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Sweet Potato and Black Bean Enchiladas
4.8 from 87 votes

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas combine tender roasted sweet potatoes, black beans, and corn with Mexican spices wrapped in soft flour tortillas. The enchiladas are generously topped with a creamy red enchilada sauce and melted Mexican cheese, creating a rich and comforting layered dish. The mix of textures from the soft filling and melted cheese, along with the tangy lime juice, makes this casserole-style enchilada suitable for a hearty vegetarian meal.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 10 servings
Course: Main Course
Cuisine: Mexican

Ingredients

  • 3 tablespoons olive oil
  • 1 sweet potato about 2 cups, peeled and cubed into small chunks
  • 1/2 /2 red onion diced finely, (about 1/2 cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic minced
  • 1 (15 ounce) can black beans rinsed and drained
  • 1/2 /2 cup corn (frozen, canned, or fresh)
  • 1/2 /2 lime juiced
  • 1 (10 ounce) can Red Enchilada Sauce brand Old El Paso
  • 1/3 /3 cup heavy cream
  • 2 cups Mexican cheese divided, shredded
  • 10 (6-inch) flour tortillas
Optional Toppings:
  • guacamole sour cream, tomato, onion, salsa

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
  2. In a large skillet or Dutch oven, heat the olive oil to medium-high heat. Add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender. You can add more olive oil if needed as you cook them. You do not want to undercook them here. 
  3. Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans, corn, and lime juice.
  4. In a small bowl, combine the enchilada sauce and cream. Pour about 1/4 cup of the mixture into the sweet potato mixture. Pour another 1/2 cup on the bottom of the prepared baking dish.
  5. Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
  6. Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely. 
  7. Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.
  8. Top with guacamole, sour cream, and salsa if desired.

Notes

  • Freeze the enchiladas before baking to prepare in advance.
  • Use fresh lime juice for best flavor balance.
  • Adjust enchilada sauce amount to preference for creaminess and sauciness.

Nutrition Information

Serving 1grams

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1grams

* Percent Daily Values are based on a 2,000 calorie diet.