Sweet Potato Enchiladas

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A delicious meatless dish – Sweet Potato Enchiladas are chock full of delicious and good-for-you vegetables, brown rice, and salsa. This meal is a quick dinner and family friendly!

Overhead image of the sweet potato black bean enchiladas

Sweet Potato Enchiladas

These enchiladas are one of my all time favorite recipes. I made them every few weeks throughout college and they were one of the first dinners I made for my husband as a newlywed. My husband was convinced a meal wasn’t a meal if it didn’t have meat, that is, until these vegetarian enchiladas came into his life. These were what convinced him that veggie meals can be equally as filling and flavorful as a meat-filled dish.

In this post, I’ll walk through how to make Sweet Potato Enchiladas, how to top the enchiladas, some variation ideas (including a quick homemade taco seasoning blend), and how to make these enchiladas ahead and/or freeze. Let’s get started!

Process shot of all the ingredients that go into these enchiladas

How to make Sweet Potato Enchiladas

Numbered photos throughout this post correlate to the descriptions below.

  1. Saute: Start by adding the peeled, cubed sweet potato to a large skillet with olive oil. Saute over medium high heat until mostly tender and starting to brown on the outside, about 7 minutes. Add in the bell peppers and saute for another 3-4 minutes.
  2. Add seasonings and garlic: Stir them around they can get fragrant and more potently flavored.
  3. Reduce the heat: We don’t want the garlic or seasonings to burn, so reduce the heat as needed.
  4. Add in black beans: Warm the black beans and get them coated in the seasonings.
  5. Cilantro, salsa, and lime juice: Add them all in.
  6. Combine: Mix to combine.
  7. Rice: Stir in the cooked and slightly cooled brown rice (leftover rice is great here).
  8. Mix: Toss gently and the filling is finished! Make sure to give the filling a taste and adjust any seasonings.
  9. Fill tortilla: Spoon in 1/2 cup of the filling into a tortilla along with some freshly grated cheese. Roll up the tortilla and place in the pan.
  10. Top: Add enchilada sauce and grated cheese on top and then bake! Once they’re baked, it’s all about the toppings (read more below).

Process shot-- image of the filling of the sweet black bean enchilada being made

What to top your sweet potato black bean enchiladas with

Whatever you like to top enchiladas with will likely work here. Below are some of our favorites:

  • Fresh lime: the juice and individual wedges so people can add more to their sweet potato black bean enchiladas.
  • Fresh cilantro: finely diced or a big handful if you love cilantro
  • Pico de gallo or a fresh tomato: add a scoop of pico or dice up some cherry tomatoes to add on top
  • Fresh avocado: thinly sliced or chopped. (A scoop of guacamole also works great)
  • Sour cream: fat free or lite work great! You can also use plain Greek yogurt.
  • Jalapeños: if you want some heat, add some thinly sliced jalapeños right on top

Process shot-- image of the filling going into the tortilla and then the sweet potato enchiladas being placed in a casserole dish with fresh cheese on top

Variation ideas

  • 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 cooked in the skillet), check out this post for making roasted sweet potatoes; use those in this recipe instead.
  • Make a black bean sweet potato enchilada casserole: instead of enchiladas by following this recipe.
  • Reduce calories: you can use reduced-fat cheddar cheese (and less of it) and fat free sour cream 
  • Add heat: if you like things spicy, add in a can of fire-roasted diced green chiles. You could also add in a diced jalapeño pepper to the enchiladas. Another way to add more heat would be to add an extra 1/2 teaspoon chili powder and 1/8 teaspoon cayenne pepper.

Taco seasoning

For these enchiladas, feel free to use a taco seasoning packet to make things easy. If you’d like to make your own taco seasoning, here’s my recipe for that:

  • 1 tablespoon chili powder
  • 1 teaspoon paprika and 1 teaspoon cumin
  • 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder
  • 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper

Simply whisk together these seasonings in a small bowl and use in place of the taco seasoning packet.

How to make ahead of time (meal prep)

When I was in college, I would prepare the “filling” for these enchiladas (usually doubling it to freeze half) on a lighter school day/meal prep day and then have it ready to go into tortillas come dinner-time.

So if you have a prep day, this is the perfect meal to do beforehand! Once the filling it done, you just stuff the tortillas, cover with sauce + cheese, and bake. If you do make the filling beforehand though, warm it up in a skillet before filling up the tortillas (or the insides of your enchiladas will be cold). You don’t really want to cook these for longer than the time indicated with the cheese on it. (You can bake without the cheese for about 15-20 minutes covered and then uncover and add cheese and cook until melted)

Up close image of the potatoes and bean enchiladas on a plate with a bite out of it

These enchiladas make a great freezer meal!

The great thing about making black bean enchiladas is that you can easily make a big batch of them and freeze some for later. Here’s how to do that:

  • Prepare the enchiladas as you normally would, but don’t bake. (Make sure they’re in a freezer safe pan)
  • Place a layer of plastic wrap right on top of the pan to prevent freezer burn and then cover with a few layers of foil making sure the seal is tight.
  • Freeze the enchiladas for up to 3 months.
  • Bake frozen enchiladas (no need to thaw) by removing the plastic wrap and foil and baking them for 50-60 minutes or until fully heated through.
  • The “filling” (everything inside the enchiladas) can also be frozen. Thaw in the fridge overnight and then prepare according to the recipe to make enchiladas.
  • Here are some more tips for freezing meals.

More sweet potato recipes:

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Sweet Potato Black Bean Enchiladas

5 from 9 votes
A delicious meatless dish - sweet potato black bean enchiladas chock full of delicious and good-for-you vegetables, brown rice, and tomato salsa. This meal is a quick dinner and family friendly!
Print Recipe

Sweet Potato Black Bean Enchiladas

5 from 9 votes
A delicious meatless dish - sweet potato black bean enchiladas chock full of delicious and good-for-you vegetables, brown rice, and tomato salsa. This meal is a quick dinner and family friendly!
Course Dinner
Cuisine Mexican
Keyword Sweet Potato Black Bean Enchiladas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 enchiladas
Calories 254kcal
Author Chelsea
Cost $11.20

Ingredients

  • 1 cup brown rice, uncooked (or 2 cups cooked rice)
  • 3 tablespoons olive oil, separated
  • 2 cups diced sweet potatoes, in 1/2 inch cubes
  • 1 cup sweet bell peppers, very thinly sliced
  • 1 packet taco seasoning Note 1
  • 1/2 teaspoon minced garlic
  • 1 can (15.25 ounces) black beans, drained and rinsed
  • 1 and 3/4 cup salsa, separated, I used mild
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup chopped cilantro
  • 2 cups freshly shredded cheddar cheese, separated
  • 1 cup red enchilada sauce
  • 12 white or whole-wheat tortillas (I like using TortillaLand; not sponsored)
  • Optional: sour cream, extra salsa, cilantro, green onions

Instructions

  • BROWN RICE: Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups. Or use leftover cooked brown rice.
  • SWEET POTATOES & PEPPERS: meanwhile, peel and chop (into small pieces) the sweet potatoes. In a large skillet (12 inches), combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat. Cook until the potatoes begin to get tender (about 8 minutes) and then add in the 1 cup of thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes.
  • SPICES: add in the taco seasoning packet or homemade taco seasoning and 1/2 teaspoon minced garlic. Saute for 1-2 minutes or until fragrant. Add in the 1 can of drained and rinsed black beans. Stir for another 30 seconds to a minute.
  • FINISH FILLING: remove the skillet from the heat, and stir in 1 cup salsa, 2 tablespoons lime juice, and 1/4 cup chopped cilantro. Stir. Add in the cooked rice and again stir to combine. Taste the filling and adjust seasonings to preference (increase any spices; add salt and pepper).
  • ENCHILADA PREP: Preheat the oven to 350 degrees F and grease a 9 x 13 pan with nonstick spray. Add the remaining 3/4 cup of salsa to the bottom of the pan. Use the back of a spoon to spread it evenly.
  • FORM ENCHILADAS: Scoop 1/2 cup of the mixture onto the left side of a white or whole-wheat 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 x 13 pan and save the remaining 4 to make in an 8 x 8 pan).
  • BAKE: Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.
  • GARNISH: Remove and enjoy immediately with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guac.

Recipe Notes

Note 1: to make a "homemade" taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika and 1 teaspoon cumin, 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper

Nutrition Facts

Serving: 12servings | Calories: 254kcal | Carbohydrates: 28.3g | Protein: 9.7g | Fat: 11.9g | Cholesterol: 21.8mg | Sodium: 468.5mg | Fiber: 5.3g | Sugar: 2.1g

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51 Comments

  1. HOLD UP. Your hubs didn’t not the general meat-less qualities? Okay, I need to make this for my man…I can’t get that guy to eat something meatless if my life depending on it. And, if for some reason he doesn’t go for it…
    Well, more for me 😀 Pinned!

  2. Healthy and meatless definitely sounds like a great meal, Chelsea! I love the look of these sweet potato enchiladas! What a fabulous idea to use sweet potatoes as a Mexican dish! And I think my husband would totally go for this too, even though it’s meatless! 🙂 Pinned!

  3. Oh my gosh, how perfect are these enchiladas! Enchiladas are one of my favorite things ever, and this reminded me that I haven’t made them at home in awhile. So genius to use sweet potatoes in these! 🙂

  4. Hahaha, I’ll have to try these – I have a carnivore for a husband too, who is definitely not impressed when I try to have a meatless meal. It’s just not a meal without meat according to him! If this was given a thumbs up by a meat loving guy, I will definitely have to try it on mine! 🙂

  5. Anything sweet potato and I’m totally in, but in an enchilada with all kinds of cheesy goodness?! I’m ready to faceplant into the entire pan. These look seriously amazing, Chelsea! And your photos are gorgeous. 🙂 pinned!

  6. legit just wrote about this in my last post, getting Dave to consider meals dinner that don’t involve meat!! these look seriously bomb and the pictures are GORGEOUS! loves

  7. Made these last night! So good and taste very fresh. I also made these for my bf who didn’t even notice that there was no meat in these!!!

  8. 5 stars
    Hi Chelsea! I’ve never taken the time to write a comment for a recipe, but I had to this time! I LOVE how healthy you made this. I usually have to change recipes to “fix” them (sometimes with a lot of trial and error…haha!), but you’ve done all the work for me! Thank you!!! I made these enchiladas and they were WONDERFUL! Everybody loved them! Super easy and quick to make, yet full of flavor!

    I’ve checked out several other recipes you’ve made and I have them in my “queue”.

    Thanks again for all your work!
    Melody

  9. 5 stars
    I just made these, and they were soooo good! I forgot to buy the lime and cilantro, and I used colby jack cheese that I had left over, and they were still super yummy. Now, I only ended up making six in a 9×13 pan, so I don’t know how I was supposed to possibly fit twelve in there, but this worked out great. I had a little bit of filling left over, and it tastes wonderful by itself.

  10. 5 stars
    I made these last night for cinco de mayo and they were SO delicious and flavorful! We had a mixed crowd of vegetarians and meat eaters and everyone found them to be filling. I wish I had made a double batch!

    1. I am so glad to hear you all liked these 🙂 This is one of my families favorite recipes! Thank you for your comment!

  11. Do none of your husbands know how much meat costs???? I’m making my menu for the week and my hubby is ASKING for me to find meatless ideas. This looks delish and going on this weeks menu!

  12. I’m having a hard time deciding which one of your recipes to try first! Have you ever tried roasting the sweet potatoes, or does sauteing give the same flavor?

    1. Haha! Thank you Pamela! 🙂 I have tried roasting them before and while I do think the flavor is slightly better with roasting than sautéing, I don’t find the work to be worth it for the final taste. But if you want to, definitely roast them!! 🙂

  13. 5 stars
    I am not sure why people rate these recipes when they haven’t even made them. (Makes me crazy)
    Well, I have made these enchiladas and I LOVE THEM. I am one of those people that think dinner is not a
    meal without meat. But, like your husband, this is one meal I do not feel like I am missing meat. I made it
    exactly as recipe calls and I will now say that it is one of my all time favorite meals. Very filling, healthy and
    delicious. I have pinned several of your recipes, but this is the first that I have actually made. Now I know
    I must try your other recipes.

  14. 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.

  15. Quick question, does this actually produce enough filling for 12 regular sized tortillas, or 12 taco-sized tortillas?

  16. 5 stars
    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!!

  17. 5 stars
    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.

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