Crispy Black Bean Sweet Potato Enchiladas

Crispy Black Bean Sweet Potato Enchiladas are a hearty, satisfying, and flavor-packed vegetarian dish that brings together roasted sweet potatoes, protein-rich black beans, and melty cheese—all wrapped in warm tortillas and baked until golden and crisp. Topped with enchilada sauce and your favorite garnishes, this dish is comforting, nutritious, and perfect for meatless dinners.

Why You’ll Love This Recipe

These enchiladas are rich in flavor, texture, and nutrition. The roasted sweet potatoes bring natural sweetness, black beans add creaminess and substance, and the crispy baked tortillas offer the perfect crunch. They’re easy to prep ahead, customizable to your favorite toppings or sauces, and naturally vegetarian. Ideal for weeknight meals or freezer-friendly make-ahead dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Sweet potatoes, peeled and diced
• Olive oil
• Ground cumin
• Chili powder
• Smoked paprika
• Salt and pepper
• Canned black beans, rinsed and drained
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Chopped cilantro (optional)
• Lime juice (optional for brightness)

For the enchiladas:

• Corn or flour tortillas
• Enchilada sauce (red or green)
• Shredded cheese (for topping)
• Olive oil (for brushing or spraying tortillas)

Optional toppings:

• Avocado or guacamole
• Sour cream or Greek yogurt
• Fresh cilantro
• Pickled onions
• Jalapeños
• Lime wedges

directions

1. Roast the sweet potatoes:
   Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
2. Prepare the filling:
   In a large bowl, combine roasted sweet potatoes, black beans, shredded cheese, cilantro, and lime juice. Stir to combine.
3. Assemble the enchiladas:
   Lightly warm tortillas to make them pliable. Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
4. Top and bake:
   Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with additional shredded cheese. Brush tortilla edges with olive oil for extra crispiness. Bake at 375°F (190°C) for 20–25 minutes, until bubbling and golden at the edges.
5. Serve:
   Top with avocado, sour cream, fresh herbs, or your favorite garnishes. Serve warm.

Servings and timing

Serves: 4–6
Prep time: 20 minutes
Cook time: 45 minutes
Total time: approx. 1 hour 5 minutes

Variations

• Add sautéed spinach or kale to the filling for extra greens.
• Swap sweet potatoes with butternut squash or pumpkin.
• Use vegan cheese or skip cheese entirely for a dairy-free version.
• Spice it up with chipotle peppers or hot sauce in the filling.
• Try green enchilada sauce for a tangier flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions. These enchiladas also freeze well—assemble and freeze before baking, then bake from frozen at 375°F for 45–50 minutes, covered for the first half.

FAQs

Can I make these ahead of time?

Yes, assemble and refrigerate them up to a day in advance. Bake when ready to serve.

Are these enchiladas spicy?

They’re mildly spiced. Adjust heat by using a spicier enchilada sauce or adding jalapeños.

Can I use canned sweet potatoes?

Fresh roasted sweet potatoes give the best flavor and texture, but canned can work in a pinch—drain and mash slightly before using.

What kind of tortillas work best?

Corn tortillas give a traditional texture, while flour tortillas are easier to roll and crisp nicely.

Can I make them vegan?

Yes! Use vegan cheese or omit it entirely and ensure your enchilada sauce is vegan.

Do I need to fry the tortillas first?

No frying needed—warming them briefly makes them pliable. Brushing with oil before baking ensures crispiness.

What goes well with these enchiladas?

Try with a side of Spanish rice, a simple salad, or black bean corn salsa.

How do I keep them from getting soggy?

Don’t over-sauce the enchiladas, and brush the tops lightly with oil before baking to help crisp them.

Can I double the recipe?

Absolutely—use a larger baking dish or two pans. Great for meal prep or serving a crowd.

How long do leftovers last?

Up to 4 days in the fridge, or 2 months in the freezer when stored properly.

Conclusion

Crispy Black Bean Sweet Potato Enchiladas are a comforting, craveable way to enjoy plant-based goodness with bold Mexican-inspired flavors. Easy to prepare, endlessly customizable, and perfect for leftovers, this dish is a weeknight winner you’ll want to add to your regular rotation. Whether you’re feeding a family or meal prepping for the week, these enchiladas deliver every time.

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