Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas are the perfect plant-based comfort food. These hearty enchiladas are filled with tender sweet potatoes, black beans, and a smoky adobo kick, all wrapped in soft corn tortillas and baked under a generous layer of red enchilada sauce. With their balance of sweet, savory, and smoky flavors, these enchiladas make a satisfying and wholesome meal that everyone will love — whether vegan or not.

Why You’ll Love This Recipe

• Plant-based and hearty: A vegan dish that doesn’t sacrifice texture or taste.

• Easy to prepare: With just a few steps and pantry staples, this meal comes together effortlessly.

• Comforting and flavorful: The combination of creamy sweet potatoes, smoky adobo sauce, and zesty enchilada sauce is incredibly satisfying.

• Perfect for meal prep: Make ahead and enjoy leftovers throughout the week.

• Customizable: Add your favorite toppings or switch up the ingredients for a new twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large sweet potato (or 2 medium, about 20 ounces total), scrubbed clean

• 1 tablespoon vegetable oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tablespoon ground cumin

• 2 (15.5 ounce/439 gram) cans black beans, drained and rinsed

• 2 tablespoons adobo sauce, from a can of chipotle peppers

• 1 teaspoon salt, or to taste

• ¼ cup chopped fresh cilantro

• 2 ½ cups red enchilada sauce, divided

• 12 corn tortillas, plus a few more, if needed

Optional Toppings

• Sliced avocado

• Chopped fresh cilantro

Directions

1. Poke holes in the sweet potato using a fork or knife. Microwave for about 8 minutes, until tender. Let cool slightly, then scoop out the flesh and mash it lightly. Discard the peel.

2. Heat oil in a large skillet over medium heat. Add diced onion and cook for about 4 minutes until softened.

3. Stir in garlic and cumin. Cook for 1 minute until fragrant.

4. Add mashed sweet potato, black beans, and adobo sauce. Cook for 1–2 minutes, stirring.

5. Remove from heat. Stir in salt and chopped cilantro. Adjust seasoning to taste.

6. Preheat oven to 400°F.

7. Spread 1 ½ cups of enchilada sauce into the bottom of a 9 x 13-inch baking dish.

8. Warm tortillas in the microwave under a damp paper towel for 20 seconds until pliable.

9. Spoon ¼ to ⅓ cup of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Brush tops with some of the remaining enchilada sauce.

10. Repeat until all the filling is used.

11. Bake for 20 minutes until bubbly.

12. Let rest for at least 5 minutes before serving. Add toppings if desired.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: Approximately 478 kcal per serving

Variations

• Add cheese: Sprinkle shredded vegan cheese or regular cheese over the top before baking for a melty finish.

• Spice it up: Add diced jalapeños or chipotle peppers for more heat.

• Switch the beans: Try pinto or kidney beans for a different flavor profile.

• Add veggies: Sautéed spinach, kale, or zucchini can be mixed into the filling for extra nutrition.

• Use flour tortillas: For a softer texture and easier rolling, use flour tortillas instead of corn.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat individual portions in the microwave for 1–2 minutes, or bake in the oven at 350°F until heated through, about 15–20 minutes.

FAQs

How can I make these enchiladas gluten-free?

Use certified gluten-free corn tortillas and make sure your enchilada sauce is gluten-free.

Can I freeze sweet potato black bean enchiladas?

Yes, assemble the enchiladas and freeze before baking. When ready, bake from frozen at 375°F for 30–40 minutes, or until heated through.

Are these enchiladas spicy?

They have a mild smoky heat from the adobo sauce. You can reduce or omit the adobo for a milder version.

What can I use instead of adobo sauce?

You can substitute smoked paprika and a dash of hot sauce, or use chipotle powder.

Can I prep these in advance?

Yes, you can prepare the filling and assemble the enchiladas up to 24 hours in advance. Store covered in the fridge and bake when ready.

How do I keep the tortillas from cracking?

Microwaving the tortillas wrapped in a damp paper towel helps make them soft and pliable, reducing cracking.

Can I use sweet potato puree instead of whole sweet potatoes?

Yes, canned or homemade sweet potato puree can be used in a pinch, just be sure to adjust the quantity to match the original amount.

What kind of enchilada sauce should I use?

Use your favorite red enchilada sauce, either homemade or store-bought. Choose mild, medium, or spicy depending on your preference.

Can I make this recipe oil-free?

Yes, sauté the onions in a splash of water or broth instead of oil.

Are these enchiladas kid-friendly?

Yes, they’re mild and slightly sweet from the sweet potatoes, making them appealing to kids. You can omit the adobo for a gentler flavor.

Conclusion

These Sweet Potato Black Bean Enchiladas are a delicious, satisfying, and wholesome meal that will become a staple in your kitchen. Packed with flavor and easy to make, they’re perfect for busy weeknights, meal prep, or casual entertaining. Whether you’re vegan or just looking to enjoy more plant-based meals, this recipe is a must-try.