These sweet potato and black bean enchiladas are a crowd-pleasing vegetarian dinner. Roasted sweet potato cubes and black beans are brightened with lime, rolled in tortillas, and finished with enchilada sauce and melted Colby Jack. Serve with avocado, lime wedges, and sour cream for a satisfying meal.
Smoky, slightly sweet roasted sweet potatoes combined with hearty black beans make these enchiladas one of my favorite vegetarian dishes.
This variation is always a hit when I make it. Diced roasted sweet potatoes and black beans are mixed with fresh lime and spices, rolled in tortillas, then topped with red enchilada sauce and grated Colby Jack cheese.
The combination of textures and flavors in every bite is irresistible.
I love making enchiladas because they’re easy to assemble but look like you spent a lot of time on dinner.
Ingredients needed to make sweet potato enchiladas
- roasted sweet potatoes
- fresh garlic and onion
- black beans
- fresh lime juice
- spices: cumin, chili powder, and salt
- Colby Jack cheese
- enchilada sauce
- soft tortillas
How to make sweet potato black bean enchiladas
Step 1: Roast sweet potatoes. Make one batch of easy roasted sweet potatoes to use in the filling. Roasted cubes add a caramelized, tender texture that complements the beans.
Step 2: While the sweet potatoes roast, sauté diced onion and minced garlic in a tablespoon of olive oil in a large skillet. Cook 7–10 minutes until the onion is soft and translucent.
Step 3: Add drained black beans, roasted sweet potato cubes, lime juice, cumin, chili powder, and salt to the skillet. Stir gently to combine and warm through—this is your enchilada filling.
Step 4: Warm the tortillas briefly (10–15 seconds) in the microwave to make them pliable. Fill each tortilla with the sweet potato and black bean mixture, roll up, and place seam-side down in a lightly greased 9×13-inch baking dish.
Step 5: Pour red enchilada sauce evenly over the rolled enchiladas. If you have any extra filling, spoon it over the tops, then sprinkle with freshly grated Colby Jack cheese.
Step 6: Bake in a preheated 350°F oven for 25–35 minutes, until the cheese is bubbly and the edges are lightly crisped. For extra browning, broil for a minute or two at the end—watch carefully so it doesn’t burn.
Can these be made gluten free?
Yes—use gluten-free tortillas to make the dish gluten free. The filling and flavors remain the same and are just as delicious.
This recipe is hearty—two enchiladas are quite filling, making it a great weeknight meal.
Best toppings for enchiladas
Top with sliced avocado, a squeeze of fresh lime, and a dollop of sour cream. The creamy avocado and tangy lime lift the smoky, savory filling and make the flavors pop.
If you’re vegetarian, this dish delivers satisfying texture and flavor—you won’t miss the meat.
“Made these for dinner and my whole family loved it! It was excellent and I highly recommend it!!” – Jennifer
The creamy avocado contrasts the smoky filling while fresh lime brightens every bite—simple additions that bring the whole dish together.
More Mexican Recipes
- Vegetarian Mexican Rice Casserole
- Portobello Mushroom Fajitas
- Vegetarian Stuffed Peppers
- Queso Blanco
- Mexican Quinoa Casserole
- Best Guacamole Recipe
Avocado and lime are essential in my view—they elevate the flavors and add a bright finish. These enchiladas reheat well in the oven; the flavors meld overnight and taste even better the next day.
Sweet Potato Black Bean Enchiladas
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Ingredients
- 1 batch easy roasted sweet potatoes
- 2 medium onions, diced
- 10 cloves garlic, minced
- 1 can black beans, drained
- juice of 1 lime
- 3 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 1/2 cups freshly grated Colby Jack cheese
- 8 oz enchilada sauce
- 12 tortillas
for Serving
- sliced avocado
- lime wedges
- sour cream
Instructions
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Make one batch of Easy Roasted Sweet Potatoes.
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Add minced garlic and diced onion to a large skillet with 1 teaspoon olive oil and sauté.
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Sauté 7–10 minutes, until onion is translucent and softened.
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Add drained black beans, roasted sweet potato cubes, lime juice, cumin, chili powder, and salt to taste.
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Warm tortillas for 10–15 seconds before assembling to prevent breakage.
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Spray a 9×13 baking dish with cooking spray.
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Fill each tortilla with the sweet potato and black bean filling, roll, and place seam-side down in the prepared dish.
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Pour enchilada sauce evenly over the enchiladas.
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Add any leftover filling on top, then cover with freshly grated Colby Jack cheese.
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Bake at 350°F for 25–35 minutes, until cheese is bubbly and edges are crisped. Optionally broil 1–2 minutes for extra browning.
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Serve with avocado slices, lime wedges, and sour cream.
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