Sweet Potato, Corn, and Black Bean Enchiladas

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.

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.

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 

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. 

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. 

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! 

Save Saved Review Print

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 minutes

Cook Time: 30 minutes minutes

Additional Time: 15 minutes minutes

Total Time: 1 hour hour

Servings: 6

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Ingredients  

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• ▢ 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

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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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