I’ll be honest—growing up, I never thought of sweet potatoes as anything other than that overly sweet casserole people bring to Thanksgiving dinner, covered in marshmallows.
But once I discovered how well they pair with smoky spices and hearty black beans, I never looked back. These enchiladas are packed with flavor, good-for-you ingredients, and just the right amount of kick.
They’re the kind of meal that makes you feel like you’re indulging, but you’re actually feeding your body all the good stuff. Bonus: they’re budget-friendly and make killer leftovers!
Tips & Variations
✅ Want it spicier? Add a diced jalapeño to the filling or a pinch of cayenne to the sauce.
✅ Gluten-free? Corn tortillas are naturally gluten-free, but double-check your sauce ingredients.
✅ Dairy-free? Use a plant-based cheese or skip it altogether—the filling is already packed with flavor.
✅ Make-ahead friendly! Assemble everything ahead of time and bake when ready. You can also freeze the enchiladas before baking.
Serving Suggestions
Pair these enchiladas with a simple side salad, guacamole, or a scoop of Spanish rice. A cold Mexican beer or a tangy margarita wouldn’t hurt either.
Sweet Potato & Black Bean Enchiladas
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Description
Smoky, savory, and slightly sweet enchiladas packed with roasted sweet potatoes, black beans, and a homemade enchilada sauce.
Ingredients
For the filling:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles (optional, but highly recommended)
- 1 cup frozen corn
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
For the sauce:
- 1 can (15 oz) tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- ½ cup vegetable broth (or water)
- 1 tablespoon apple cider vinegar
For assembly:
- 8 small corn tortillas
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
- Avocado slices, fresh cilantro, and lime wedges for serving
Instructions
Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, cumin, and chili powder. Spread them out on a baking sheet and roast for about 20 minutes, flipping halfway through, until they’re tender and slightly crispy on the edges.
While the sweet potatoes are roasting, heat a pan over medium heat. Add a little oil, then toss in the onion and garlic, cooking until soft (about 3 minutes). Stir in the black beans, corn, green chiles, lime juice, and roasted sweet potatoes. Cook for another 5 minutes until everything is well combined. Remove from heat and stir in chopped cilantro.
In a small saucepan, combine the tomato sauce, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Stir in the broth and vinegar, letting it simmer for 5 minutes. If you like a smoother sauce, blend it for a few seconds.
Lower the oven to 375°F. Lightly grease a baking dish. Spread a few spoonfuls of sauce on the bottom. Warm the tortillas slightly (to prevent tearing), then fill each one with a scoop of the sweet potato and bean mixture. Roll them up and place them seam-side down in the dish.
Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese. Cover with foil and bake for 15 minutes. Uncover and bake for another 10 minutes, until the cheese is melted and bubbly.
Top with fresh avocado slices, extra cilantro, and a squeeze of lime. Serve hot and get ready for compliments!
Notes
Can be made ahead of time. Freezes well before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: ~390 per serving
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 15mg
