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! 

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4.56 from 18 votes

Sweet Potato, Corn, and Black Bean Enchiladas

By Averie Sunshine
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
Servings: 6
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Ingredients  

  • 1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
  • ½ cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa
  • 2 to 2 ½ 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 

  • Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.
  • 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.
  • Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
  • Dice potato into 1/2-inch cubes and place cubes into a large bowl.
  • 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.
  • Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
  • 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.
  • Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
  • Evenly top with remaining 1 cup cheese.
  • Bake for about 20 minutes, or until cheese is melted and bubbly.
  • 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

Serving: 1, Calories: 479kcal, Carbohydrates: 33g, Protein: 24g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 1218mg, Fiber: 5g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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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. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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!

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

  5. 5 stars
    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!

  6. 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!

  7. 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!

  8. 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!

  9. 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.

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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 :)