Sweet Potato Enchiladas

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

Sweet Potato Enchiladas

These Sweet Potato Enchiladas are a game changer! I whipped them up often during my college days, and they were one of the first dishes I introduced to my husband. He used to be all about meat in every meal, but these veggie-filled wonders made him rethink that. Trust me, they’re just as hearty and satisfying as any meat dish out there.

In this post, I’ll show you how to nail these enchiladas, top them off just right, throw in some cool variations (like a simple homemade taco seasoning), and prep them for later or freezing. Let’s get started!

Ingredients In Sweet Potato Enchiladas

These wholesome ingredients not only pack a nutritional punch but also elevate the enchiladas to the delicious dinner they are.

• Brown rice: Gives a filling base and helps hold everything together.
• Olive oil: Helps cook and sauté the veggies.
• Sweet potatoes & bell peppers: Add a sweet flavor and a nice texture to the mix.
• Taco seasoning: Gives a spicy kick to the filling.
• Minced garlic: Brings in depth and aroma.
• Black beans: Boosts the protein and adds some bite.
• Salsa: Lends tanginess and moisture to both the filling and baking dish.
• Lime juice & cilantro: Together, they offer a fresh, citrus-herby touch to the filling.
• Cheddar cheese: Melts for a creamy texture and savory taste.
• Red enchilada sauce: Moistens and flavors the enchiladas during baking.
• Tortillas: Wraps up the filling to make the enchiladas.

How To Make Sweet Potato Enchiladas

1. Cook Veggies: In a big pan with some olive oil, cook the cut-up sweet potatoes until they’re a bit soft and have a light brown color, about 7 minutes. Add bell peppers and cook for another 3-4 minutes.
2. Add Flavor: Mix in your spices and garlic. Turn the heat down a bit so nothing burns.
3. Mix in Beans: Add black beans to the pan and stir them around.
4. Add Extras: Pour in salsa, cilantro, and lime juice.
5. Add Rice: Mix in your cooked rice. Give it a taste and add more spices if you want.
6. Fill & Roll: Put some filling and cheese on a tortilla, roll it up, and put it in a baking dish.
7. Bake: Pour some enchilada sauce and cheese on top, then bake. When it’s done, add any toppings you like. Enjoy!

What to top your Sweet Potato 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.

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 quick and easy

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5 from 14 votes

Sweet Potato Black Bean Enchiladas

By Chelsea Lords

These meatless Sweet Potato Enchiladas are loaded with veggies, brown rice, black beans, and salsa—perfect for a quick, family-friendly dinner!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 enchiladas

Equipment

• Large pan 12 inches
• Baking pan 9 x 13-inch

Ingredients 

USMetric

 

1x2x3x

• ▢ 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 see note 1 for homemade
• ▢ 1/2 teaspoon minced garlic
• ▢ 1 (15.25-ounce) can black beans drained and rinsed
• ▢ 1-3/4 cup salsa divided; I used mild
• ▢ 1 lime
• ▢ 1/4 cup chopped cilantro
• ▢ Cooking spray
• ▢ 2 cups shredded Cheddar cheese divided
• ▢ 1 cup red enchilada sauce
• ▢ 12 white tortillas or whole-wheat tortillas
• ▢ Toppings as desired see note 2

Instructions 

• Peel and chop sweet potatoes into small pieces. In a large pan (12 inches), combine 2 tablespoons olive oil and sweet potatoes over medium-high heat. Cook until potatoes begin to get tender (about 8 minutes), then add the 1 cup thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon olive oil. Cook an additional 3–4 minutes.
• Add taco seasoning packet or homemade taco seasoning (see note 1) and minced garlic. Sauté for 1–2 minutes or until fragrant. Add drained and rinsed black beans. Stir for another 30 seconds to a minute.
• Remove pan from heat and stir in 1 cup salsa, 2 tablespoons lime juice, and the chopped cilantro. Stir. Add in cooked rice and stir again to combine. Taste and adjust seasonings to preference (increase any spices; add salt and pepper).
• Preheat oven to 350°F and grease a 9x13-inch baking pan with cooking spray. Add remaining 3/4 cup salsa to the bottom of the pan and spread evenly with a wooden spoon.
• 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.)
• Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup cheese. Bake 15–20 minutes or until cheese is melted and enchiladas are warmed through.
• 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 Notes

Note 1: To make homemade taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper. Make several batches of this and save for the next time you need more!

Note 2: Try some of these toppings: sour cream, extra salsa, cilantro, and/or green onions.

Storage: Enchiladas can be kept in the fridge in an airtight container (or tightly wrapped) for 3–4 days. Keep wet toppings separate. To freeze, assemble them without baking, store in a freezer-safe pan, cover with plastic wrap and foil, and freeze for up to 3 months.

Nutrition

Serving: 1serving | 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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