Vegetarian Enchiladas with Sweet Potato and Black Beans
See my guide on how to use an Instant Pot.
A simple recipe for vegetarian enchiladas made with sweet potato and black beans. These vegetarian Mexican enchiladas are our favorite healthy enchilada recipe!
This vegetarian enchilada recipe is the enchilada recipe that you never knew you needed. Chicken enchiladas or beef enchiladas may be the more popular choices, but once you try these sweet potato and black bean enchiladas you’ll wonder what you ever did without them!
These veggie enchiladas take about 30 minutes to prep. We’re taking a few shortcuts by using store-bought enchilada sauce and canned black beans. If you have extra time and prefer to make your enchiladas completely from scratch, you can use my homemade enchilada sauce and Instant Pot black beans in this enchilada recipe.
You’ll make the sweet potato and black bean filling for these vegetarian enchiladas in a skillet on the stove. After you roll the filling in tortillas, bake the enchiladas in the oven until they are hot and bubbly. Then enjoy the best vegetable enchiladas with your favorite toppings.
How to Make Vegetarian Enchiladas with Sweet Potato and Black Beans
You’ll start by chopping your vegetables: red onion and sweet potato. Peel the sweet potato and cut it into small 1/2-inch cubes. You need the sweet potato pieces to be small so that they won’t take too long to cook and soften.
Next, heat a drizzle of olive oil in a skillet on the stove. Add the onion and sweet potatoes and sauté, stirring them often, until they begin to brown.
At this point you will add 1/2 cup of water to the pan and cover it. The water will create steam which will continue to cook the sweet potatoes while keeping them from browning too much. You want the sweet potatoes to be soft but not mushy. After 5-10 minutes, taste a sweet potato to see if it is done.
Now it’s time to add more flavor. Stir in fresh minced garlic, chili powder, cumin, salt and pepper.
Remove the pan from the heat and stir in the black beans, either one 15 ounce can or 2 cups of homemade black beans.
Before filling the enchiladas, spread about 1/2 cup of enchilada sauce in the bottom of a rectangular baking dish. My favorite store-bought enchilada sauce is the 365 Organic brand red enchilada sauce from Whole Foods (not sponsored, I just like that kind best). My homemade enchilada sauce is also perfect in this recipe.
To make the enchiladas, you’ll spoon about 1/2 cup of the filling along the center of each tortilla and add a little bit of shredded cheese. Cheddar, Monterey jack or colby jack all work well in this recipe. Roll up the enchiladas tightly and place them seam-side down in the baking dish.
Drizzle more enchilada sauce on top of the enchiladas and sprinkle with a little more cheese before baking.
Can I use other vegetables in this vegetarian enchilada recipe?
You can use your favorite vegetables in this recipe. Try butternut squash, zucchini, bell peppers, spinach or even broccoli. Sauté the vegetables until they are softened but not mushy.
How do I make vegan enchiladas?
To make this vegetarian enchilada recipe vegan, omit the cheese.
Can I make these vegetarian enchiladas ahead?
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 defrost overnight in the refrigerator. Bake as directed in the recipe.
- 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).
- If you are baking enchiladas from cold, you may need to add 10-15 minutes to the bake time.
Cooking Tips for this Vegetarian Enchilada Recipe
- Cut the sweet potatoes into small pieces (1/2-inch cubes) so that they won’t take too long to cook through in the skillet.
- Cover the enchiladas with foil during the first 15 minutes of the bake time to prevent the top of the casserole from over-browning as the enchiladas heat through.
- To make vegan enchiladas, leave out the cheese.
- To make gluten-free enchiladas, use gluten-free corn tortillas. You may need a few more tortillas since corn tortillas are usually smaller. Warm the tortillas before filling and rolling them to prevent them from tearing.
- Serve with a side of my Instant Pot Mexican Rice.
More Enchilada Recipes:
Vegetarian Enchiladas with Sweet Potato and Black Beans
- 1 tablespoon olive oil
- 1 small red onion (chopped)
- 3 cups peeled sweet potato (1/2-inch cubed (about 2 medium))
- 3 cloves garlic (minced)
- 1 tablespoon chili power
- 2 teaspoons cumin
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 15 ounce can black beans (rinsed and drained)
- 1 1/2 cups red enchilada sauce (about 10 ounces)
- 1 1/2 cups shredded cheese (6 ounces, Monterey jack, cheddar or colby jack)
- 8 8-inch whole wheat flour tortillas
- plain Greek yogurt or sour cream, avocado (optional, for serving)
- Preheat oven to 375 degrees 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 1/2 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 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.
- Assemble the enchiladas: Working with one tortilla at a time, place about 1/2 cup of the sweet potato black bean filling down the center of the tortilla. 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 5-10 minutes more, until the enchiladas are hot and bubbly. Serve with toppings as desired.
- Unbaked enchiladas can be refrigerated for up to 1 day or frozen (wrapped airtight) for up to 3 months. Defrost overnight in the refrigerator and bake as directed in the recipe. When baking enchiladas from cold, they may take 10-15 additional minutes to heat through.
- 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.
- To make gluten-free enchiladas, use gluten-free corn tortillas. You may need a few extra tortillas since corn tortillas are usually smaller. Warm the tortillas before filling to prevent them from tearing as you roll them.
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