Sweet Potato, Corn, and Black Bean Enchiladas

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Vegetarian Sweet Potato Black Bean Enchiladas — Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat! 

Vegetarian Sweet Potato Black Bean Enchiladas — Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat! 

Sweet Potato Black Bean Enchiladas Recipe

These sweet potato and black bean enchiladas are pure comfort food. But on the healthier side. Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce.

They’re satisfying, hearty, and you’ll never miss the meat. My family didn’t even realize they were vegetarian until I told them. And to keep the enchiladas vegan, just swap the cheese for vegan cheese.

The vegetarian enchiladas are fast, easy, and ready in less than an hour. You can’t beat that.

To make the filling, simply combine a cooked and diced sweet potato with your favorite corn and bean salsa, and shredded cheese. Top with sauce, more cheese, and you’re ready to bake.

side view of sweet potato black bean enchiladas in baking dish

The sweet potatoes add bulk, body, and provide a meat-like heft to the enchiladas, minus the meat. The subtle sweetness is the perfect complement to the tangy sauce and spicier corn and beans.

There’s so much texture in every bite. Juicy corn, firm black beans, gooey cheese, drippy sauce, and chewy enchilada shells. It’s a comfort food party in your mouth with every bite.

The recipe is easily doubled for larger families, planned leftovers, or parties. It’s a great recipe for events where there’s a mixed crowd and at least one vegetarian or vegan in the group. Finally, a vegetarian dinner option that’s not an iceberg lettuce salad or fettucine alfredo.

I put a leftover sweet potato black bean enchilada in my daughter’s lunch, and while she rarely comes home and exclaims how great her lunch was (what kid does?), she did after these.

She asked when I’m making them again.

sweet potato and black bean enchilada on white plate with fork

What’s in Sweet Potato Black Bean Enchiladas? 

To make this veggie enchilada recipe, you’ll need: 

  • Sweet potato
  • Corn and black bean salsa
  • Shredded cheese
  • Red enchilada sauce
  • Corn tortillas 
  • Red peppers and onions (for garnish) 
  • Fresh cilantro 

side view of sweet potato black bean enchiladas in baking dish

How to Make Sweet Potato Black Bean Enchiladas 

Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high power for about 10 minutes, or until done and fork tender.

Once cooked, skin and dice the sweet potato. Add the diced potato, salsa, and shredded cheese to a bowl and mix to combine. 

Add about 1 cup enchilada sauce to the bottom of an 8×10-inch baking dish. Then, assemble the veggie enchiladas and place them inside the dish. 

Pour the remaining enchilada sauce over the enchiladas, then sprinkle with more cheese. Bake until the cheese is melted and bubbly. I garnished mine with chopped peppers, onions, and cilantro. 

overhead view of baking dish of sweet potato black bean enchiladas

How to Store Enchiladas 

These sweet potato black bean enchiladas will keep in an airtight container in the fridge for up to 5 days. 

Can I Make These Vegan Enchiladas? 

Yes, simply use a vegan cheese substitute. 

pan of six sweet potato black bean enchiladas

Tips for Making Vegetarian Enchiladas 

I used Trader Joe’s Cowboy Caviar, but most any chunky, corn-heavy or bean-heavy salsa will work. You can use corn and beans, but I prefer salsa because everything is already cooked, seasoned, and there’s less steps.

I’m sure you could add extra veggies to these sweet potato and black bean enchiladas. Just note that the more filling you make, the more enchiladas you’ll need to roll. 

If your corn tortillas are prone to breaking, try gently warming them in a skillet to make them a little more flexible. Just be sure not to toast them by accident, they just need a few seconds over some heat to loosen up! 

Vegetarian Sweet Potato Black Bean Enchiladas — Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat! 

Vegetarian Sweet Potato Black Bean Enchiladas — Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat! 

Pin This Recipe

Yield: 6

Sweet Potato, Corn, and Black Bean Enchiladas

Sweet Potato, Corn, and Black Bean Enchiladas

Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat! 

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
  • 1/2 cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa
  • 2 to 2 1/2 cups shredded cheese, divided (I used a Mexican blend; use vegan cheese to keep vegan)
  • 2 cups red enchilada sauce, divided (I used Trader Joe’s; use storebought or homemade)
  • 6 to 8 yellow or white corn tortilla shells
  • finely diced red peppers or tomatoes, optional for garnishing
  • cilantro, optional for garnishing

Instructions

  1. Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.
  2. Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high power for about 10 minutes, or until done and fork tender. Potato can be cooked in the oven at 400F for about 45 to 60 minutes if preferred.
  3. Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
  4. Dice potato into 1/2-inch cubes and place cubes into a large bowl.
  5. To the bowl, add the salsa, about 1 1/2 cups cheese (measure it loosely packed in the cup), and gently stir to combine; set filling aside.
  6. Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
  7. Place about 1/3 cup filling in a tortilla shell, roll up, and place seam side down in prepared dish; repeat with additional shells until all filling mixture is gone.
  8. Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
  9. Evenly top with remaining 1 cup cheese.
  10. Bake for about 20 minutes, or until cheese is melted and bubbly.
  11. Optionally garnish with red peppers, cilantro, and serve immediately.

Notes

  • Enchiladas are best warm and fresh, but will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 479Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 1218mgCarbohydrates: 33gFiber: 5gSugar: 7gProtein: 24g

More Vegetarian Mexican Recipes:

ALL OF MY MEXICAN RECIPES! 

Cheese, Black Bean, and Corn-Stuffed Sweet Potatoes with Avocado Crema — A healthy, filling, vegan, and gluten free meal by way of a sweet potato. There’s protein from the beans and cheese, and fiber in the corn, beans, avocado, and sweet potato keep you full and satisfied for hours.

Two Cheese, Black Bean, and Corn-Stuffed Sweet Potatoes with Avocado Crema on plate

Mexican Sweet Potato and Black Bean Buddha Bowl – A HEALTHY and EASY alternative to a salad!! Loaded with Mexican-inspired ingredients and topped with a light lime-cumin vinaigrette! Ready in 20 minutes and perfect for MEAL PREPPING!!

Mexican Sweet Potato and Black Bean Buddha Bowl

20-Minute Easy Vegan Pozole Verde – Think pozole needs meat? Think again! You’ll never miss the meat in this EASY, hearty, and satisfying pozole that’s full of authentic Mexican flavors!!

20-Minute Easy Vegan Pozole Verde - Think pozole needs meat? Think again! You'll never miss the meat in this EASY, hearty, and satisfying pozole that's full of authentic Mexican flavors!! PERFECT for busy weeknights and chilly weather!!

Black Bean Burrito Bowl Salad – Your favorite burrito ingredients minus the meat and extra carbs to keep things HEALTHIER!! Ready in 10 minutes and keeps you satisfied but not stuffed!

Overhead of Black Bean Burrito Bowl Salad

Loaded Vegetarian Burritos — HEALTHY Mexican comfort food that’s loaded with black beans, rice, and more before being topped with salsa and CHEESE!! You’ll never miss the meat in these EASY burritos that you can make-ahead and are freezer-friendly!!

Loaded Vegetarian Burritos in baking dish

Very Veggie Rice and Beans — EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!

Overhead of Very Veggie Rice and Beans in dish

Taco Pasta Salad — EASY, ready in 20 minutes, and loaded with great Mexican-inspired ingredients including corn, black beans, tomatoes, cilantro, avocado, and more!! Perfect for picnics, parties, and potlucks!!

Taco Pasta Salad



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Comments

  1. New cook here, went to store and noticed sweet potatoes went from small fist size to over one pound each! Can you estimate number of cups of cubed sweet potato?

    1. I don’t know, 3 cups maybe? I would just go with one of the jumbo sweet potatoes you saw or 2 of the smaller ones and if you have a little bit extra sweet potato, it won’t adversely effect the recipe other than you’ll probably yield a couple extra enchiladas.

  2. I made these tonight – they were awesome! I added cilantro and yellow pepper to the mix, and used green enchilada sauce. They were amazing! Will definitely make again.

    Rating: 5
  3. I just made this and it was delish! I mushed the sweet potato and used Newman’s Own black bean and corn salsa…very hearty! Thanks for the easy and tasty recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad you loved the recipe! I have had that Newman’s Own salsa…tasty!

  4. Yum! I made your black bean enchiladas tonight and they were delicious! I used the enchilada sauce from The Garden Grazer (this is not a grocery item where I live) and the Black Bean and Corn Salsa from Never Enough Thyme (no Trader Joe’s either).  Way more than one hour, especially if you add in the trip to the grocery store to buy tortillas, but totally worth it! Thanks for the recipe!

  5. I made these for a family gathering tonight. They were a big hit with everyone… even the one who doesn’t like sweet potatoes. :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! Even the non sweet potato person!

    1. Probably although I haven’t done it that way, but I think you’d be fine assembling and prepping the night before. Enjoy!

  6. Loved this recipe I did make some changes: 4 sweet potatoes, 1 can of corn, 1 can of black beans (rinsed), 2 cups of cheese, 1 can of enchilada sauce, half of a chopped onion, salt and pepper, chili powder, oregano, cilantro for garnishing.

    Basically it was really good but it needed more seasoning it made 8 enchiladas. Definitely a good recipe but just needed more seasoning

    1. Thanks for trying the recipe and yes, always tweak the seasoning to you and your family’s tastes. Also I think it depends on what kind of enchilada sauce you use and how much seasoning it has in it since brands vary wildly in how salty, spicy, etc. they are. Glad you liked the enchiladas!

  7. How do I print a recipe?  I want to try the sweet potato, corn enchilada and don’t want to have to write it all out.

  8. Made these again today; however, my Mission tortilla’s all kept cracking….what was your secrete?  They worked last time, but not this so I’m making it into a enchilada pie with a tortilla top/bottom.  Hopefully it taste just as good because we LOVE this recipe. 2nd time making…not counting leftovers! 

    1. Hmmm, maybe your tortillas just were a crack-prone batch since last time they worked fine! There are SO many different tortillas out there though, high fiber, low fiber, white corn, yellow corn, etc. I usually get the low-carb ones (the lowest calories they sell…I’d rather not waste my calories on tortillas!) so there really is no secret with that. Maybe you were also overstuffing them just a smidge? Anyway glad the flavor is great and you love the recipe!

  9. Made the sweet potato, corn and black bean enchiladas today. They were fabulous. My husband actually ranted about how good and healthy they were the entire dinner. I couldn’t find 8″ corn tortillas (my store mainly carries flour) but used taco size. The broke a little (may warm them next time) but since they were small made about 18. I used a can of fiesta style corn and black beans and 3 smaller potatoes….definitely making this again for the hubby and I. Yum to leftovers!

  10. Thanks for this recipe! I adore sweet potatoes and enchiladas–great to combine them! I make my own enchilada sauce: http://www.budgetbytes.com/2012/08/red-enchilada-sauce/ and it is inexpensive and WAY better than the canned stuff. And it’s fast!

    I was worried the Cowboy Caviar would be too spicy, but it has the perfect amount of spice. YUM! I’ve already recommended it around. Thanks!

    1. Everyone’s tastes are different but I think the heat level in the Caviar is perfect and glad you enjoyed this dish!

  11. So I have searched high and low for 8 inch corn tortillas. I’m assuming this is the size you used, as in the pictures it looks like the tortilla fits the whole width of the dish and most casserole dishes are 9inch in width and the one you have pictured on the plate fills the plate (unless you took the picture on a mini plate).) I even looked at trader joes. For now I’m just going to try the recipe with flour tortillas, but for future note where did you find your 8inch corn tortillas? I can only find them in taco size.

    Thanks,
    Niki M.

    1. I used Mission Brand, found at all major grocery stores in San Diego. They’re ‘fajita’ size. I’ve noticed that from package to package, they can vary greatly in size, too. So….I wouldn’t get too hung up on it :) I’d just use whatever you can find that will fit your pan, and smoosh down the ends if need be! Enjoy!

  12. I’ m a little late to the party but this dish is delicious! My tortillas weren’t co-operating (they kept tearing) so I ended up making it into a layered enchilada bake but wow the flavors in this recipe are incredible. Bravo! Thank you for sharing!

    1. So glad you enjoyed the recipe and flavors and yes, sometimes tortillas don’t want to cooperate when you’re rolling them :)

  13. Made these last night and they were great!! I was skeptical for some reason of the Cowboy Caviar, but it’s not as sweet as I thought, it actually has great flavor and is a bit spicy. Very easy recipe that made some leftovers for the week! Thanks!

  14. Looks delicious, but we try to eat vegan without fat sources like the vegan cheese. Any suggestions for a cheese replacement?

    1. It’s hard to make enchiladas without cheese but you could maybe try avocado, beans, or something that’s suitable for your needs. Enjoy!

  15. You know this is my kind of food! I love enchiladas – I could probably live off of them. And you just captured these images so perfectly. If only I could reach into the screen and grab that baking dish!

    1. Considering you, the queen of savory foods and gorgeous images, wants to reach through the screen, I will take that as a high compliment :)

  16. Your daughter, who has taste tested just about every blog and cookbook recipe, asked when you were making these again? That’s got to be the biggest compliment a mom, especially one as talented in the kitchen as you, could ever ask for! So happy for and proud of you! :) My favorite part of enchiladas has always been the sauce. My guy usually leaves some extra on his plate, so I always offer to clear the table and sneak the last few drops in the kitchen when he isn’t looking. But I doubt he minds much!

      1. SO true!! I’m sure your freezer is already packed with cookies, so remaking savory stuff is probably a dream come true. :)

  17. Sweet potatoes + black beans are one of my all time favorite flavor combos. I have no doubt these are amazing and your photos are simply stunning as usual!

  18. I love sweet potatoes in savory dishes, in brings out such a unique flavor. Can’t wait to try this!

  19. These look absolutely delicious and I love that they are vegetarian! I need to make these soon!

  20. Hi Averie! Totally saw this all over my pinterest yesterday, so I HAD to stop by and check it out. The sweet potato just makes this enchilada recipe plus all that sauce. Nothing worse than a dry enchilada haha! Enchiladas is one of my favorite mexican dishes…and I seeing this reminds me I haven’t made them in forever! Guess I have to change that real soon! Beautiful pictures :D Thanks for sharing, pinned for later!

    1. Thanks for stopping by, for pinning, and for the great comment! I appreciate all your kind words :)

  21. Your photos are insane…love the enchiladas against the white dish looks like a commercial…I’m going to TJs today to find that salsa..I’ve never tried it as I’m pretty addicted to their pineapple salsa but I have to make these enchiladas they look so good.

    1. Oh their pineapple salsa is good too! This one is great because it adds a bit of sweetness and a tiny bit of heat. Like heat that’s a good amount for kids :) But if you like something stronger, go with your fave. It would also be good with the pineapple salsa – I love that stuff :) If you try these, or even the salsa, LMK what you think! And thanks for the photography compliments. Things were working out well that day :)

      1. I made these last night following your recipe and using the Cowboy Caviar which I could eat straight from the jar…I have a thing for salsas…but anyways the enchiladas were a huge hit..and with a recent mad cow recall at whole foods in CT I was greatful for a vegetarian meal…thanks Averie!

      2. Thanks for trying these, Lisa, and glad there was no chance of Mad Cow with this recipe :) And yes to just eating Cowboy Caviar from the jar. I’ve been known to :) I love salsas too! So glad you enjoyed your meal!

  22. Potatoes as a filling-grand! I haven’t done that…yet:)
    I did however recently make enchiladas and use hard-boiled egg in the filling which I highly recommend!

  23. Just off the plane from Kauai – did I miss your birthday?! If so, have/had a lovely day – you deserve a special celebration! XO Liz

  24. I love everything about this recipe: sweet potatoes, black beans, tortillas, enchilada sauce – yumminess all around! Love enchiladas without meat! :)

  25. These look fantastic–can’t wait to try them for dinner tomorrow night. I know they’ll taste as good as they look–thanks for a great menu idea!!

      1. These are every bit as good as they look!! Easy and very tasty–the sweet potato is a great addition. I made 12 so we have leftovers….and Jon is digging out another one as I type this. I need to make sure I buy several jars of T’S cowboy caviar..all I have left is their pineapple salsa.

      2. Thanks for making these, Paula, less than 24 hours after the post went live – I can always count on you :) Glad you loved them and that Jon is digging another one out right now! While you’re at it with the Cowboy Caviar, buy another one called Tomato-Less Corn Salsa. It’s just corn, tiny bit of onions, no tomatoes. Really good and I have a recipe coming up with that one too – ha! I know you don’t live 5 mins from 3 different TJ’s like I do so you have to plan ahead. Unlike me who goes literally 5x a week. Whoops.

  26. Looks like the perfect vegetarian dinner! Love enchiladas, and yours look amazing :)

  27. oh my gosh Averie! These look UNREAL. I mean, the lighting and photography are spot on, as always. And I swear I can just taste these through the screen!!! You’ve totally turned me on to sweet potatoes, and they are one of my fave comfort foods now! These look crazy good and will be on our menu for next week! pinned!

    1. I (of all people!) turned you on to sweet potatoes? Surprising that I didn’t turn you onto say….frosting or something like that :) But seriously that’s awesome and if you try these, LMK. Thanks for pinning and for the sweet compliments about my images. Totally appreciated!

  28. This sounds stingy, but I want to runaway with that gorgeous pan of enchiladas and not share a single one. Pinned.

  29. It always amazes me that sweet potatoes and black beans go so well together. I love this meal!!

  30. Yum! I like how you used sweet potato in this recipe! That’s one of my favorite ingredients. This looks so delicious!

  31. Neeeeed these enchiladas in my life! Honestly, sweet potato and butternut squash enchiladas are a serious weakness of mine. Totally pinned!

  32. I have been making a lot of recipes lately with the sweet potato and black bean combo – love it! I KNOW the hubs and I would love these enchiladas! They look sooo good.

  33. These look absolutely scrumptious – I love using sweet potatoes in Mexican dishes! My boyfriend is the designated enchilada-maker of the two of us, so I’ll have to pass this recipe along to him!

  34. Oh my, you have all the winners here. Sweet potato. Corn. Black beans. Yum!

    I laughed at your daughters comments, haha. My 2-year-old & 4-year-old are the first to complain if dinner is not good! And we do not do alternate dinners for our kids (mac n cheese or chicken nuggets!)

    They eat what we eat and they are gonna love this, can already tell. No leftovers tomorrow for dad though, gotta save them for the kids!

    1. I never make separate food either. Thankfully my daughter is an adventurous eater and will seriously eat just about anything I put in front of her. I think that’s because I always have done that…and bc she’s recipe tested her way with me through 2 cookbooks and 5+ years of daily blog recipes :)

  35. These sound like cheesey veg heaven! Love this dinner idea, might have to make a trip to the grocery store for tonight!!!

  36. How could anyone say no to a comfort food party in your mouth?! I have not been this excited about trying a new recipe in a while… my mouth is watering just looking at your stunning pictures, Averie! Pinned, of course :)

  37. This is a great vegetarian recipe, and so simple! Great photos (as always!)