Sweet Potato and Black Bean Enchiladas

By Jessica Hylton - - Updated

These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe. They are a guaranteed family favourite and a healthier lightened up dish!

Sweet potato and black bean enchiladas in a white baking dish.

The first time I made enchiladas was when I was a teenager, had just started my baking business, and was literally, always, always in the kitchen for any reason ever. The recipe is actually buried in the archives here on the blog but the basis was that I was hit with a craving, back then we didn’t have any Mexican restaurants in town and I just needed to make them.

6 years later, I realise that I’ve never shared some good quality, delicious and filling vegetarian enchiladas. The craving is always still there, and I finally was able to satisfy it with these delicious sweet potato and black bean enchiladas.

A spoon scooping out a black bean enchilada form a white baking dish.

Truth to be told, I have a list on my iPhone labelled “Recipes My Blog Should Definitely Have” kind of like my recipe bucket list, and it encompasses a long list of recipe ideas that I’ve always wanted to make/I believe are kind of a staple for my type of blog. Ranging from potstickers to chilaquiles, to spanakopita (my FAV) to “Tex mex skillet dinner?” I’ve been adding to it over the last two years and hope to one day tick them all off.

I’ll upload the list one day so you guys can see my kind of bucket list. Anyway, I ramble on as per usual to say that good solid vegetarian enchiladas are on the list.

These definitely deserve their position.

Top down shot of sweet potato and black bean enchiladas in a white baking dish and on a plate.

I made these sweet potatoes and black beans just like I did in my sweet potato and black bean tacos: cooked down until soft with onions, garlic, and lots of delicious seasonings in a bit of water to cook it through, so it’s essentially like boiling it, but in seasonings.

Then I wrapped these up, smothered them all in enchilada sauce, cheese, baked them off and topped them with every single garnish I could think of. Yeah, garnish queen here. What you don’t see in these pictures is the extra extra helping of avocado I put on mine.

Overhead shot of enchiladas in a baking dish and on a plate.

I thought that these would taste good, but boy, they REALLY blew past my expectations and went all the way to excellent. Something about the combination of enchilada sauce, sweet potato & black beans (a golden combination) cheese and delicious seasonings just came together perfectly and the Mr. and I had these for dinner back to back to back. I get very bored when it comes to eating the same thing for dinner twice in a row (hence the endless mess in my kitchen) so the fact that I was actually counting down the hours until I could have these again is saying quite a lot for these.

Close up of sweet potato and black bean enchiladas in a white baking dish.

PRO TIP: Don’t buy small tortillas. Don’t try and use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time.

Also, enchiladas will almost always be messy. Embrace it and sit back in satisfaction when you’re done. 🙂

Overhead shot of black bean enchiladas in a white baking dish with garnish.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:



If you try this Sweet Potato and Black Bean Enchiladas please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.



30-Minute Quinoa Enchilada Skillet


Black Bean and Sweet Potato Tacos

These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe. They are a guaranteed family favourite and a healthier lightened up dish! via https://jessicainthekitchen.com


Baked vegan enchiladas with avocado and tomatoes.

Easy Vegan Enchiladas Recipe

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are healthy, and they'll fill you right up! They are guaranteed to become a family favorite!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 servings
Course Dinner
Cuisine Mexican

Sweet Potato and Black Bean Enchiladas

  • 2 tablespoons coconut oil
  • 1 medium sweet potato diced
  • 1/2 large purple onion sliced
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons water
  • 3 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 cup to 1 cup cooked black beans drained
  • 1 3/4 cups vegan mozzarella shreds
  • 6 to 8 to tortillas
  • 2 cups enchilada sauce
  • 1/4 avocado chopped for garnish
  • 1 small Roma tomato chopped for garnish
  • Cilantro for garnish
  • vegan sour cream for garnish


Sweet Potato and Black Bean Enchiladas

  • Preheat oven to 350 degrees. Prepare a 13" x 9" casserole dish by greasing and set aside.
  • In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
  • Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.
  • Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
  • Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
  • To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
  • Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
  • Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
  • Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.
  1. You can use vegan mozzarella cheese such as this Daiya cheese, and this vegan sour cream recipe for topping.
  2. TO MAKE IT GLUTEN FREE: You can use gluten free tortilla wraps.
  3. HOW TO STORE: I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.


Calories: 703kcal | Carbohydrates: 91g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Sodium: 2897mg | Potassium: 680mg | Fiber: 14g | Sugar: 18g | Vitamin A: 12149IU | Vitamin C: 12mg | Calcium: 154mg | Iron: 6mg
by Jessica

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Recipe Rating


  1. Becky says:

    These look amazing! Did you use corn tortillas or flour tortillas? Thanks!

    • Jessica says:

      Hi Becky,

      They were GF tortillas! You can use either though, but corn may tear!

  2. Hannah says:

    This looks so tasty! Do you think I could prepare the bean/potato mixture the night before? Then pull it out of the fridge the next day, assemble, and bake? Let me know what you think.

    • Jessica says:

      Hi Hannah,

      Yes you could, but don’t put it in the tortillas the night before too else it’ll get soggy. I hope that helps!!

  3. I just made the Sweet Potato and Black Bean Enchiladas. They are wonderful and a big hit with my husband as well. This is definitely a recipe to keep as it uses ingredients I most always have on hand.

    • Gavin | Jessica in the Kitchen says:

      Wow this is great to hear, I’m so happy that you and your husband enjoyed this recipe Robin. Thank you for your kind comment.

  4. Lucy Duethman says:

    Pro tip: make extra of the sweet potato and black bean filling and use it for an amazing egg scramble topped with avocado Greek yogurt and cholula ???

  5. Dawn says:

    Just made these tonight. It was actually my first time ever making or eating enchiladas! They were delicious, and very easy to make! Thank you!

  6. Britt says:

    5 stars
    My daughter made these for us at her Cinco de Majo party (We’re vegetarian).. They were delicious. We took home the leftovers and feasted on them. I have made them twice and the only problem is they are addicting: They are so delicious! Thanks for sharing this golden recipe. I’ve searched your site and found so many yummy sounding recipes, haven’t tried them yet because we just want the SP and BB tacos! Great as leftovers.

    • Gavin | Jessica in the Kitchen says:

      That you Britt! We’re happy that you liked them and that your daughter shared it with you. Thanks again for reading!

  7. Hannah says:

    5 stars
    These are great! I made them a few weeks ago, and am about to make them again. Thanks!!


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