Black Bean Sweet Potato Enchiladas Recipe

Black Bean Sweet Potato Enchiladas Recipe

How To Make Black Bean Sweet Potato Enchiladas

Loaded with sweet potatoes, black beans, cheeses, and a handful of spices, this scrumptious enchilada is vegetarian friendly!

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes



For Filling:

  • lbsweet potatoes
  • 15ozblack beans,rinsed and drained, or 1½ cups cooked black beans
  • 1cupMonterey Jack cheese,grated
  • ½cupfeta cheese,crumbled
  • 8ozgreen chiles,2 small cans, diced
  • 1medium jalapeño,seeded and minced
  • 2garlic cloves,pressed or minced
  • 2tbsplime juice
  • ½tspground cumin
  • ½tspchili powder
  • ¼tspcayenne pepper,optional
  • ¼tspsalt,more to taste
  • freshly ground black pepper

For Remaining Ingredients:

  • 2cupsmild salsa verde
  • 10corn tortillas
  • 1cupMonterey Jack cheese,grated
  • 2tbspsour cream
  • 1tbspwater
  • ¼cupred onion,chopped
  • ¼cupfresh cilantro,chopped


  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper for easy cleanup.

  2. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet.

  3. Bake until they’re tender and cooked through for about 30 to 35 minutes. Leave the oven on to bake the assembled enchiladas next (no temperature adjustments necessary).

  4. Meanwhile, pour enough salsa verde into a 9×13-inch baking dish to lightly cover the bottom (about 1/2 cup).

  5. In a medium mixing bowl, combine all of the remaining filling ingredients.

  6. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.

  7. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt and pepper.

To Assemble:

  1. Warm up the tortillas, one by one in a skillet, or all at once in a microwave to keep them from breaking. Wrap them in a clean tea towel to keep warm.

  2. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in the baking dish. Repeat for all of the tortillas.

  3. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

  4. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.


  • Calories: 805.61kcal
  • Fat: 23.89g
  • Saturated Fat: 13.46g
  • Monounsaturated Fat: 6.06g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 111.87g
  • Fiber: 22.91g
  • Sugar: 14.27g
  • Protein: 40.50g
  • Cholesterol: 62.84mg
  • Sodium: 1133.63mg
  • Calcium: 682.67mg
  • Potassium: 2259.31mg
  • Iron: 7.60mg
  • Vitamin A: 983.79µg
  • Vitamin C: 131.01mg
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