Delicious, meatless Sweet Potato Enchiladas are chock full of delicious and good-for-you vegetables, brown rice, black beans and salsa. This meal is a quick, family-friendly dinner!
author’s note
The Dish That Won Over a Meat Lover!
I’ve actually been making these Sweet Potato Enchiladas since college. They were one of the first dishes I introduced to my husband, and believe it or not, he used to think every meal needed meat!
This was the first dinner that made him rethink that, and now you’ll catch him choosing these over a burger!
Trust me, they’re just as hearty and satisfying as any meat dish out there.
It’s a dinner I still make all the time because it’s easy, everyone loves it, and it’s a great way to sneak in some veggies while still making a filling, satisfying meal!
Ingredients In Sweet Potato Enchiladas
A few ingredients to talk about:
- Brown rice: Use leftovers or make ahead of time to keep prep simple!
- Sweet potatoes: Cube the potatoes evenly for quicker cooking.
- Taco seasoning: Try homemade taco seasoning for a customizable spice mix.
- Black beans: Drain and rinse well before using or make your own.
- Salsa: Use a mild salsa to control the spice level, or adjust it to your taste!
- Red enchilada sauce: Choose your fave brand. Make sure you check spice level.
- Tortillas: Use fresh tortillas for a soft and pliable texture when rolling.
How To Make Sweet Potato Enchiladas
The full recipe is below but here are a few tips while you’re making it!
- Cook Veggies: For quicker cooking, microwave the sweet potatoes for 2-3 minutes before sautéing.
- Season and Add Beans: Taste and adjust any seasonings.
- Mix in Rice & Salsa: Use leftover rice for a faster prep or cook it ahead of time.
- Assemble Enchiladas: Don’t overstuff tortillas to make rolling easier.
- Bake: You can also broil the enchiladas for 1-2 mins at the end for a crispy cheese top.
Top Sweet Potato Enchiladas With:
Top your enchiladas with these favorites:
- Fresh Lime: Add juice or wedges for extra zing.
- Fresh Cilantro: Sprinkle on diced or a big handful if you love it.
- Pico de Gallo/Tomato: Scoop on pico or diced cherry tomatoes.
- Avocado: Thinly sliced or chopped for creamy texture (or use guacamole).
- Sour Cream: Fat-free or Greek yogurt work well.
- Jalapeños: Add thinly sliced jalapeños for a spicy kick.
Variations
Switch Things Up
- Add an onion: Add 1/2 cup diced yellow onion when sautéing the sweet potatoes.
- Sweet peppers: You can leave them out or substitute a green or poblano pepper.
- Roasted sweet potato enchiladas: If you’d rather have roasted sweet potatoes (instead of cooking in the skillet), check out this post.
Storage
Leftovers?
- Freezer-friendly: Assemble without baking, cover with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen for 50-60 minutes. The filling can also be frozen and thawed as needed. Follow freezing guidelines for best results.
- Refrigerate: Store in an airtight container or tightly wrapped for 3-4 days.
More Sweet Potato Recipes:
Sweet Potato Black Bean Enchiladas
These meatless Sweet Potato Enchiladas are loaded with veggies, brown rice, black beans, and salsa—perfect for a quick, family-friendly dinner!
Equipment
- Large pan 12 inches
Ingredients
- 2 cups cooked brown rice made from 1 cup uncooked rice
- 3 tablespoons olive oil divided
- 2 cups diced sweet potatoes in 1/2-inch cubes
- 1 cup bell peppers very thinly sliced
- 1 packet taco seasoning see note 1 for homemade
- 1/2 teaspoon minced garlic
- 1 (15.25-ounce) can black beans drained and rinsed
- 1-3/4 cup salsa divided; I used mild
- 1 lime
- 1/4 cup chopped cilantro
- Cooking spray
- 2 cups freshly shredded Cheddar cheese divided
- 1 cup red enchilada sauce
- 12 tortillas white or whole-wheat
- Toppings as desired see note 2
Instructions
- Peel and chop sweet potatoes into small pieces. In a large pan (12 inches), combine 2 tablespoons olive oil and sweet potatoes over medium-high heat. Cook until potatoes begin to get tender (about 8 minutes), then add the 1 cup thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon olive oil. Cook an additional 3–4 minutes.
- Add taco seasoning packet or homemade taco seasoning (see note 1) and minced garlic. Sauté for 1–2 minutes or until fragrant. Add drained and rinsed black beans. Stir for another 30 seconds to a minute.
- Remove pan from heat and stir in 1 cup salsa, 2 tablespoons lime juice, and the chopped cilantro. Stir. Add in cooked rice and stir again to combine. Taste and adjust seasonings to preference (increase any spices; add salt and pepper).
- Preheat oven to 350°F and grease a 9×13-inch baking pan with cooking spray. Add remaining 3/4 cup salsa to the bottom of the pan and spread evenly with a wooden spoon.
- Scoop 1/2 cup of the mixture onto the left side of a tortilla. Sprinkle with a handful of Cheddar cheese, about 1 and 1/2 tablespoons. Roll up tightly. Place the enchilada seam-side-down into the prepared pan. Repeat until the pan is filled with enchiladas. (I usually fit 8 in a 9×13 pan and save the remaining 4 to make in an 8×8 pan.)
- Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup cheese. Bake 15–20 minutes or until cheese is melted and enchiladas are warmed through.
- Remove and serve with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guacamole.
Recipe Notes
Note 1: To make homemade taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper. Make several batches of this and save for the next time you need more!
Note 2: Try some of these toppings: sour cream, extra salsa, cilantro, and/or green onions.
Storage: Enchiladas can be kept in the fridge in an airtight container (or tightly wrapped) for 3–4 days. Keep wet toppings separate. To freeze, assemble them without baking, store in a freezer-safe pan, cover with plastic wrap and foil, and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 1158mg | Potassium: 434mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4507IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these sweet potato enchiladas for dinner last night and they were a huge hit! The flavors were spot on, and the filling was so satisfying. I love how easy the recipe was to follow, too. Thank you for sharing such a delicious and healthy dish! Can’t wait to try more recipes from your blog!
So thrilled to hear this! Thanks!
We love these enchiladas. My aunt made them about seven years ago and it’s a recipe I come back to every month or so. Delicious and adaptable.
Yay! I am so happy to hear this! Thanks Kat!
This was so DELICIOUS! My family and I
loved it. Another hit from Chelsea, we love your recipes!
Yay!! So happy to hear this! Thanks so much DD! 🙂
Wanted a vegan enchilada w/o tomatoes and wheat tortillas. The beans rice and sweet potatoes mixture was awesome. I had to get corn tortillas and made homemade green salsa but used the red enchilada sausage as it doesn’t have tomatoes in it! Delish! I wanted to introduce my husband to sweet potatoes that weren’t like the candied he’d had as a kid(&hated). He loved these enchiladas!❤👍 Thanks
This enchiladas recipe was the best online recipe I’v ever tried !!!! So amazing!!!
So thrilled to hear that! Thank you 🙂
I love your new recipe format! This combo has an amazingly good taste and is quite popular in Mexico. Enchiladas and tamales are like pizza. You can make them any way you want and they will taste great.
This was SO good!!! Super simple to make! Had to cook the sweet potatoes much longer since I didn’t dice them small enough. Family all thought there was meat in it. My 16 yr old is not a huge sweet potato fan but LOVED it! Thanks Chelsea!!
I’m sooo glad to hear you guys enjoyed this! Thanks so much Regina! 🙂
Quick question, does this actually produce enough filling for 12 regular sized tortillas, or 12 taco-sized tortillas?
Yes, regular sized tortillas! And you’ll probably even have some extra filling 🙂
Nutrition Facts (if anyone is interested)
Servings 12.0
Amount Per Serving
calories 323
% Daily Value *
Total Fat 13 g 19 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 22 mg 7 %
Sodium 1001 mg 42 %
Potassium 335 mg 10 %
Total Carbohydrate 44 g 15 %
Dietary Fiber 9 g 35 %
Sugars 9 g
Protein 10 g 20 %
Vitamin A 79 %
Vitamin C 203 %
Calcium 18 %
Iron 22 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.