Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas are a vegetarian Mexican dinner that has the perfect amount of spice and flavor. Believe me you will not miss the meat in this at all. These are a great freezer meal!
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Sweet Potato and Black Bean Enchiladas
I was literally running down the street when these Sweet Potato and Black Bean Enchiladas popped in my mind.
No meat? I know, right? I assure you that I haven’t been hit in the head. I hurried home and quickly threw these together. I have to say I even surprised myself for making a dinner without meat which is usually our focal point.
Vegetarian, vegan, gluten-free – my kids have all come home from school at different times announcing that they were following one of these diets at one time or another.
At dinner they declare, “This week…I am eating gluten-free!”
Mmkay. Scan over to me giving them side eye. I mean if they really had some type of eating restriction I will totally cater to them but with five kids, ain’t nobody got time for that.
When we sat down to dinner to eat these Sweet Potato and Black Bean Enchiladas, I waited until after their first bite and asked them if they liked it.
“Yes, they’re really good!”
“So you guys,” I said, “this is actually a vegetarian meal.”
“Wait…, we’re vegetarians?”, asked my son so thrilled and already planning the 23 people at school he had to share the news with immediately.
“No. We’re not vegetarians but this meal is vegetarian.”
“Oh.” he muttered as he processed what I said somewhat disappointed.
You really want to make sure that you cook the potatoes long enough. There’s nothing worse than a crunchy potato.
My husband worked late so I saved him some. He loved them. The first meal my husband ever made me was spaghetti with two pounds of meat in the sauce. So yeah. I think that means something.
The ingredients are simple here: sweet potato, black beans, and corn. With the right spices, that’s all you need.
OTHER MEXICAN RECIPES:
- Sweet Potato Black Bean Chili
- Chicken Tortilla Soup
- Easy Beef Burrito Skillet
- Mexican Stuffed Shells
- Mini Chicken Chimichangas
- Classic Chicken Fajitas
- One-Pan Mexican Chicken and Rice
- Baked Chicken Chimichangas
- One-Pan Chicken Fajita Rice
Sweet Potato and Black Bean Enchiladas
Ingredients
- 3 tablespoons olive oil
- 1 sweet potato, peeled and cubed into small chunks, (about 2 cups)
- 1/2 red onion, diced finely, (about 1/2 cup)
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup corn, (frozen, canned, or fresh)
- 1/2 lime, juiced
- 1 (10 ounce) can Old El Paso red enchilada sauce
- 1/3 cup heavy cream
- 2 cups shredded Mexican cheese, , divided
- 10 (6-inch) flour tortillas
Optional Toppings:
- guacamole, sour cream, tomato, onion, salsa
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
- In a large skillet or Dutch oven, heat the olive oil to medium-high heat. Add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender. You can add more olive oil if needed as you cook them. You do not want to undercook them here.
- Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans, corn, and lime juice.
- In a small bowl, combine the enchilada sauce and cream. Pour about 1/4 cup of the mixture into the sweet potato mixture. Pour another 1/2 cup on the bottom of the prepared baking dish.
- Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
- Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.
- Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.
- Top with guacamole, sour cream, and salsa if desired.
Video
Notes
Honestly this recipe was absolutely top drawer! The best enchiladas I have ever eaten.
You were right, no need for any kind of meat or poultry in this one. I added sliced black
olives just because I can’t eat enchiladas without them.
Thank you Cindy!
They were delicious ! I used low carb tortillas and half the beans and corn and they were still very good.
Yum!
This is a go-to favorite recipe of mine. Since I am sensitive to spice, I just substitute 1 tsp of paprika instead of chili powder, and it is delicious!
Great substitution. Thank you!
These are amazing! My husband was so uncertain about the filling when I told him what I was making, but then proceeded to wolf them out and ask for seconds. You’re right, not even the meat lovers miss the meat in these because the flavor is so darn good. Thank you for a great and inexpensive recipe!
So happy you liked them!
Made these for my mom and they are AWESOME! It was the first time I’ve ever made enchiladas, but the recipe is very clear and easy to follow. I didn’t have an onion and my sweet potatoes took longer to soften on the stove top, so I popped them in the pre-heated oven for a bit while I prepped the beans and corn and enchilada sauce. I ended up using the whole can of corn and subsisted half and half for the heavy cream as that’s all I had on hand. Great with cheddar cheese, too. I’m so excited for the leftovers, I’ll definitely be making this again. My mom is insisting on getting the recipe. Thank you!
AWesome to hear!
This recipe was delicious!! I made it last night and the whole family loved it, including my daughter who never eats sweet potatoes and my husband who loves his meat! I ate the leftovers for lunch (yum) and i didn’t even have to cook tonight because my husband wanted these enchiladas again! I served them with yellow rice, refried beans, and dolloped sour cream, quac and salsa on top. Amazing!
So glad you liked them!
That is looking so yummy and so delicious. Thanks for sharing with us. I really appreciate your work. Thanks for sharing.
Just made these for an extra fun dish for my lunches to fight my laziness to buy hospital food! So so so good thanks for the recipe. Do you have the nutrition on these available?
This is a great freezer meal! Great recipes!
Thank you!
I’m a good, balanced eater, but I’m having a bit of a revival and am looking at ways to get more veggies and clean food into my diet w/o giving up the fun and flavor and this looks like something I can get behind! I mean, there’s the cheese and all, but that’s gonna be the FUN factor! I could never be successful with a diet that was so restricted that I dreaded the food. And let me just say for the record that your creamy chicken enchiladas are everything to me when I feel like eating more on the “20%” side. This looks healthful and delicious, thank you!
Aww thank you!
These look delicious!
My whole family enjoyed these enchiladas. (Even my picky eater 🙂
I don’t understand they freezing instructions. Do you make the dish and then cover with aluminum foil to freeze and then thaw and bake when ready? Or do you bake it first and then freeze it?
Emily, freeze them before backing them, the instructions are at the bottom of the recipe.
Thank you!
These look amazing! Pinning them for dinner for next week!
Paige
http://thehappyflammily.com
Thank you!
Hey Christy Denney…! wow i love sweet potato and i will make this in upcoming weekend, well your dish looks so yummy & delicious ! Thanks for sharing and keep shared your new amazing recipe & ideas !
Thank you!!!
Wow, will be making these asap! They are making me drool. So pleased to see a vegetarian dish, thank you 🙂
Thank you!
Ooooohh I love sweet potatoes and black beans. This looks dang good.
Thanks! We really love them!