Sweet Potato Black Bean Enchiladas

If you’re craving a hearty, flavorful meal that’s easy to whip up, look no further than Sweet Potato Black Bean Enchiladas. These vegetarian enchiladas are the perfect blend of tender roasted sweet potatoes, protein-packed black beans, and bold Mexican spices—all wrapped up in a warm tortilla and smothered with your favorite enchilada sauce.  

Ideal for busy weeknights or meal prep, this recipe brings comfort food to the table without the fuss. The natural sweetness of the potatoes pairs beautifully with the smoky, savory flavors of the beans and spices, creating a dish that’s both satisfying and wholesome. Even the most devoted carnivores will be reaching for seconds!  

Whether you’re feeding a hungry family or looking for a crowd-pleasing meatless option, Sweet Potato Black Bean Enchiladas are guaranteed to hit the spot. Bonus: they’re just as delicious reheated, making leftovers a treat you’ll actually look forward to!

Ingredients 

• ▢2 large baked sweet potatoes, cooked and mashed
• ▢1/2 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢1/2 teaspoon ground cumin
• ▢1/2 teaspoon kosher salt
• ▢1 15-ounce can black beans, drained and rinsed
• ▢1 1/2 cups shredded mexican blend cheese
• ▢1 12-ounce can enchilada sauce
• ▢6 large flour tortillas, or 12 corn tortillas

Instructions 

1. Preheat the oven to 400°F.
2. Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
3. Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
4. To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
5. Pour half of the enchilada sauce into a 9×11 baking dish.
6. Place about 1/2 cup mixture into the middle of each tortilla and roll up.
7. Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
8. Cover with foil and bake for 15 minutes.
9. Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly

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