If you are craving a meal that is both comforting and packed with vibrant flavors, this Sweet Potato Black Bean Enchiladas Recipe is exactly what your dinner table needs. Combining the natural sweetness of tender sweet potatoes with hearty black beans and the bold zest of salsa verde, these enchiladas bring a beautiful balance of textures and colors. Each bite bursts with warmth and spice that feels like a big, delicious hug from the inside out. Whether you’re feeding a family or entertaining friends, this recipe will turn a simple dinner into a festive meal everyone will remember.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this dish come alive. Each item plays a vital role in building layers of flavor and texture, from the sweet earthiness of the potatoes to the creamy richness of melted cheese.
- 1 ½ lbs. sweet potatoes: Peeled and cubed for that naturally sweet, tender filling.
- 2 Tbsp. oil (avocado or olive): Essential for sautéing and bringing out the flavors of the onion and garlic.
- 1 small sweet onion: Finely diced to add a delicate sweetness and aroma.
- 3 cloves garlic: Crushed to provide a fragrant, savory kick.
- 1 tsp. salt: Balances and enhances all other flavors.
- ¼ tsp black pepper: Adds a subtle heat and depth.
- 1 tsp. cumin: Brings a warm earthiness that complements the sweet potatoes beautifully.
- 1 tsp paprika: Adds smoky warmth and rich color.
- ¼ tsp chili powder: Provides gentle heat without overpowering.
- â…› tsp cayenne pepper: Just a touch for a subtle spicy edge.
- â…› tsp cinnamon: Surprises the palate with a hint of sweetness and depth.
- 1 (15.5-ounce) can black beans: Rinsed and drained for creamy texture and protein.
- 2 cups kale: Finely chopped to add vibrant color and nutrition.
- 8-10 corn tortillas: Softened to wrap all those delicious fillings perfectly.
- 2 Tbsp coconut oil: Helps keep the tortillas pliable while adding a subtle richness.
- 2 cups shredded cheese (cheddar or Monterrey Jack): Melts beautifully to bind and enrich the enchiladas.
- 16 oz. jar salsa verde: Mild or medium, it brings bright, tangy heat to the finished dish.
How to Make Sweet Potato Black Bean Enchiladas Recipe
Step 1: Prepare the Sweet Potato Black Bean Filling
Start by heating oil in a large skillet over medium heat and sauté the diced onions for 2 to 3 minutes until they turn translucent and fragrant. Then add the crushed garlic, allowing it to cook for another minute to release its aromatic goodness. Next, toss in the sweet potato cubes and cook for a couple of minutes before covering the skillet with a lid. Let the potatoes steam for 8 to 10 minutes until they reach tender perfection—fork-tender, but still holding their shape.
Step 2: Season and Combine the Filling
While the potatoes cook, whisk together your blend of salt, black pepper, cumin, paprika, chili powder, cayenne, and cinnamon in a small bowl. Once the sweet potatoes are soft, take the skillet off the heat and stir in the spice mixture, black beans, and chopped kale. This vibrant filling now has everything it needs: smoky warmth, a touch of sweetness, and a hearty vegetable boost.
Step 3: Soften the Tortillas
In a separate large skillet over medium-low heat, warm the coconut oil. Add 2 to 3 corn tortillas at a time, cooking each side for about one minute. This step softens them so they’re flexible and won’t break when you roll them up. Place the softened tortillas on a paper towel-lined plate to drain any excess oil.
Step 4: Assemble the Enchiladas
Now for the fun part: filling! Lay each tortilla flat and spoon in a generous portion of the sweet potato and black bean mixture. Sprinkle about 2 tablespoons of shredded cheese over the filling. Roll the tortilla snugly and place it seam-side down in a large baking dish coated with non-stick spray. Repeat until all tortillas are rolled and nestled in the dish.
Step 5: Add the Sauce and Bake
Pour the entire jar of salsa verde over the arranged enchiladas, making sure the sauce drapes over every edge. Then scatter the remaining shredded cheese over the top for that irresistible golden crust. Cover the dish tightly with aluminum foil and pop it into your oven preheated to 350°F. Let it bake for 25 minutes covered, then uncover and bake for another 5 minutes allowing the cheese to bubble and brown lightly.
How to Serve Sweet Potato Black Bean Enchiladas Recipe
Garnishes
After baking, your enchiladas are ready for the final flourish. Fresh cilantro sprigs add lively green color and a burst of herbal brightness. Diced ripe tomatoes bring fresh acidity, while creamy avocado chunks add cool smoothness that balances the warm spices perfectly. A squeeze of lime over the top can also brighten every bite.
Side Dishes
Serve your Sweet Potato Black Bean Enchiladas Recipe alongside a simple side salad or Mexican-style rice to make it a complete meal. Lightly charred corn on the cob or a refreshing cucumber salad offers crisp contrast. For something heartier, pair with a comforting bowl of black bean soup or even a scoop of guacamole for double the creamy goodness.
Creative Ways to Present
Want to impress guests? Serve individual portions of the enchiladas on colorful plates, topped with a swirl of sour cream or a drizzle of chipotle crema. For a vibrant twist, sprinkle with pomegranate seeds or toasted pepitas. You can even try layering the filling and sauce in a casserole dish for a deconstructed enchilada bake that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Your leftover Sweet Potato Black Bean Enchiladas Recipe keeps beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making for a satisfying next-day meal. Just be sure to cover them well to preserve moisture.
Freezing
If you want to save some for later, these enchiladas freeze well. Assemble the dish but do not bake it, then wrap tightly with foil and place it in the freezer. When ready to enjoy, thaw overnight in the refrigerator and bake as instructed. This is perfect for busy weeknights!
Reheating
To reheat, place leftovers in an oven-safe dish, cover loosely with foil, and warm at 350°F for about 15 to 20 minutes until heated through. If you’re in a hurry, a microwave works too—just microwave covered, checking every minute so it heats evenly without drying out.
FAQs
Can I make this Sweet Potato Black Bean Enchiladas Recipe vegan?
Absolutely! Simply swap out the cheese for your favorite vegan cheese or omit it entirely. You can also use a vegan-friendly olive oil-based cooking spray for the dish to keep it fully plant-based.
What if I don’t have kale on hand?
No worries. You can substitute with spinach, Swiss chard, or even finely chopped collard greens. They will all add that lovely pop of green and nutrition to the filling.
How spicy is this recipe?
This enchiladas recipe has a gentle heat from the chili powder and cayenne but remains mild enough for most palates. Feel free to adjust the spices to your liking by reducing or increasing the amounts.
Can I use flour tortillas instead of corn?
Yes, flour tortillas are a great alternative if you prefer a softer, more pliable wrap. Just warm them gently before assembling to avoid cracking.
Is it okay to prep the filling in advance?
Definitely! The filling can be made a day ahead and stored in the fridge. When you’re ready, soften the tortillas and assemble the enchiladas before baking for a quick and easy dinner.
Final Thoughts
This Sweet Potato Black Bean Enchiladas Recipe is a true crowd-pleaser, blending hearty, healthy ingredients with bold, comforting Mexican-inspired flavors. It’s the kind of dish you’ll want to make again and again, whether for a casual family dinner or a special gathering. I hope you enjoy every bite as much as I do, and that it becomes one of your go-to recipes for delicious, wholesome meals that warm the heart.
Print
Sweet Potato Black Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Sweet Potato Black Bean Enchiladas combine hearty roasted sweet potatoes and black beans with vibrant spices and gooey melted cheese, all wrapped in soft corn tortillas and baked with flavorful salsa verde. Perfect for a comforting, vegetarian Mexican-inspired meal that’s easy to prepare and packed with nutritious ingredients.
Ingredients
Vegetables & Beans
- 1 ½ lbs. sweet potatoes (peeled and cut into ½-inch cubes)
- 1 small sweet onion (finely diced)
- 3 cloves garlic (crushed)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 2 cups kale (finely chopped)
Spices & Seasonings
- 1 tsp. salt (to taste)
- ¼ tsp black pepper (to taste)
- 1 tsp. cumin
- 1 tsp paprika
- ¼ tsp chili powder
- â…› tsp cayenne pepper
- â…› tsp cinnamon
Other Ingredients
- 2 Tbsp. oil (avocado or olive)
- 8–10 corn tortillas
- 2 Tbsp coconut oil
- 2 cups shredded cheese (cheddar or Monterrey Jack)
- 16 oz. jar salsa verde (mild or medium)
Instructions
- Preheat Oven: Preheat your oven to 350°F to get it ready for baking the enchiladas.
- Prepare Filling Base: Heat oil in a large skillet over medium heat and sauté the diced onions for 2-3 minutes until soft. Add crushed garlic and sauté for another minute to release its aroma.
- Cook Sweet Potatoes: Add the peeled and cubed sweet potatoes to the skillet. Cook for 2 minutes, then cover with a lid and let them cook for 8-10 minutes until fork tender.
- Mix Spices: In a small bowl, whisk together salt, black pepper, cumin, paprika, chili powder, cayenne pepper, and cinnamon to create the seasoning blend.
- Combine Filling Ingredients: Once the sweet potatoes are soft, turn off the heat. Stir in the seasoning mix, drained black beans, and finely chopped kale, mixing well to evenly distribute the flavors.
- Soften Tortillas: In a separate large skillet, heat a few teaspoons of coconut oil over medium-low heat. Place 2-3 corn tortillas in a single layer and cook for about 1 minute per side until they become soft and pliable. Drain excess oil on a paper towel-lined plate.
- Assemble Enchiladas: Lay each softened tortilla flat and spoon an equal amount of the sweet potato and black bean filling onto it. Sprinkle 2 tablespoons of shredded cheese over the filling, then roll the tortilla tightly and place seam-side down in a large baking dish sprayed with cooking spray.
- Add Salsa and Cheese: Pour the entire jar of salsa verde evenly over the assembled enchiladas, covering the edges thoroughly. Top the enchiladas with the remaining shredded cheese, spreading it evenly.
- Bake Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
- Serve: Once baked, serve the enchiladas warm, optionally garnished with fresh cilantro, diced tomatoes, and avocados for added freshness and flavor. Enjoy your delicious meal!
Notes
- For a vegan option, substitute the shredded cheese with a plant-based cheese alternative or omit it entirely.
- Adjust the level of cayenne pepper and chili powder according to your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- To make this gluten free, ensure your corn tortillas are certified gluten free.
- Adding fresh lime juice over the top before serving can enhance the flavors.
