Sweet Potato and Black Bean Enchiladas

Easy Sweet Potato and Black Bean Enchiladas for Busy Weeknights

If you love meals that come together quickly but still taste homemade, these Sweet Potato and Black Bean Enchiladas are going to be your new favorite dinner. They are simple to make, full of flavor, and perfect for nights when you want something warm and satisfying without spending hours in the kitchen.

The creamy sweet potatoes pair perfectly with the hearty black beans, and the mild spices bring everything together in a rich, comforting sauce. Topped with melted cheese and baked until bubbly, this dish proves that easy dinners can still feel special.

Why You Will Love This Recipe

This recipe is a great way to make a wholesome, meatless meal that everyone enjoys. Even the biggest meat-lovers will go back for seconds.

• Quick and easy: Ready in under an hour with simple, pantry-friendly ingredients.

• Hearty and satisfying: Sweet potatoes and beans make a filling, balanced dinner.

• Family approved: Mild flavors that appeal to both adults and kids.

• Perfect for meal prep: Great leftovers that reheat beautifully for lunch or another night.

Let’s Talk Ingredients

This recipe keeps things simple while delivering big flavor. Sweet potatoes bring a natural sweetness that balances the smoky seasoning, and black beans add protein and texture. A blend of chili powder, cumin, and paprika adds just enough spice to make every bite delicious.

Corn tortillas give the enchiladas a soft texture after baking, while the enchilada sauce ties everything together. You can use store-bought sauce for convenience or make your own if you have extra time. We like to top ours with a handful of shredded cheese before baking and finish with fresh cilantro once they come out of the oven.

For an easy shortcut, boil the sweet potatoes while you sauté the onions and garlic. By the time the filling comes together, the oven will be ready to go.

Tips for Perfect Sweet Potato and Black Bean Enchiladas

• Warm your tortillas: Heating them for a few seconds in the microwave makes them easier to roll without tearing.  This is optional.

• Add sauce to the pan first: Spreading a thin layer of enchilada sauce on the bottom keeps the tortillas from sticking.

• Make it ahead: You can assemble the enchiladas in the morning and bake them later for a quick, no-fuss dinner.

• Toppings make it fun: Try avocado slices, Greek yogurt, sour cream, or a sprinkle of extra cheese on top.

Storage and Reheating

Sweet Potato and Black Bean Enchiladas store well in the refrigerator for up to four days. To reheat, cover and warm them in a 350°F oven until hot, or microwave individual portions for about two minutes. They also freeze well. Wrap them tightly before baking and freeze for up to three months.  You can bake straight from frozen when needed.

Equipment

• Large skillet – For cooking the filling

• 9×13-inch baking dish – For assembling and baking the enchiladas

• Tongs – Makes filling and rolling the tortillas easier

Other Recipes to Try

• Mexican Medley – A hearty, slow-cooker Mexican-inspired side or main dish.

• Easy Mexican Spaghetti Squash Recipe – A light yet flavorful vegetarian twist on Mexican comfort food.

• Marinated Flank Steak with Chimichurri – Juicy flank steak dressed in citrusy marinade and served with fresh chimichurri.

• Easy Keto Taco Recipe (Crockpot) – A low-carb taco option made in the crockpot for convenience.

Sweet Potato and Black Bean Enchiladas are proof you do not need a long list of ingredients or hours in the kitchen to make a dinner that feels comforting and full of flavor. They are quick, simple, and satisfying, making them ideal for busy weeknights or whenever you need a no-stress meal that still tastes homemade.

Serve them hot from the oven with your favorite toppings, and watch how fast they disappear.

Sweet Potato and Black Bean Enchiladas

Soft corn tortillas filled with creamy sweet potatoes, hearty black beans, and warm spices, all baked in enchilada sauce and topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 Servings

Equipment

• Large Skillet For cooking the filling
• 9x13-inch baking dish To assemble and bake the enchiladas
• Tongs For filling and rolling the tortillas

Ingredients

  

1x2x3x

• 2 medium sweet potatoes about 500 g / 2 ½ cups diced
• 1 tablespoon olive oil 15 ml
• 1 small onion diced (100 g / ¾ cup)
• 2 cloves garlic minced (6 g / 2 tsp)
• 1 can 15 oz / 425 g black beans, drained and rinsed
• 1 teaspoon chili powder 2 g / 1 tsp
• ½ teaspoon cumin 1 g / ½ tsp
• ½ teaspoon smoked paprika 1 g / ½ tsp
• ¼ teaspoon salt 1 g / ¼ tsp
• ¼ teaspoon black pepper 1 g / ¼ tsp
• 1 ½ cups enchilada sauce 360 ml, divided
• 8 corn tortillas 6-inch / 200 g total
• 1 ½ cups shredded Mexican blend or cheddar cheese 168 g / 1 ½ cups, divided
• Fresh cilantro chopped (for garnish, optional)

Instructions

 

• Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Peel and dice sweet potatoes. Add to a pot of salted water and boil for 8–10 minutes until fork-tender. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
• Add black beans, sweet potatoes, chili powder, cumin, paprika, salt, and pepper. Stir well and cook for 2–3 minutes to blend flavors.
• Pour ½ cup of enchilada sauce into the bottom of the baking dish.
• Warm tortillas briefly in the microwave to make them pliable. Spoon ¼ cup of the filling into each tortilla, roll tightly, and place seam-side down in the dish.
• Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.
• Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is melted and bubbly.

Notes

• Make it spicy: Add diced jalapeño or a pinch of cayenne to the filling.
• Vegan option: Use dairy-free cheese and ensure your enchilada sauce is vegan.
• Storage: Refrigerate leftovers for up to 4 days or freeze up to 3 months. Reheat in the oven until warmed through.
• Toppings: Try sliced avocado, a dollop of Greek yogurt or sour cream, and a sprinkle of cilantro.

Keyword sweet potato, vegetarian

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