit? What would be a good Monterey Jack cheese swap? And a jalapeรฑo swap?
Thank you!
These enchiladas were so tasty that I had to send the recipe to my parents, in-laws, and friends! Everyone else who has made them so far has agreed on how tasty this meal is!
These enchiladas are seriously good and fairly easy to put together. My family loved them.
Thanks for an outstanding recipe.
A well received recipe. My whole family loved the blend of flavors. Thanks so much for sharing!
yum! the ingredients really piqued my curiosity and what a winning comaination. another great, affordable and healthy dish from cookieandkate! :)
yum!! All the flavors are well balanced. Iโve made this recipe a few times using Siete Grain Free Almond Flour Tortillas purchased from Costco (check the cooler section). Trader Joeโs has a similar almond flour tortilla that are comparable to the Siete, however you will need 2-3 packages of the TJs tortillas to have enough for this recipe. Unlike the corn tortillas in the recipe, the almond flour tortillas do not need to be warmed up in the prep.
I found this recipe a few months ago and itโs a big hit and now on our regular dinner rotation. I cook for my 83 year old father in law too, so Iโm always trying to incorporate vegetables or healthy, and filling, vegetarian recipes. While I canโt get him to give up his processed American cheese, I have gotten him to enjoy vegetarian dinners. This is one of the recipes he approves. Thank you!!
This is one of the best homeade dinners weโve had, so tonight Iโm making it for our block party! Iโm sure it will be a big hit.
Hi Joni, thanks for taking the time to rate and comment on the recipe! I hope your block party was fun.
Hi! Could you meal prep this and cook later or reheat? Thanks!
Hi Natalie, yes this is a great make ahead option, it reheats well either frozen then cooked, or reheated after being cooked.
Fantastic recipe/ingredients.
TASTY & very flavorful. Didnโt change a thing. (Other than I wanted to use up some whole wheat flour tortillas I had in the refrigerator and they were delicious too!)
This is an amazing recipe! Ty for sharing it/ creating it!
My daughter is on chemotherapy and a friend if hers made this recipe and it was amazing! (She delivered then frozen and too many to reheat so I tried to take out a couple and they were rock solid frozen). My daughter wouldnโt have any because of the tortilla/carbs sheโs omiting on chemo. So, I made them for her with Hero Tortillas, 1 carb and your homemade salsa Verde (Hatch green chiles)and she loves them!
To avoid the frozen rock, I wrap them individually in parchment paper before freezing. However, I havenโt figured out the rewarming time and temperature from frozen. I put them in the oven, wrapped in parchment paper, easy cleanup, 350 for 20 minutes and the center was still frozen. Iโve also microwaved for two minutes on 30%, then one minute or two on full power. This worked but seemed too hodge podge.
I noticed several people asked about freezing and you acknowledged yes, but not the directions to reheat.
Can you please send your recommendation and perhaps add this in the recipe(s).
Also, sadly, tomatillas and hatch chilies are out of season. I bought a jar of Austin Chile Co hatch chile salsa verde last night to try but if you have a favorite, please share!
Thank you for sharing delicious, healthy recipes.
Hi Sallie, if I freeze a casserole like this, I defrost in the refrigerator overnight and then bake or reheat. I hope this helps!
I so love this blog lots of good recipes from here that I tried. Iโll be making the enchiladas soon. Have a question. My family really prefers the flower tortillas. Can I just increase the filling and have few enchiladas? Also, does it make sense to use the sour cream without the water in it I just think theyโd like that better
Hi Staza, yes you could make these with flour tortillas. You can just dollop the sour cream on if you prefer. The water mixed in is so you can drizzle it.
Iโd like to make this as a lasagne. Using ready to bake lasagne noodles.Has anyone ever done that?
Hi Margaret, I havenโt heard of that, but I think it would work just fine to substitute the noodles for the tortillas.
Is it correct that there are two 4-oz cans of green chilies to one can of black beans? Just one 4 oz can seemed like a lot to me.
Hi Angela, yes that is accurate as written. That ratio of sweet potato, chiles, and beans create a hearty, satisfying filling, and the chiles help keep it from becoming too dry.
Amazing โ but I smash up the potato first โ I felt like that works better. Also used with Seite almond flour tortillas for a family member with allergies and it worked great.
Hi Christine, thanks for taking the time to comment and rate the recipe. Those Seite tortillas are great for gluten free or allergies.
Iโm making this for an office potluck Can I make this as an enchilada casserole (lasagne style) layering tortillas vs rolling them? If so, would the cooking time/temp change?
Hi Lana, yes these will work well layered instead of rolled. The time and temperature for baking wonโt change.