Black Bean and Sweet Potato Enchiladas

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Zingy and amazing black bean and sweet potato enchiladas are the meatless Monday recipe you’ve been missing. Plant based eating is all the rage so join in with these super simple enchiladas today!

black bean and sweet potato enchiladas with cilantro greens on top in a dark pan over a white cloth

What You Need For Black Bean and Sweet Potato Enchiladas

  • 16 oz jar of salsa Roasted verde from Aldi or 16 oz of your favorite brand
  • 1 can black beans, drained and rinsed go low sodium or no salt added
  • 1 cup Colby or monterey jack cheese, shredded and divided. Reserve about 1/4 cup for the top
  • 1/2 cup feta, crumbled
  • 3 sweet potatoes, chopped and roasted. Although you can sauté them following these directions here.
  • 1/2 cup pumpkin, puree. Use the leftover pumpkin puree in a chili, smoothie overnight oats
  • 1 jalapeno, minced
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tbsp avocado or canola oil
  • 10-12 white corn fajita size tortillas (can sub flour or wheat)

How You Make Them Step-by-Step

  1. Peel and cube the sweet potatoes.
  2. Grab a sheet pan and put the potatoes on it. Drizzle them with olive oil and a bit of salt and use your hands to coat and spread the oil evenly. Bake them at 425 degrees for 15-25 minutes and leave the oven on.
  3. Drain and rinse the black beans in a colander.
  4. Dice the jalapeño 
  5. Shred the monterey Jack (or Colby) cheese
  6. Mix together the roasted sweet potatoes, black beans, feta, jalapeño, verde salsa, spices and most of the Monterey cheese together in a large bowl.
  7. Spray your pan with cooking spray and start filling each tortilla with the mixture. I like to lay all of the tortillas on the counter to fill them evenly and then wrap them
  8. Wrap each tortilla tight and put them in the pan snug next to each other, seam side down. 
  9. Pour the remaining salsa on top of the tortillas and sprinkle on the remaining cheese.
  10. Bake at 425 for 15-25 minutes or until the cheese is bubbly.

Variations 

I’ve made these exact enchiladas with different beans, veggies and even salsa. Yes, they become something entirely new and that’s the fun part about cooking!

You can take a recipe and adapt it to fit your budget, use more of what you have on hand and make it your own. Try swapping one ingredient each time you make them such as:

  • Pinto beans instead of black beans
  • Butternut squash instead of sweet potato
  • Peach salsa instead of verde

The options and cooking opportunities become endless!

What Are Traditional Enchiladas Made Of

Traditional enchiladas are made using corn tortillas and are filled with a various combinations of of meat, veggies, beans, potatoes, sauce and cheese.

black bean and sweet potato enchiladas with cilantro greens on top in a dark pan over a white cloth

Frequently Asked Questions

What Tortillas to Use

I like using the white corn fajita size tortillas for both the size, flavor and texture. However, I’ve made this recipe and filled less tortillas but used 9 inch whole wheat tortillas. Pick any tortillas that you prefer.

Can You Add Animal Protein?

Absolutely! I suggest trying shredded chicken or pork. I would start by adding only one cup of shredded meat.

What Size Pan Do You Need?

Use a 9×13 pan and lay all of the enchiladas the same way except the last two. Use the last two to fill the gaps going the other direction.

black bean and sweet potato enchiladas with cilantro greens on top in a dark pan over a white cloth

How Long Do They Last?

Refrigerated

These will last 7-10 days in the fridge. I keep them in the 9×13 pan they were baked in and cover them with tinfoil.

Frozen

These last up to three months in the freezer. Cook them and allow the pan to completely cook. Put a layer of plastic wrap or wax paper on them. Then tightly cover in foil or a lid. 

How Do You Reheat Them?

If I have all the ingredients to double this recipe I will always do it! It freezes and reheats beautifully. Thaw it in the refrigerator the day before you want to make it. Remove it from the fridge for 30 minutes to bring it to room temp before you reheat it at 425 for 15-25 minutes.

What to Serve with Sweet Potato and Black Bean Enchiladas

sweet potato black bean enchiladas with cilantro greens on top in a dark pan over a white cloth

Black Bean and Sweet Potato Enchiladas

The meatless Monday recipe you will want to make as soon as possible! Get more plants in your meals and enjoy the incredible zesty flavor.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 461kcal
Author: Jessi Holden, MS, RDN

Ingredients

  • 16 oz jar of salsa Roasted verde from Aldi or 16 oz of your favorite brand
  • 1 can black beans, drained and rinsed go low sodium or no salt added
  • 1 cup Colby or monteray jack cheese, shredded and divided reserve about 1/4 cup for top
  • ½ cup feta, crumbled
  • 3 sweet potatoes, roasted and chopped
  • ½ cup pumpkin, puree use your left over pumpkin puree in a chili, smoothie or overnight oats
  • 1 jalapeno, minced
  • ½ tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 tbsp avocado or canola oil
  • 12 white corn fajita size tortillas can sub flour or wheat

Instructions

  • Preheat the oven to 425 and peel and chop the sweet potatoes
  • Toss potatoes with about 1 tbsp oil and spread on a sheet pan. Roast for 15-20 minutes (turn/mix them half way through)
  • While the potatoes cook, combine all other ingredients in a bowl except for 1/4 cup of the shredded cheese and 1/2 cup of the salsa.
  • When potatoes are done, add them to your mixture.
  • Fill tortillas and layer them into a greased (cooking spray) 9×13 baking pan. You should be able to fit eight in one row and another four horizontally to fill in the rest of the pan. If you have a bit of your mixture left over, spread it over the top.
  • Sprinkle the top with the reserved shredded cheese and pour the reserved salsa across the top evenly as well.
  • Bake at 425 for 15-20 minutes or long enough for the cheese to melt and bubble.
  • Serve and enjoy with your favorite enchilada toppings like sour cream, plain Greek yogurt, more salsa, avocado, or cilantro.

Notes

Did you make this recipe? Send me a photo or better yet, leave a review and give it a rating! Show me how it turned out on Instagram @The.Kitchen.Invitation

Nutrition

Serving: 2enchiladas | Calories: 461kcal | Carbohydrates: 66g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 1183mg | Potassium: 945mg | Fiber: 12g | Sugar: 11g | Vitamin A: 20083IU | Vitamin C: 11mg | Calcium: 322mg | Iron: 3mg

Pin now, cook later!

black bean sweet potato enchiladas in a pan with text above that reads sweet potato black bean enchiladas

Would you try these? If you do, come back and let me know how they taste!

signature happy cooking, Jessi

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