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Vegetarian enchiladas with sweet potato and black beans on a plate.
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5 from 1 vote

Vegetarian Enchiladas with Sweet Potato and Black Beans

A simple recipe for vegetarian enchiladas made with sweet potato and black beans. These vegetarian Mexican enchiladas are our favorite healthy enchilada recipe!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 8 enchiladas
Calories: 395kcal


  • 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.


Serving: 1enchilada | Calories: 395kcal | Carbohydrates: 57g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 735mg | Fiber: 10g | Sugar: 7g
Nutrition information is only an estimate.
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