Home > Dinner > Sweet Potato Black Bean Enchiladas Sweet Potato Black Bean Enchiladas January 22, 2020 | 54 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious, meatless Sweet Potato Black Bean Enchiladas are chock full of delicious and good-for-you vegetables, brown rice, and salsa. This meal is a quick, family-friendly dinner! Sweet Potato Black Bean 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! How to make Sweet Potato Black Bean Enchiladas Numbered photos throughout this post correlate to the descriptions below. Sauté: Start by adding the peeled, cubed sweet potato to a large skillet with olive oil. Sauté over medium-high heat until mostly tender and starting to brown on the outside, about 7 minutes. Add in the bell peppers and sauté for another 3-4 minutes. Add seasonings and garlic: Stir them around so they can get fragrant and more potently flavored. Reduce the heat: We don’t want the garlic or seasonings to burn, so reduce the heat as needed. Add in black beans: Warm the black beans and get them coated in the seasonings. Cilantro, salsa, and lime juice: Add them all in. Combine: Mix to combine. Rice: Stir in the cooked and slightly cooled brown rice (leftover rice is great here). Mix: Toss gently and the filling is finished! Make sure to give the filling a taste and adjust any seasonings. 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 it in the pan. 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). 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: Sprinkle on 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, avocado adds so much to this dish. (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. 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 cooking 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 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. QUICK TIP 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 them in place of the taco seasoning packet. To save time later, make up several batches of this seasoning mix and store in ready-to-use containers. How to make ahead of time (meal prep) When I was in college, I would prepare the “filling” for these sweet potato black bean 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. I guess you could say I did meal prep before meal prep was cool! So if you have a prep day, this is the perfect meal to do beforehand! Once the filling is done, you just stuff the tortillas, cover them 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 them. (You can bake without the cheese for about 15-20 minutes covered and then uncover and add cheese and cook until melted). These enchiladas make a great freezer meal! The great thing about making 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 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: One skillet Sweet Potato Burrito Bowl Sweet Potato Quinoa Salad with a lemon vinaigrette Crockpot Sweet Potato Stew Stuffed Sweet Potatoes Southwestern-inspired Baked Sweet Potatoes (with a hack to have these ready in HALF the time!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Black Bean Enchiladas 5 from 13 votes - Review this recipe Delicious meatless Sweet Potato Black Bean Enchiladas are chock full of delicious and good-for-you vegetables, brown rice, and tomato salsa. This meal is a quick dinner and family friendly! SAVE TO RECIPE BOX Print Recipe Sweet Potato Black Bean Enchiladas 5 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious meatless Sweet Potato Black Bean Enchiladas are 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, Vegetarian Cuisine Mexican, Vegetarian Keyword Sweet Potato Black Bean Enchiladas, Sweet Potato Enchiladas Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 12 enchiladas Calories 334kcal Author Chelsea Cost $11.20 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 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, divided; I used mild▢ 2 tablespoons freshly squeezed lime juice▢ 1/4 cup chopped cilantro▢ 2 cups shredded Cheddar cheese, divided▢ 1 cup red enchilada sauce▢ 12 white or whole-wheat tortillas▢ Optional: sour cream, extra salsa, cilantro, green onions InstructionsSWEET POTATOES & PEPPERS: Peel and chop the sweet potatoes into small pieces. 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 (see note 1) 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 stir again 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 9x13-inch pan with nonstick spray. Add the remaining 3/4 cup of salsa to the bottom of the pan and spread evenly with a wooden spoon.FORM ENCHILADAS: 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 9x13 pan and save the remaining 4 to make in an 8x8 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 serve with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guacamole. Recipe NotesNote 1:Taco seasoning: To make 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. Make up several batches of this and save for the next time you need more! Nutrition FactsServing: 12servings | 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.