Sweet Potato Black Bean Enchiladas

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These sweet potato black bean enchiladas are a cozy vegetarian dinner featuring tangy salsa verde and melty Colby jack. A true reader favorite!

Here’s an incredible vegetarian recipe that gets rave reviews every time I serve it: these Sweet Potato and Black Bean Enchiladas! This recipe is one I originally published in 2012. It’s stood the test of time and is a favorite of ours to this day: and a reader favorite too.

Here the tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the most delicious comfort food around. This one will please everyone: I guarantee it!

5 Star Reader Reviews

⭐⭐⭐⭐⭐ “This was amazing! My husband said he liked it better than similar recipes with meat. Another winner from A Couple Cooks!” -Valerie

⭐⭐⭐⭐⭐ “I made this dish tonight and it was phenomenal! Such good flavor and texture. It was just me, so I have plenty of leftovers!!” -Amy

Ingredients You’ll Need

The first reference to the modern enchilada dates back to the 1880’s in Mexico, and while I’m not of Mexican heritage myself I honor the great tradition of this cuisine here. The combination of sweet and savory truly makes the flavors sing in this vegetarian spin on the dish. Here’s what you’ll need for this sweet potato enchiladas recipe:

Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, I think it’s perfect with a medium heat salsa.
Sweet potatoes: These add a nice texture and flavor contrast to the black beans.
Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
Spices: Grab the chili powder, cumin, and garlic powder for this one.
Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable.

Tips for the Best Sweet Potato Black Bean Enchiladas

Here are a few things to keep in mind when making this recipe:

Boil the potatoes. You’ll boil the sweet potatoes first, which is a quick way to cook them instead of roasting. Of course, if you happen to have leftover roasted sweet potatoes that’s even better!
Sauce the baking dish first. Adding salsa spread underneath keeps the tortillas from sticking.
Don’t overfill the tortillas. Use about ½ cup per tortilla, otherwise the filling will spill out.
Place the tortillas seam-side down. This helps them to stay together as well.
After baking, let the pan rest five minutes. This helps to solidify the texture.

Flour Tortillas vs Corn Tortillas In Enchiladas

What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:

Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). I haven’t tested these, so let us know in the comments below if you try them!

Make Ahead and Freezer Instructions

One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:

Assemble the enchiladas. Fill and roll the enchiladas as you normally would, but don’t bake them yet!
Cover with plastic wrap and aluminum foil. Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn). Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day, or freeze. Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear.
Bake. When ready to eat, preheat the oven to 350°F. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.

Storing and Reheating Leftovers

Leftovers keep 4 to 5 days in an airtight container in the refrigerator. Reheat portions in a 350°F oven for about 15 minutes, loosely covered with foil, which brings the tortilla edges back. The microwave works in a pinch, but the texture goes soft. Cooked enchiladas freeze up to 2 months.

What to Serve With Sweet Potato Enchiladas

Here are some of my favorite sides to go with enchiladas:

Salad: This Mexican Chopped Salad is colorful and covered in a cilantro dressing.
Coleslaw: Adding fresh veggies is a nice contrast to gooey enchiladas; try Mexican Coleslaw.
Chips and salsa: Try our Best Salsa with tortilla chips.
Refried beans: These Homemade Refried Beans are seriously simple and a nice pairing.
Tomato avocado salad: This Cucumber Tomato Avocado Salad has a zesty cumin lime flavor.

Dietary Notes

This sweet potato black bean enchiladas recipe is vegetarian and gluten-free (with corn tortillas).

Frequently Asked Questions

What is the secret to good enchiladas?

Sauce under the tortillas, don’t overfill the tortillas, and bake uncovered. Warming the tortillas before rolling is important so they don’t crack.

Is it better to bake sweet potatoes or boil them for enchiladas?

I like boiling them. You get a soft, roll-friendly texture in only twelve minutes. Of course, roasting them is even more delicious if you have time: try my roasted sweet potatoes.

Why are my enchiladas soggy?

To prevent soggy enchiladas, make sure to drain the sweet potatoes, don’t put too much sauce on top, and make sure to bake uncovered.

Do sweet potatoes and black beans go together?

Um, yes! They’re a classic pairing because of the sweet and savory combo. Also try them in my Mexican loaded sweet potatoes or my sweet potato nachos.

What are the main ingredients in black bean enchiladas?

Tortillas, black beans, cheese, and enchilada sauce. I love adding sweet potatoes, red onion, canned green chiles, and lots of spices.