Sweet Potato and Black Bean Enchiladas Recipe

Sweet Potato and Black Bean Enchiladas Recipe

How To Make Sweet Potato and Black Bean Enchiladas

This vegetarian dish is a tasty combination of sweet potatoes, black beans, and spices in a warm tortilla wrap, topped with cheese and enchilada sauce.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • Salt and pepper to taste
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 375°F.

  2. In a skillet over medium-high heat, add diced sweet potatoes. Cook for 7-10 minutes until tender. Add black beans, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes.

  3. Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften.

  4. Pour a small amount of enchilada sauce on the bottom of a 9×13 inch baking dish.

  5. Spoon filling onto tortillas, roll up, and place seam side down in the baking dish.

  6. Pour remaining enchilada sauce over the tortillas and top with shredded cheese.

  7. Bake for 20-25 minutes or until cheese is melted and bubbly.

  8. Let cool for a few minutes before serving.


  • Calories : 393kcal
  • Total Fat : 9g
  • Saturated Fat : 4g
  • Cholesterol : 15mg
  • Sodium : 994mg
  • Total Carbohydrates : 64g
  • Dietary Fiber : 13g
  • Sugar : 9g
  • Protein : 16g
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