Sweet Potato & Black Bean Enchiladas – Comforting, Colorful, and Weeknight-Friendly

Sweet Potato & Black Bean Enchiladas are the kind of meal that hits the sweet spot between hearty and wholesome. They’re cozy enough for a chilly night, yet bright and satisfying any time of year. The sweet potatoes bring natural sweetness, the black beans add protein and substance, and the warm spices tie it all together.

Top it with a simple enchilada sauce and a sprinkle of cheese, and you’ve got a pan of bubbly, crowd-pleasing goodness. This is a recipe that’s easy to love and easy to make again and again.

Sweet Potato & Black Bean Enchiladas - Comforting, Colorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil (plus more for greasing the baking dish)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced (optional but recommended)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1 1/2 to 2 cups enchilada sauce (red or green)
• 8–10 small corn or flour tortillas (6-inch size)
• 1 to 1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• Lime wedges, for serving
• Optional toppings: sliced avocado, sour cream or Greek yogurt, extra cilantro, sliced jalapeños

Method

 

1. Heat the oven: Preheat to 425°F (220°C). Lightly oil a sheet pan.
2. Roast the sweet potatoes: Toss the diced sweet potatoes with 1/2 tablespoon olive oil, a pinch of salt, and pepper. Spread on the sheet pan and roast for 18–22 minutes, stirring halfway, until tender and caramelized at the edges.
3. Sauté aromatics: While the potatoes roast, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
4. Season the filling: Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to bloom the spices for 30 seconds.
5. Add beans and sweet potatoes: Fold in the black beans and roasted sweet potatoes. Warm through for 1–2 minutes. Taste and adjust salt. Stir in cilantro if using. Remove from heat.
6. Prep the baking dish: Reduce oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom.
7. Soften tortillas: Warm tortillas so they’re pliable. Microwave them wrapped in a damp towel for 30–45 seconds, or quickly toast each side in a dry skillet.
8. Fill and roll: Place 2–3 tablespoons of filling down the center of each tortilla. Add a small sprinkle of cheese. Roll snugly and place seam-side down in the baking dish.
9. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining cheese.
10. Bake: Bake uncovered for 15–20 minutes, until the cheese is melted and the sauce is bubbling at the edges.
11. Finish and serve: Let rest 5 minutes. Add toppings like avocado, jalapeños, more cilantro, and a squeeze of lime. Serve warm.

What Makes This Special

These enchiladas strike a balance between comfort food and feel-good nutrition. The filling is savory, lightly sweet, and spiced without being heavy or oily.

You can prep the components ahead, assemble when you’re ready, and bake. It’s flexible too—use corn or flour tortillas, your favorite enchilada sauce, and any toppings you like.

• Affordable pantry staples: Canned black beans, common spices, and sweet potatoes keep costs low.
• Naturally vegetarian (and easy to make vegan): Just skip or swap the cheese.
• Meal-prep friendly: The filling stores well, and leftovers taste great.
• Big flavor, low effort: Roasting sweet potatoes concentrates flavor without fuss.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil (plus more for greasing the baking dish)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced (optional but recommended)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1 1/2 to 2 cups enchilada sauce (red or green)
• 8–10 small corn or flour tortillas (6-inch size)
• 1 to 1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• Lime wedges, for serving
• Optional toppings: sliced avocado, sour cream or Greek yogurt, extra cilantro, sliced jalapeños

How to Make It

1. Heat the oven: Preheat to 425°F (220°C). Lightly oil a sheet pan.
2. Roast the sweet potatoes: Toss the diced sweet potatoes with 1/2 tablespoon olive oil, a pinch of salt, and pepper.

   Spread on the sheet pan and roast for 18–22 minutes, stirring halfway, until tender and caramelized at the edges.

3. Sauté aromatics: While the potatoes roast, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
4. Season the filling: Add cumin, chili powder, smoked paprika, oregano, salt, and pepper.

   Stir to bloom the spices for 30 seconds.

5. Add beans and sweet potatoes: Fold in the black beans and roasted sweet potatoes. Warm through for 1–2 minutes. Taste and adjust salt.

   Stir in cilantro if using. Remove from heat.

6. Prep the baking dish: Reduce oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.

   Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom.

7. Soften tortillas: Warm tortillas so they’re pliable. Microwave them wrapped in a damp towel for 30–45 seconds, or quickly toast each side in a dry skillet.
8. Fill and roll: Place 2–3 tablespoons of filling down the center of each tortilla. Add a small sprinkle of cheese.

   Roll snugly and place seam-side down in the baking dish.

9. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining cheese.
10. Bake: Bake uncovered for 15–20 minutes, until the cheese is melted and the sauce is bubbling at the edges.
11. Finish and serve: Let rest 5 minutes. Add toppings like avocado, jalapeños, more cilantro, and a squeeze of lime.

    Serve warm.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 12–15 minutes or in the microwave until hot.
• Freezer: Assemble enchiladas without baking, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 35–45 minutes, adding foil if the top browns too fast.
• Make-ahead: The filling can be made 2–3 days ahead and kept chilled.

  Assemble and bake when ready.

Health Benefits

• Fiber-rich: Sweet potatoes and black beans provide ample fiber, which supports digestion and helps you feel full.
• Plant-based protein: Black beans add protein without heavy saturated fat.
• Micronutrient boost: Sweet potatoes deliver vitamin A, vitamin C, and potassium. Beans contribute iron and magnesium.
• Balanced meal: With complex carbs, protein, and healthy fats (if you add avocado or olive oil), it’s a well-rounded plate.

What Not to Do

• Don’t overfill the tortillas: Too much filling makes them split and leak during baking.
• Don’t skip warming the tortillas: Cold tortillas crack when rolled.
• Don’t drown them in sauce: A generous coat is great, but too much turns the enchiladas soggy.
• Don’t under-season the filling: Taste and adjust salt and spices before rolling.
• Don’t bake at high heat after assembling: Stick to 375°F (190°C) to prevent drying out.

Recipe Variations

• Vegan: Skip the cheese or use a dairy-free shredded cheese. Add a drizzle of cashew cream after baking.
• Extra protein: Add cooked quinoa to the filling, or fold in sautéed spinach for more greens.
• Green enchiladas: Use salsa verde or green enchilada sauce and pepper jack cheese for a tangy twist.
• Spicy kick: Add chopped chipotle in adobo to the filling or a pinch of cayenne to the spices.
• Gluten-free: Use certified gluten-free corn tortillas and check your sauce label.
• Roasted corn: Stir in 1 cup of charred or roasted corn kernels for sweetness and texture.
• Breakfast version: Add softly scrambled eggs to the filling and top with salsa and hot sauce.

FAQ

Can I use canned sweet potatoes?

You can, but the texture will be softer and a bit watery.

If using canned, drain well and sauté briefly to reduce moisture before mixing with the beans.

Corn or flour tortillas—what’s best?

Both work. Corn tortillas bring classic flavor and are naturally gluten-free, while flour tortillas are softer and more flexible. If using corn, make sure to warm them well to prevent tearing.

How do I keep enchiladas from getting soggy?

Lightly coat the dish with sauce, but don’t oversaturate the rolled tortillas.

Bake just until bubbly, and let them rest a few minutes before serving so the sauce settles.

Can I make the filling spicier?

Yes. Add minced jalapeño to the onion and pepper, stir in chipotle in adobo, or increase the chili powder. Taste as you go so it doesn’t overpower the sweetness of the potatoes.

What if I don’t have enchilada sauce?

Use a quick substitute: mix tomato sauce with a little vegetable broth, cumin, chili powder, garlic powder, and a pinch of cocoa or smoked paprika.

Simmer for 10 minutes and adjust salt.

How do I reheat without drying them out?

Cover the dish with foil and reheat at 350°F (175°C). Add a spoonful of extra sauce or a splash of water around the edges if they look dry.

Can I add chicken?

Absolutely. Stir in 1 to 2 cups of shredded cooked chicken with the beans and sweet potatoes.

Adjust salt and spices to suit.

What cheese melts best?

Monterey Jack melts smoothly and has mild flavor. A mix of Jack and cheddar gives a nice balance of creaminess and sharpness.

Do leftovers freeze well?

Yes. Freeze in portions for easy meals.

Thaw overnight in the fridge before reheating for the best texture.

In Conclusion

Sweet Potato & Black Bean Enchiladas are simple, flavorful, and endlessly adaptable. With a few pantry staples and fresh produce, you can pull together a satisfying meal that feeds friends, family, or just you for a few days. Keep it classic, or try one of the variations to make it your own.

Either way, it’s a reliable, colorful dish you’ll want on regular rotation.