I first shared this recipe on Real Housemoms where I am a contributor. Black Bean and Sweet Potato Enchiladas are a filling, healthy, and inexpensive meatless meal that the whole family will love!
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My husband loves meat and needs his protein so we don’t eat too many meatless meals in our home so when I do make one without meat it has to be worth it. In other words, super delicious. These Black Bean and Sweet Potato Enchiladas are just that. He didn’t even miss it! The combination of the sweet potatoes with the heat of the enchilada sauce and all the flavors from the beans, onion, and corn is amazing!
How to Make Sweet Potato & Black Bean Enchiladas:
To make these delicious bundles of goodness you start with cooking the onions and sweet potatoes. First, you’ll saute the onions until softened and then you add the sweet potatoes and water and cover with a lid, cooking until the potatoes are tender. Then you add in the garlic, spices, black beans, and fire roasted corn. You can definitely swap it out with regular corn but the fire roasted gives it so much more flavor. You can find canned fire roasted corn in you local grocery store or frozen at Trader Joe’s (this one is my favorite!). At this point you can either place the vegetable filling in the fridge and assemble later (or even the next day) or continue with assembling the enchiladas.
To assemble, place about a tablespoon of cheese down the middle of a tortilla along with a spoonful of veggies, roll it up, and place it seam side down in the pan. Pour the enchilada sauce over the tortillas and top with more cheese. Then all you have to do is bake them for 15-20 minutes. Top with from fresh tomatoes, avocado, and my favorite- cilantro! I used to hate cilantro but now I use it in almost all my Mexican and Thai dishes. It’s just so refreshing!
Can I add Meat?
Of course! These easiest way is to add shredded chicken. Add a little more seasoning and enchilada sauce to flavor the chicken. Leftover rotisserie chicken works great for this!
Tools used to make these Meatless Enchiladas:
9×13 inch casserole dish– This is my go-to casserole dish. It’s perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge.
Non-stick fry pans– Non-stick skillets are a necessity in every kitchen. Makes clean up easy!
Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
For more delicious meatless recipes, try these:
- Red Lentil Mushroom Ragu
- Udon Noodle Vegetable Stir Fry
- Spinach Ricotta Stuffed Peppers
- Vegetarian Pot Pie
- One Skillet Mexican Rice Casserole
- Spring Roll Bowls
Black Bean and Sweet Potato Enchiladas
- 4 teaspoons oil, divided
- 1 cup onion, diced
- 1 pound sweet potatoes, cubed
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 can black beans
- 1 cup fired roasted corn (canned or frozen)
- 1 can (10 ounce) red enchilada sauce, divided
- 8 ounces monterey jack cheese, shredded
- 12 flour tortillas, fajita size
- 1 cup cherry tomatoes, diced
- 2 avocado, sliced
- 1/4 cup cilantro, chopped
Preheat the oven to 350 degrees F. Grease two 9x13 inch casserole dishes (if you are planning to have leftovers, it's best to wait to assemble into enchiladas before baking so only do one pan).
Heat 3 teaspoons oil in a large skillet over medium heat. Add the onion and cook for 5 minutes or until tender. Add the potatoes and water and bring to a boil, cover and cook for 5-8 minutes or until tender. Push the potatoes to the sides of the pan, add the remaining oil and the garlic and cook for 30 seconds. Mix in the spices, black beans, corn, and 2 tablespoons of the enchilada sauce.
To assemble, place about 1 tablespoon cheese down the middle of a tortilla and then add 1/3 cup of the sweet potato filling. Fold in the sides and place seam side down in the pan, Repeat with remaining ingredients.
Pour the enchilada sauce over the top of the tortillas and then top with cheese. Bake for 15 minutes or until cheese is melted.
Top with tomatoes, avocados, and cilantro. Serve immediately.