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Sweet Potato Black Bean Enchiladas are a delicious twist to classic enchiladas. Sweet potatoes are roasted in the oven until tender with spices and other vegetables. Roll up the mixture inside soft flour tortillas with some cheese, and top it off with an easy and creamy green chili sauce. Serve with your favorite toppings! It’s the perfect meatless vegetarian dinner recipe that is so filling and delicious.
SWEET POTATO BLACK BEAN ENCHILADAS
Sweet potatoes are hands down my very favorite potato. These sweet potato black bean enchiladas are the most filling and delicious vegetarian meal with roasted sweet potatoes, vegetables, black beans, corn, cheese, and flour tortillas topped with an easy and creamy green chili enchilada sauce.
HOW TO MAKE ROASTED SWEET POTATO BLACK BEAN ENCHILADAS
Roasting the sweet potatoes with other vegetables is what makes these sweet potato enchiladas stand out from the rest. It’s a bit more prep work than just mixing it all in the bowl, but trust me, once you taste those roasted seasoned sweet potatoes it will all be worth it.
Red Bell Pepper
Olive Oil, Cumin, Chili Powder, Salt, & Pepper
Cut the vegetables small. You want to be sure they are very finely diced so they soften in the cook time. I aim to cut everything roughly the size of the black beans. The vegetables, olive oil, and seasonings roast in the oven.
Fresh Lime Juice
Mix the roasted vegetables with the remaining ingredients and stir. This is the enchilada filling that will go inside the flour tortillas.
Green Enchilada Sauce
TIPS & HELPFUL HINTS FOR MAKING THIS RECIPE
Cut the sweet potatoes, red onion, red bell pepper, and jalapeno small
- You want to be sure they are very finely diced so they soften in the cook time. Even the sweet potatoes need to be cut small. I aim to cut everything roughly the size of the black beans.
- If the pieces are larger than you will have to increase the cook time slightly until they are softened. Not mushy. You just want the vegetables softened.
Do not substitute the heavy cream with anything else
- You want that fat and thickness that heavy cream offers. As the sweet potato enchiladas cook in that creamy green chili enchilada sauce, the sauce gets really thick and creamy, and that’s something that you just won’t achieve if you use any lower fat milk.
Does the jalapeño make the recipe spicy?
- No it doesn’t! Even my kids gobble down these enchiladas. The jalapeño adds flavor but not spice. If you want it spicy then be sure and leave the seeds and white membrane on the jalapeño. I cut the white membrane out and take the seeds out before adding it into the vegetable mix for roasting.
How do I serve sweet potato & black bean enchiladas?
How can I make this recipe spicy?
- Use a can of hot green chili enchilada sauce
- Leave the seeds and the white membrane on the jalapeños
- Use shredded Pepper Jack cheese
- Top your serving with jalapeño slices or hot salsa
- Add some cayenne pepper in with the other dried seasonings
Use the extra roasted sweet potato mixture and sprinkle it over the top of the enchiladas
- This is totally optional but I love to do this with the extra roasted sweet potatoes. Not only does it add more of the delicious roasted vegetables but it makes the enchiladas look prettier. And if you know me at all, you know I like my food to look pretty.
- The extra filling also is really good on top of a salad for lunch the next day. Or eat it plain for a roasted sweet potato salad.
TRY THESE OTHER MEATLESS & VEGETARIAN DINNER RECIPES
Black Bean, Rice, & Vegetable Tacos – Tacos that are so hearty & filling that you won’t even miss the meat! Loaded with rice, beans, veggies, and seasoned to perfection with lime juice and taco seasonings.
Minestrone Soup – This hearty soup is better than anything you would order at the restaurant. So filling thanks to the pasta, beans, and vegetables that cook in one pot in a perfectly and richly seasoned tomato sauce broth base.
Ziti Pasta Bake – An easy, family friendly meatless dinner recipe that the whole family will enjoy.
Instant Pot Baked Ziti – Another family favorite meatless dinner recipe that “bakes” in the instant pot and it’s ready in just minutes. The perfect dump & go Instant Pot recipe.
One Pot Broccoli Fettuccine Alfredo – Cooks up in one pan with broccoli and fettuccine noodles in a creamy homemade Alfredo sauce.
TRY THESE OTHER ENCHILADA RECIPES
Sweet Potato Black Bean Enchiladas
Sweet Potato Enchiladas
- 2 sweet potatoes peeled & cubed small
- 1 jalapeno chopped small
- 1 red bell pepper chopped small
- 1 small red onion finely diced
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 oz) black beans drained & rinsed
- 1 cup frozen corn
- 1/4 cup chopped cilantro
- juice of 1 lime
Green Chili Enchilada Sauce
- 1 can (10 oz) green chili enchilada sauce
- 1/2 cup heavy cream
- 2 cups shredded cheese I use Colby Jack cheese
- 10 fajita/soft taco sized flour tortillas about 8-inch tortillas
- Heat oven to 425°. Line a cookie sheet (12"x18") with tin foil and spray it lightly with cooking spray. Spray another 9x13 baking pan with cooking spray and set aside for later.
- In a large bowl, or do this on the prepared cookie sheet, stir together the peeled and chopped sweet potatoes, diced jalapeno, chopped red bell pepper, diced red onion, olive oil, cumin, chili powder, salt, and pepper. Spread it out evenly on the cookie sheet, trying to make sure the vegetables are not overlapping.
- Cook for 18-20 minutes. Stir the vegetables halfway through the cook time. Vegetables should be soft. I stick a fork through a sweet potato to make sure they're done.
- Add the roasted sweet potato mixture into a large mixing bowl. Add the black beans, frozen corn, cilantro, and lime juice. Stir together to combine.
- Make the enchilada sauce : Mix together the green chili enchilada sauce and heavy cream in a bowl. Pour 1/3 cup of this sauce into the bottom of the prepared 9x13 baking dish and spread it out evenly.
- Assemble the enchiladas : Add 1/3 cup of sweet potato filling mixture onto the center of a flour tortilla. Add some shredded cheese and roll it up tightly. Place seam side down in the prepared 9x13 baking pan. Repeat with remaining flour tortillas. You may have to squish the enchiladas together to fit inside the pan.
- Evenly pour the remaining green chili enchilada sauce over the enchiladas. Top with the remaining cheese and remaining sweet potato mixture (optional).
- Cook the enchiladas, uncovered, for 20-25 minutes.
- Serve with your favorite toppings. We like sour cream, pico de gallo or salsa, and shredded lettuce.