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These vegetarian sweet potato black bean enchiladas are filled with a delicious, sweet and savory mixture. They’re so flavorful, nobody will miss the meat in this vegetarian meal.
Mexican food is a staple in my meal planning rotation. Rarely does a week go by without some form of “taco night.” My family enjoys everything from slow cooker taco soup to enchilada casseroles and cilantro lime chicken.
These gluten free sweet potato black bean enchiladas are so easy to prepare. The enchilada sauce makes them very flavorful, and they’re hearty without any meat. Even my skeptical kids enjoy them.
This is a simple dish to put together ahead of time. You just need to heat them up at dinnertime for a healthy, easy weeknight meal.
Sweet Potato Black Bean Enchilada Tips
I use gluten free corn tortillas for this recipe. To keep the tortillas from breaking when you roll them, it’s a good idea to warm them in the oven first. Place them in a covered oven-safe container while the oven is preheating and you’re preparing the other ingredients. You can also steam them to keep them pliable.
My homemade enchilada sauce is delicious in this recipe, but you could also use your favorite store-bought enchilada sauce.
To get the best texture, mash some of the sweet potato black bean filling before placing it in the tortillas. This gives the enchiladas a creamier texture.
Top these enchiladas with your favorite toppings. I like sliced jalapeno peppers, chopped avocado, and fresh cilantro, but any taco toppings will work nicely.
Sweet Potato Black Bean Enchiladas
- 1 1/4 lbs sweet potatoes peeled
- 1 tbs avocado oil or olive oil
- 1 small onion diced
- 4.5 oz can diced chilis
- 2 cups enchilada sauce divided
- 15 oz black beans
- 12 corn tortillas
- 1 1/2 cups grated cheddar cheese 4 oz
- Preheat the oven to 350 degrees. Place the tortillas in a covered container and warm them in the oven while you’re preparing the other ingredients. This will make them easier to roll.
- Chop the sweet potatoes into bite-sized pieces (½ inch cubes). Place 3 cups of water in a large pot, and put the chopped sweet potatoes in a steamer basket in the pot. Cover the pot and bring to a boil, steaming the sweet potatoes until tender (about 10 minutes).
- Meanwhile, in a large skillet, saute the onion in the avocado oil for about 5 minutes, or until tender and translucent. Add 1 cup of enchilada sauce, the steamed sweet potatoes, black beans, and diced chilis to the pan (Rinse the beans first if you're using canned). Simmer for a minute.
- Mash the filling a bit with a spoon, then fill each tortilla with 2 tablespoons of cheese and 1/3 cup of the sweet potato filling. Roll the tortillas carefully and place them seam side down in a 9 by 13 inch pan.
- Spread the remaining enchilada sauce on top of the enchiladas, then cover the pan with foil. Bake covered for 20 minutes, or until the cheese in melted. Top with your favorite enchilada toppings (e.g. jalapenos, sour cream, avocado) and serve warm.
This recipe costs $7.82 to make, or $1.30 per serving (2 enchiladas). Enjoy these sweet potato black bean enchiladas for a tasty vegetarian twist on taco night.
Note: This recipe was originally published in 2014, and it was updated in 2019.