Sweet Potato, Corn, and Black Bean Enchiladas

Vegetarian Sweet Potato Black Bean Enchiladas — 😍🙌🎉 Warm sweet potatoes, slightly spicy corn, and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat! 

Sweet Potato Black Bean Enchiladas Recipe

These black bean sweet potato enchiladas are pure comfort food. But on the healthier side. Warm sweet potatoes, slightly spicy corn, and beans, all smothered in cheese and red sauce.

They’re satisfying and hearty, and you’ll never miss the meat. My family didn’t even realize they were vegetarian until I told them. And to keep the enchiladas vegan, just swap the cheese for vegan cheese.

These vegetarian enchiladas are fast, easy, and ready in less than an hour. You can’t beat that.

To make the filling, simply combine a cooked and diced sweet potato with your favorite corn and bean salsa, and shredded cheese. Top with sauce, more cheese, and you’re ready to bake.

The sweet potatoes add bulk, body, and provide a meat-like heft to the enchiladas, minus the meat. The subtle sweetness is the perfect complement to the tangy sauce and spicier corn and beans.

There’s so much texture in every bite. Juicy corn, firm black beans, gooey cheese, drippy sauce, and chewy enchilada shells. It’s a comfort food party in your mouth with every bite.

The recipe is easily doubled for larger families, planned leftovers, or parties. It’s a great recipe for events where there’s a mixed crowd and at least one vegetarian or vegan in the group. Finally, a vegetarian dinner option that’s not an iceberg lettuce salad or fettuccine alfredo.

I put a leftover sweet potato black bean enchilada in my daughter’s lunch, and while she rarely comes home and exclaims how great her lunch was (what kid does?), she did after these.

She asked when I’m making them again.

What’s in Sweet Potato Black Bean Enchiladas? 

To make this veggie enchilada recipe, you’ll need: 

• Sweet potato
• Corn and black bean salsa – I used Trader Joe’s Cowboy Caviar, but most any chunky, corn-heavy, or bean-heavy salsa will work. You can use corn and beans, but I prefer salsa because everything is already cooked and seasoned, and there are fewer steps
• Fresh cilantro 
• Shredded cheese – I like cheddar cheese or a shredded Mexican cheese blend, but any flavor you prefer such as Monterey Jack cheese will taste great. For the best taste and texture, buy a block of cheese, and grate it yourself. Pre-shredded varieties contain anti-caking agents that impact their flavor and prevent them from melting
• Red enchilada sauce – Use homemade enchilada sauce or your favorite store-bought variety
• Corn tortillas – I love the flavor of corn tortillas and the fact that they’re gluten-free, making them great for crowds. However, you can use flour tortillas if preferred
• Red peppers and onions (for garnish) 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Sweet Potato Black Bean Enchiladas 

These black bean sweet potato enchiladas might look like they came from a restaurant, but they’re easy to make and ready to eat with a total time of just an hour!

Here’s an overview of the cooking process.

1. Place a scrubbed and fork-pierced sweet potato in the microwave. Cook on high power for about 10 minutes or until done and fork tender.
2. Once cooked, skin, and dice the sweet potato. Add the diced potato, salsa, and shredded cheese to a bowl, and mix to combine. 
3. Add about 1 cup enchilada sauce to the bottom of an 8×10-inch baking pan. Then, assemble the veggie enchiladas and place them inside the dish. 
4. Pour the remaining enchilada sauce over the enchiladas, then sprinkle with more cheese.
5. Bake until the cheese is melted and bubbly. I garnished mine with chopped peppers, onions, and cilantro. 

What to Serve with Vegetarian Enchiladas

Skinny Mexican Bean Salad with Corn

Creamy Mexican Grilled Corn and Zucchini Salad

Avocado Black Bean Mexican Salad

Mexican Rice, Beans, and Quinoa Medley

Save Saved Review Print

4.56 from 18 votes

Sweet Potato, Corn, and Black Bean Enchiladas

By Averie Sunshine

😍🙌🎉 Warm sweet potatoes, slightly spicy corn, and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat! 

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 15 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

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Equipment

• 1 (8×10 inch) Baking Dish
• 1 Large Bowl

Ingredients  

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• ▢ 1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
• ▢ ½ cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa
• ▢ 2 to 2 ½ cups shredded cheese, divided (I used a Mexican blend; use vegan cheese to keep vegan)
• ▢ 2 cups red enchilada sauce, divided (I used Trader Joe’s; use storebought or homemade)
• ▢ 6 to 8 yellow or white corn tortilla shells
• ▢ finely diced red peppers or tomatoes, optional for garnishing
• ▢ cilantro, optional for garnishing

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.
• Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high power for about 10 minutes, or until done and fork tender. Potato can be cooked in the oven at 400F for about 45 to 60 minutes if preferred.
• Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
• Dice potato into 1/2-inch cubes and place cubes into a large bowl.
• To the bowl, add the salsa, about 1 1/2 cups cheese (measure it loosely packed in the cup), and gently stir to combine; set filling aside.
• Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
• Place about 1/3 cup filling in a tortilla shell, roll up, and place seam side down in prepared dish; repeat with additional shells until all filling mixture is gone.
• Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
• Evenly top with remaining 1 cup cheese.
• Bake for about 20 minutes, or until cheese is melted and bubbly.
• Optionally garnish with red peppers, cilantro, and serve immediately.

Notes

• Enchiladas are best warm and fresh, but will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1serving, Calories: 479kcal, Carbohydrates: 33g, Protein: 24g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 1218mg, Fiber: 5g, Sugar: 7g

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

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