Black Bean and Sweet Potato Enchiladas

Name: Black Bean and Sweet Potato Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes, peeled and cut into 1/2-inch cubes; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon kosher salt; 1 can (15 ounces) black beans, drained and rinsed; 1 cup frozen corn, thawed; 4 ounces cream cheese, softened; 1/4 cup fresh cilantro, chopped; 12 corn tortillas; 2 cans (10 ounces each) red enchilada sauce; 2 cups shredded Monterey Jack cheese; Sour cream and avocado for serving

Sweet potato and black bean enchiladas are the vegetarian Mexican dish that converts carnivores. Roasted sweet potato cubes add natural sweetness and creaminess, black beans bring protein and substance, and smoky enchilada sauce ties it all together.

byHonest Cooking

Jump to Recipe

Vegetarian enchiladas are only as good as their filling, and this one delivers. Roasted sweet potato cubes bring a natural sweetness and creamy texture that pairs surprisingly well with earthy black beans and smoky enchilada sauce. This is not a compromise meal or a meatless-Monday afterthought. It is a dish that stands on its own, even in a house full of devoted carnivores. Roasting the sweet potatoes first is the one step you cannot skip — it concentrates their sugars and gives them caramelized edges that boiled or steamed potatoes simply cannot match. We keep making this on repeat, and it disappears every time.

The cream cheese in the filling is a small addition that makes a big difference. It melts into the sweet potato and bean mixture and creates a rich, cohesive filling that holds together when you cut into the enchiladas. Corn tortillas are traditional here, but warm them before rolling or they will crack and fall apart on you. Just right. These freeze well before baking: assemble the whole dish, wrap tightly in foil, and stash in the freezer for up to two months. On a busy night, go straight from freezer to oven with some extra baking time. Top with sour cream, sliced avocado, and fresh lime.

Roast Sweet Potatoes with Cumin and Chili Powder

Preheat oven to 400 degrees. Peel sweet potatoes and cut into half-inch cubes. Toss with olive oil, ground cumin, chili powder, and salt. Spread on a baking sheet in a single layer and roast for 25 minutes until tender and slightly caramelized at the edges. Roasting concentrates the sweetness and gives the potatoes a texture that holds up in the enchiladas. Reduce oven to 375 degrees for baking the assembled enchiladas.

Mix Filling with Beans, Corn, and Cream Cheese

Combine the roasted sweet potatoes with black beans, corn, softened cream cheese, and chopped cilantro. The cream cheese adds richness and helps bind the filling together. Mix gently so the sweet potato cubes stay mostly intact – you want distinct pieces in the filling, not mush. Warm corn tortillas briefly in a dry skillet or microwave to make them pliable enough to roll without cracking.

Roll, Sauce, and Bake Until Bubbly

Spread half a cup of enchilada sauce in a 9×13-inch baking dish. Fill each warmed tortilla with a generous scoop of filling, roll tightly, and place seam-side down in the dish. Pour remaining enchilada sauce over the rolled enchiladas and top with shredded Monterey Jack cheese. Bake at 375 degrees for 20 minutes covered, then 10 minutes uncovered until the cheese is melted and bubbly. Serve with sour cream and avocado.

Frequently Asked Questions

Can I make these vegan?

Yes. Omit the cream cheese or use a vegan substitute, and use vegan cheese or skip the cheese entirely. The sweet potatoes and beans provide enough substance.

Can I freeze these enchiladas?

Yes. Assemble completely, wrap tightly in foil, and freeze unbaked for up to two months. Bake from frozen at 375 degrees, covered, for about 50 minutes.