These Vegetarian Enchiladas are one of our favorite meals. Filled with sweet potatoes, black beans and cheese, they’re hearty, comforting and delicious!

Vegetarian enchiladas in baking dish.

I absolutely love enchiladas, and I enjoy making them at home often. My favorite enchilada recipes include my chicken enchiladas, beef enchiladas, and these veggie enchiladas that I’m sharing today!

If you’re looking for a vegetarian enchilada recipe that’s every bit as delicious and satisfying as the chicken or beef version, you’ve found it. Filled with tender sweet potatoes and healthy black beans, these enchiladas are cheesy, mildly spicy and full of flavor. I love making them with my homemade enchilada sauce, since the made-from-scratch taste really comes through in the baked enchiladas.

These vegetarian enchiladas are a long time favorite recipe of mine, and I hope they’ll earn a spot in your regular rotation, too. I especially like to make these for company, since they’re perfect for making ahead and they feed a crowd. Serve them with Mexican rice, a big green salad, plus plenty of chips, salsa and guacamole!

This is the best veggie enchilada recipe out there! I make it on a regular basis. Sometimes I sub butternut squash for SP’s, but otherwise this recipe is one of the few that doesn’t require tinkering. THANK YOU!

Mab
Cutting a bite of sweet potato black bean enchiladas with a fork.

Vegetarian Enchiladas Ingredients

  • Onion and Garlic: I typically use red onion but a sweet yellow onion works well, too.
  • Sweet Potatoes: Chop them into small 1/2-inch cubes so that they won’t take too long to cook through in the skillet.
  • Black Beans: Using canned black beans saves time. If you want to cook them from scratch use my black beans recipe. One 15-ounce can is about 1.5 cups of cooked beans.
  • Seasonings: Chili powder, cumin, salt and pepper enhance the Mexican flavors.
  • Enchilada Sauce: I recommend using my 15-minute enchilada sauce recipe. You can also use store-bought sauce.
  • Cheese: Shredded cheddar, Monterey jack, Colby jack or Mexican cheese blend all work well in this recipe.
  • Tortillas: Whole wheat or white flour tortillas, for wrapping the enchiladas.
  • Toppings: I like to choose a few toppings to serve with the enchiladas. Try sliced avocado, guacamole, sour cream, chopped red onion, fresh cilantro or pico de gallo.

Kristine’s Tip: To keep the tortillas from getting soggy as the enchiladas bake, heat the tortillas (one at a time) in a little oil in a skillet before filling and rolling the enchiladas.

How to Make Vegetarian Enchiladas

Cook onion and sweet potato. First, sauté them in a skillet for about 5 minutes until they start to brown (those golden edges = flavor!) Then, to help the sweet potatoes soften faster I steam cook them the rest of the way. Add about 1/2 cup of water to the skillet, put a lid on it, and cook until tender. I always taste one to check for doneness.

Or, roast them!

You can roast the sweet potatoes instead of cooking them in the skillet. Bake at 425° F for 20-25 minutes, or until tender. Give them a stir about halfway through the cook time to help them cook evenly.

Add seasonings and black beans. Stir in the garlic, chili powder, cumin, salt and pepper. Cook for 30 seconds, then stir in the black beans.

Sweet potato, black bean and cheese filling added in a line down center of tortilla.

Fill the enchiladas. Spread a little sauce in the bottom of the baking dish. Then fill each tortilla with the sweet potato black bean mixture and shredded cheese. Roll up tightly and place seam side down in the baking dish.

Top with sauce and cheese. Going light on the sauce helps to prevent soggy tortillas. I love it when the edges crisp up a bit in the oven!

Unbaked enchiladas in baking dish topped with enchilada sauce.
Unbaked enchiladas in baking dish topped with sauce and cheese.

Bake. Cover the pan with foil and bake for 15 minutes. Then uncover and bake for about 10 more minutes, until the enchiladas are hot and bubbly. Serve with your favorite toppings and enjoy!

Veggie enchiladas in a baking dish with spatula.

Are Corn or Flour Tortillas Best For Enchiladas?

Corn tortillas are traditionally used in Mexican enchiladas, but I usually use flour tortillas because they roll up much easier without tearing. To make corn tortillas more pliable for rolling, you can warm them in the microwave between two damp paper towels or heat them in a skillet.

Can I use other vegetables in this vegetarian enchiladas recipe?

There are lots of delicious ways to vary the veggies in this recipe. Try butternut squash, zucchini, bell peppers, spinach, corn or even broccoli. Sauté the vegetables until they are softened but not mushy.

Recipe Variations

  • Gluten-Free: Use corn tortillas that are certified gluten-free. Since corn tortillas are smaller than flour, you will need more tortillas to use up all of the filling.
  • Vegan Enchiladas: To make this vegetarian enchilada recipe vegan, omit the cheese or use your favorite vegan cheese.

Make Ahead Instructions

Vegetarian enchiladas are one of the best make ahead meals. They freeze well or can be made ahead and refrigerated until serving:

  • Unbaked enchiladas can be refrigerated for up to one day or frozen for up to 3 months. If frozen thaw overnight in the refrigerator before baking. Bake as directed in the recipe, adding about 10-15 minutes to the covered bake time.
  • Baked enchiladas can be refrigerated for up to 4 days or frozen for up to 3 months. If frozen thaw overnight in the refrigerator. Reheat in the microwave or oven (covered so they don’t over-brown).
Two veggie enchiladas served with sour cream, sliced avocado, red onion and cilantro.
Vegetarian enchiladas in baking dish.
5 from 4 ratings

Vegetarian Enchiladas

Servings: 10 enchiladas
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
My favorite vegetarian enchiladas recipe! Filled with sweet potatoes, black beans and cheese, these healthy enchiladas are a delicious family dinner.
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Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 3 cups peeled sweet potato, ½-inch cubed (about 2 medium)
  • 3 cloves garlic, minced
  • 1 tablespoon chili power
  • 2 teaspoons cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 15 ounce can black beans, rinsed and drained
  • 1 ½ cups red enchilada sauce, about 10 ounces
  • 2 cups shredded cheese, (8 ounces) cheddar, Monterey jack, Colby jack or Mexican cheese blend cheese, divided
  • 10 8-inch flour tortillas, whole wheat or white
  • plain Greek yogurt or sour cream, avocado, chopped red onion, fresh cilantro, optional, for serving

Instructions
 

  • Preheat oven to 375° F.
  • Heat olive oil in a large skillet over medium heat. Add the onion and sweet potato and sauté for 5 minutes, stirring often, until the sweet potato begins to lightly brown. Add ½ cup water to the pan, cover, and continue cooking until sweet potatoes are tender, about 5-10 more minutes. Taste a sweet potato to check that it is done. They should be soft but not mushy.
  • Uncover the pan and stir in the garlic, chili powder, cumin, salt and pepper. Cook for 30 seconds and then remove the pan from the heat.
  • Stir in the black beans.
  • Place ½ cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.
  • Assemble the enchiladas: Working with one tortilla at a time, place ½ cup of the sweet potato black bean filling down the middle of the tortilla, slightly to the side of the center. Add about 2 tablespoons of cheese, roll the tortilla up tightly and place seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
  • Cover the pan with foil and bake for 15 minutes. Uncover and bake for about 10 more minutes, until the enchiladas are hot and bubbly. Serve with toppings as desired.

Notes

  • Unbaked enchiladas can be refrigerated for up to 1 day before baking or frozen (wrapped airtight) for up to 3 months. Defrost overnight in the refrigerator, then add 10-15 minutes to the covered bake time.
  • Baked enchiladas can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator if frozen, reheat and serve.
  • To make vegan enchiladas, omit the cheese or use your favorite vegan cheese.
  • To make gluten-free enchiladas, use certified gluten-free corn tortillas. You may need a few extra tortillas since corn tortillas are smaller than flour. To make corn tortillas more pliable for rolling, you can warm them in the microwave between damp paper towels or heat them in a skillet.
 
Serving: 1enchilada, Calories: 330kcal, Carbohydrates: 45g, Protein: 13g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 18mg, Sodium: 1073mg, Potassium: 374mg, Fiber: 7g, Sugar: 7g, Vitamin A: 6060IU, Vitamin C: 4mg, Calcium: 223mg, Iron: 4mg
Nutrition information is an estimate.
Cuisine: Mexican
Course: Main Course
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