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Smoky Sweet Potato and Black Bean Enchiladas

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 large sweet potato, cubed
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup minced fresh cilantro
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) enchilada sauce
  • 12 corn tortillas (6 inches), warmed
  • 2 cups shredded Monterey Jack cheese, divided
  • Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce


  • Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes.
  • Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.
  • Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.
  • Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings.
  • Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

Test Kitchen tips
  • Short on time? This recipe can be made ahead of time. Just refrigerate the assembled (and unbaked) enchiladas for up to a week, and bake when ready. You can also freeze them for up to 6 months, then defrost and bake when ready.
  • Like things spicy? Add 1/4 teaspoon cayenne pepper to the sweet potato mixture, and use a spicy enchilada sauce.
  • Nutrition Facts
    2 enchiladas: 399 calories, 14g fat (7g saturated fat), 34mg cholesterol, 843mg sodium, 52g carbohydrate (9g sugars, 8g fiber), 18g protein.

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    Average Rating:
    • sgronholz
      Jan 31, 2021

      My husband and I thought these enchiladas were great! I divided the recipe between two pans, baked one for supper, and tucked the other one in the freezer to enjoy at a later date.

    • sswimmomm
      Aug 15, 2020

      nicely spiced but just average reviews from my family of taste testers. Made as written using my usual homemade enchilada sauce except substituted pepper jack for the jack cheese.

    • J
      Jun 14, 2020

      Take a little time to prepare but are very tasty. Also made my own enchilada sauce as the grocery store was out of it. Froze some for another day and hope that they will be as good warmed up

    • nblibrary
      Feb 19, 2020

      These were okay, but not great. They were better than I thought considering the amount of vegetables in them and no meat, but I don't think I would make this again.

    • emilyandbev
      Dec 7, 2019

      Great recipe. I made my own enchilada sauce and the combination was just great. Next time I will add shredded chicken, per my husbands request.

    • curlylis85
      Apr 15, 2019

      These were outstanding! The filling has a lot of flavor and I love the amount of vegetables in the filling.

    • Steve
      Mar 4, 2019

      We’re vegan, so we omitted the Monterey Jack and dairy sour cream, replacing them with non-dairy product. This recipe was super! We’re putting it into our “favorites” file, for sure!

    • Theresa
      Feb 25, 2019

      This recipe is over-the-top wonderful (even great reheating the frozen leftovers). I served it for a big family gathering recently,along with regular chicken enchiladas (I have a varied family mix of carnivores and vegans!), and these were the total favorite for EVERYone. I added some vegan chorizo, as well, for a bit more punch and texture. I'm a dietitian, and to have something this great be mostly healthy, as well, is definitely impressive--and a keeper! Can use vegan cheese or regular cheese (I made it both ways).

    • ms11145
      Jan 28, 2019

      I am always on the lookout for great vegetarian recipes. These enchiladas are wonderful and so easy to make.