Home › Recipe Index › Vegetarian

Sweet Potato, Corn, and Black Bean Enchiladas

Averie Sunshine

4.56 from 18 votes

Updated: Mar 27, 2026

JUMP to RECIPE ▼

🍠🫘 Vegetarian Sweet Potato Black Bean Enchiladas feature warm sweet potatoes, slightly spicy corn, and black beans wrapped in soft tortillas. Smothered in cheese and red sauce, they’re satisfying, hearty, and you’ll never miss the meat!

Sweet Potato Black Bean Enchiladas Recipe

Inspired by my salsa verde chicken enchiladas, ground beef enchiladas, and chicken mole enchiladas, these black bean and sweet potato enchiladas are a meat-free take on the crowd-pleasing comfort food.

On the healthier side, they’re satisfying, hearty, and you’ll never miss the meat. My family didn’t even realize they were vegetarian until I told them.

Even better, these enchiladas are:

• Fast, easy, and ready in less than an hour. You can’t beat that.
• Made with 5 basic ingredients and minimal prep.
• 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.

There’s a reason they have a nearly 5-star rating!

I made these tonight – they were awesome! 

Abby C

What’s in Sweet Potato Black Bean Enchiladas? 

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

• Sweet potato
• Corn and black bean salsa: 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 and seasoned, and there are fewer steps
• Fresh cilantro 
• Shredded cheese: I like cheddar cheese or a shredded Mexican cheese blend, but any flavor you prefer, such as Monterey Jack cheese, will taste great. For the best taste and texture, buy a block of cheese and grate it yourself. Pre-shredded varieties contain anti-caking agents that impact their flavor and prevent them from melting
• Red enchilada sauce: Use homemade enchilada sauce or your favorite store-bought variety
• Corn tortillas: I love the flavor of corn tortillas and the fact that they’re gluten-free, making them great for crowds. However, you can use flour tortillas if preferred
• Red peppers and onions (for garnish) 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Sweet Potato Black Bean Enchiladas 

These black bean sweet potato enchiladas might look like they came from a restaurant, but they’re easy to make and ready to eat with a total time of just an hour!

Here’s an overview of the cooking process.

1. Place a scrubbed and fork-pierced sweet potato in the microwave. Cook on high power for about 10 minutes or until done and fork-tender.
2. Once cooked, skin and dice the sweet potato. Add the diced potato, salsa, and shredded cheese to a bowl, and mix to combine. 
3. Add about 1 cup of enchilada sauce to the bottom of an 8×10-inch baking pan. Then, assemble the veggie enchiladas and place them inside the dish. 
4. Pour the remaining enchilada sauce over the enchiladas, then sprinkle with more cheese.
5. Bake until the cheese is melted and bubbly. I garnished mine with chopped peppers, onions, and cilantro. 

What to Serve with Sweet Potato Black Bean Enchiladas

Skinny Mexican Bean Salad with Corn

Creamy Mexican Grilled Corn and Zucchini Salad

Avocado Black Bean Mexican Salad

Mexican Rice, Beans, and Quinoa Medley

Remove Ads Review Save Saved 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 servings

Equipment

• 1 (8×10 inch) Baking Dish
• 1 Large Bowl

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: 1serving, Calories: 479cal, 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.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you’ve made and loved one of my recipes!

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.

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!

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!

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!

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!

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!

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!