Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

This delicious Sweet Potato and Black Bean Enchiladas recipe is a great vegetarian option for dinner. We recommend using canned black beans and enchilada sauce to make this easier to throw together on a weeknight. You'll also want to be sure to use flour tortillas. We love corn tortillas too! But flour is much easier to roll in this situation.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 214 kcal


  • 8 flour tortillas
  • 2 sweet potatoes
  • 1 can black beans
  • 2 cups enchilada sauce
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 cup vegan cheese shredded
  • 1 tbsp olive oil


  • Preheat oven to 375°F
    heat oven to 375 degrees
  • In a large skillet, heat olive oil over medium heat. Add sweet potatoes and sauté until softened, about 10 minutes.
    saute sweet potatoes
  • Add black beans, chili powder, garlic powder, cumin, and oregano to the sweet potatoes. Stir to combine and cook for another 5 minutes.
    black beans
  • Grease a 9-by-13-inch baking dish with olive oil.
  • Spoon about one-third of the enchilada sauce into the pan.
  • Place a flour tortilla on a plate and spoon about one-third cup of the sweet potato-black bean mixture into the center of the tortilla. Sprinkle with shredded vegan cheese and roll up into an enchilada. Place in the pan.
  • Repeat steps 5 and 6 with the remaining ingredients until the enchiladas are all in the pan.
  • Top the enchiladas with the remaining enchilada sauce and shredded vegan cheese.
  • Bake for 25 minutes or until the cheese is melted and bubbly.
Scroll to Top