Sweet Potato Black Bean Enchiladas
These sweet potato black bean enchiladas are smothered in your favorite store-bought salsa verde and a mix of cheddar and monterey jack cheeses. It’s an easy, cheesy and comforting vegetarian dish you’ll love.
I shared this recipe a few years back and decided it was time for a revisit! This recipe is perfect for when you are in the mood for something different. Just a little break from the typical, you know? Sweet potatoes are a great addition to enchiladas to balance out the spice and offer extra fiber and nutrients. It’s a fun way to throw together a vegetarian meal quickly and its all in one dish. Let’s make them!
Ingredient notes
salsa verde – I originally shared this recipe with a homemade tomatillo sauce. I am so short on time these days I could not be bothered to retest a homemade sauce like that, so I changed this recipe to include store-bought salsa verde instead. I love herdez brand!
Then all you need to make this recipe is sweet potatoes, a can of black beans, corn tortillas and cheese! Lots of cheese.
Recipe tips and substitutions
Tortillas – Make sure to cook the tortillas as instructed. I like to just quickly char them a bit over a gas burner. Hello no extra dishes. However, if you don’t have a gas stove, you can also quickly cook them in a skillet. This just helps the tortillas stay pliable.
Cheese – I usually like to shred my own cheese, but feel free to use a store-bought mexican cheese blend.
Suggested toppings and what to serve with these
These are my favorite toppings for these and any enchiladas, really:
- sour cream
- avocado or guacamole
- cilantro
I like to serve these with rice and a salad or just one or the other! This is my favorite recipe for spanish rice in the instant pot.
PrintSweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas are perfect for when you want a little break from the norm. Roasted sweet potatoes and black beans all wrapped up in corn tortillas, smothered in salsa verde and cheese. So good!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 3 1/2 cups cubed sweet potatoes
- 1 15 oz can black beans, rinsed and drained
- 12–13 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese
- 32 oz salsa verde (I used 2 16 oz jars of Herdez brand)
- oil
- salt and pepper
Suggested toppings
- sour cream
- avocado
- cilantro
Equipment
- 9” x 13″ baking dish
Instructions
- Preheat oven to 400F.
- Arrange cubed sweet potatoes on a baking sheet lined with parchment. Drizzle with oil just to coat and sprinkle with salt and pepper. Roast for 25-30 minutes, until tender and slightly golden.
- While the sweet potatoes roast, cook the tortillas briefly over a gas stove burner to slightly char. If you don’t have a gas burner, you can also cook them in a skillet with a little oil. Cooking the tortillas helps them be more pliable while assembling and prevents them from breaking.
- Spread a thin layer of salsa verde in the bottom of the baking dish. Place one tortilla in the dish and add a small amount of sweet potato, black beans, cheese and a spoonful of salsa verde. Roll and tuck into the pan, seam-side down. Repeat with the remaining tortillas and fillings.
- Once all tortillas are filled and tucked in the baking dish, pour remaining salsa over the whole dish and top with remaining cheese. Bake for 25-30 minutes, placing under the broiler for the last 2 minutes for a little golden brown cheese effect.
- Enjoy topped with sour cream, avocado and cilantro if desired.
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!
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