I first shared this recipe on Real Housemoms where I am a contributor. Black Bean and Sweet Potato Enchiladas are a hearty, healthy, and budget-friendly meatless meal the whole family will enjoy.
Meatless Enchiladas
Pin it to your EASY DINNER RECIPES board to SAVE it!
Follow Garnish & Glaze on Pinterest for more great recipes!
This post may contain affiliate links. Please read my disclosure policy.
We don’t eat many meatless dinners at home because my husband prefers protein, so when I do make a vegetarian meal it has to be exceptional. These Black Bean and Sweet Potato Enchiladas fit the bill. The sweet potatoes balance the tang and heat of the enchilada sauce while black beans, onion, and charred corn add texture and flavor. Even meat lovers will be satisfied.
How to Make Sweet Potato & Black Bean Enchiladas:
Begin by cooking the onions and sweet potatoes. Sauté diced onion in oil until softened, then add cubed sweet potatoes and a splash of water. Cover and simmer until the potatoes are tender. Push the potatoes to the side of the pan, add the remaining oil and garlic briefly, then stir in chili powder, cumin, salt, pepper (and cayenne, if using). Add drained black beans and fire-roasted corn, plus a couple tablespoons of enchilada sauce to bind the filling. Fire-roasted corn adds a nice smoky note, but regular corn works fine.
To assemble, place about a tablespoon of shredded cheese down the center of each tortilla, add roughly 1/3 cup of the sweet potato and black bean mixture, roll, and arrange seam-side down in a greased baking dish. Pour remaining enchilada sauce evenly over the filled tortillas and sprinkle with more cheese. Bake at 350°F for 15–20 minutes, until warmed through and cheese is melted. Finish with diced tomatoes, sliced avocado, and chopped cilantro for freshness.
Can I add Meat?
Yes. Shredded chicken is an easy addition: toss leftover rotisserie chicken with a bit more enchilada sauce and seasonings, then mix with the vegetable filling or layer it inside each tortilla.
Tools used to make these Meatless Enchiladas:
9×13 inch casserole dish – perfect for baking and storing leftovers.
Non-stick fry pan – makes sautéing and cleanup easy.
Knife set and cutting board – useful for prepping vegetables and toppings.
For more delicious meatless recipes, try these:
- Red Lentil Mushroom Ragu
- Udon Noodle Vegetable Stir Fry
- Spinach Ricotta Stuffed Peppers
- Vegetarian Pot Pie
- One Skillet Mexican Rice Casserole
- Spring Roll Bowls
Print Recipe
Black Bean and Sweet Potato Enchiladas
Ingredients
- 4 teaspoons oil, divided
- 1 cup onion, diced
- 1 pound sweet potatoes, cubed
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 can black beans
- 1 cup fired roasted corn (canned or frozen)
- 1 can (10 ounce) red enchilada sauce, divided
- 8 ounces monterey jack cheese, shredded
- 12 flour tortillas, fajita size
- 1 cup cherry tomatoes, diced
- 2 avocado, sliced
- 1/4 cup cilantro, chopped
Instructions
-
Preheat the oven to 350°F. Grease two 9×13-inch casserole dishes if you plan to bake both; otherwise assemble only what you intend to bake to preserve leftovers.
-
Heat 3 teaspoons oil in a large skillet over medium heat. Add diced onion and cook about 5 minutes until tender. Add cubed sweet potatoes and 2–3 tablespoons water, bring to a simmer, cover, and cook 5–8 minutes until potatoes are tender. Push potatoes to the side, add remaining oil and garlic, cook 30 seconds, then stir in chili powder, salt, cumin, black pepper, and optional cayenne. Mix in drained black beans, fire-roasted corn, and 2 tablespoons of enchilada sauce.
-
Assemble enchiladas by placing about 1 tablespoon shredded cheese in the center of each tortilla, add roughly 1/3 cup filling, fold in the sides, roll, and place seam-side down in the prepared pan. Repeat with remaining tortillas and filling.
-
Pour the remaining enchilada sauce over the filled tortillas and top with more cheese. Bake for about 15 minutes or until cheese is melted and the dish is heated through.
-
Garnish with diced tomatoes, sliced avocado, and chopped cilantro. Serve immediately.
Calories from Fat 252