Sweet Potato and Black Bean Enchiladas – Comforting, Hearty, and Flavor-Packed

Sweet potato and black bean enchiladas hit that perfect middle ground: hearty enough for a satisfying dinner, but light and bright with fresh toppings. The filling is gently spiced, a little sweet, and full of texture. A warm tortilla bathes in a rich sauce, then bakes until everything melds together.

It’s the kind of weeknight meal that feels special without fuss. If you like bold flavor and wholesome ingredients, this one belongs in your rotation.

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Sweet Potato and Black Bean Enchiladas - Comforting, Hearty, and Flavor-Packed

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• For the filling:
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon (optional, but lovely with sweet potato)
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• Juice of 1/2 lime
• 1/4 cup chopped cilantro (optional)
• For the sauce:
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 2 cups low-sodium vegetable broth
• 1 teaspoon apple cider vinegar (or red wine vinegar)
• 1/2 teaspoon kosher salt, to taste
• Pinch of sugar, if needed to balance
• To assemble:
• 10–12 corn or flour tortillas (6–8 inch)
• 1 to 1 1/2 cups shredded cheese (Monterey Jack, pepper jack, or cheddar), optional
• Avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Method

 

1. Roast or steam the sweet potatoes. Preheat oven to 400°F (200°C). Toss cubes with a drizzle of olive oil, salt, and pepper. Roast on a sheet pan for 18–22 minutes until tender and lightly browned. Alternatively, steam until fork-tender.
2. Sauté aromatics. In a large skillet, warm 1 tablespoon olive oil over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.
3. Season and combine. Add cumin, chili powder, smoked paprika, oregano, cinnamon (if using), salt, and pepper. Stir for 30 seconds to bloom. Fold in black beans and roasted sweet potatoes. Add lime juice and cilantro. Taste and adjust salt and spice.
4. Make the enchilada sauce. In a saucepan, heat 2 tablespoons olive oil over medium. Whisk in flour and cook 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; whisk 15 seconds. Slowly whisk in broth. Simmer 5–7 minutes until slightly thickened. Stir in vinegar, salt, and a pinch of sugar if needed.
5. Warm the tortillas. To prevent tearing, wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or briefly heat in a dry skillet.
6. Assemble. Spread 1/2 cup sauce on the bottom of a 9x13-inch baking dish. Add 2–3 tablespoons of filling to each tortilla, sprinkle a little cheese if using, then roll and place seam-side down in the dish.
7. Top and bake. Pour remaining sauce over the enchiladas, spreading evenly. Add remaining cheese if using. Bake at 375°F (190°C) for 18–22 minutes, until bubbly and warmed through.
8. Finish and serve. Let rest 5 minutes. Top with avocado, cilantro, and a squeeze of lime. Serve hot.

What Makes This Special

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This is a plant-forward dinner that doesn’t feel like a compromise. The sweet potatoes bring a natural sweetness that pairs beautifully with smoky spices and creamy black beans.

A quick stovetop sauce keeps things fresh and customizable—spicy, mild, or somewhere in between. Plus, it’s easy to prep ahead, budget-friendly, and great for feeding a crowd. Serve it with avocado, lime, and cilantro for that final bright finish.

Ingredients

• For the filling:
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon (optional, but lovely with sweet potato)
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• Juice of 1/2 lime
• 1/4 cup chopped cilantro (optional)

• For the sauce:
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 2 cups low-sodium vegetable broth
• 1 teaspoon apple cider vinegar (or red wine vinegar)
• 1/2 teaspoon kosher salt, to taste
• Pinch of sugar, if needed to balance

• To assemble:
• 10–12 corn or flour tortillas (6–8 inch)
• 1 to 1 1/2 cups shredded cheese (Monterey Jack, pepper jack, or cheddar), optional
• Avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

How to Make It

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1. Roast or steam the sweet potatoes. Preheat oven to 400°F (200°C).

   Toss cubes with a drizzle of olive oil, salt, and pepper. Roast on a sheet pan for 18–22 minutes until tender and lightly browned. Alternatively, steam until fork-tender.

2. Sauté aromatics. In a large skillet, warm 1 tablespoon olive oil over medium heat.

   Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.

3. Season and combine. Add cumin, chili powder, smoked paprika, oregano, cinnamon (if using), salt, and pepper. Stir for 30 seconds to bloom.

   Fold in black beans and roasted sweet potatoes. Add lime juice and cilantro. Taste and adjust salt and spice.

4. Make the enchilada sauce. In a saucepan, heat 2 tablespoons olive oil over medium.

   Whisk in flour and cook 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; whisk 15 seconds. Slowly whisk in broth.

   Simmer 5–7 minutes until slightly thickened. Stir in vinegar, salt, and a pinch of sugar if needed.

5. Warm the tortillas. To prevent tearing, wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or briefly heat in a dry skillet.
6. Assemble. Spread 1/2 cup sauce on the bottom of a 9×13-inch baking dish. Add 2–3 tablespoons of filling to each tortilla, sprinkle a little cheese if using, then roll and place seam-side down in the dish.
7. Top and bake. Pour remaining sauce over the enchiladas, spreading evenly.

   Add remaining cheese if using. Bake at 375°F (190°C) for 18–22 minutes, until bubbly and warmed through.

8. Finish and serve. Let rest 5 minutes. Top with avocado, cilantro, and a squeeze of lime.

   Serve hot.

Storage Instructions

• Refrigerate: Store cooled enchiladas in an airtight container for up to 4 days. They reheat well in the oven at 325°F (165°C) for 15–20 minutes or in the microwave in 60-second bursts.
• Freeze: Assemble in a freezer-safe dish without fresh toppings. Wrap tightly and freeze for up to 3 months.

  Bake from frozen at 350°F (175°C) for 45–60 minutes, loosely covered, then uncover to brown for the last 10 minutes.

• Make-ahead: Keep filling and sauce in separate containers in the fridge for up to 3 days. Assemble just before baking for the best texture.

Benefits of This Recipe

• Nutrient-dense: Sweet potatoes offer fiber, vitamin A, and potassium. Black beans provide plant-based protein and additional fiber.
• Flexible for diets: Easy to make vegetarian or vegan (skip dairy or use non-dairy cheese).

  Can be gluten-free with GF tortillas and GF flour in the sauce.

• Budget-friendly: Uses pantry staples like beans, spices, and broth. Fresh toppings elevate it without extra cost.
• Great for meal prep: Holds up well for reheating and freezing, making it perfect for busy weeks.

Pitfalls to Watch Out For

• Soggy tortillas: If the sauce is too thin or you over-sauce, tortillas can fall apart. Simmer the sauce until it lightly coats a spoon.
• Tearing during rolling: Cold tortillas crack.

  Warm them first and keep them covered so they stay pliable.

• Bland filling: Sweet potatoes need enough salt and spice. Taste and adjust once the filling comes together.
• Overbaking: Too long in the oven can dry out the filling. Bake just until bubbly and heated through.

Recipe Variations

• Vegan cheesy topping: Use shredded vegan cheese or drizzle a quick cashew queso over the baked enchiladas.
• Add greens: Stir in a handful of chopped spinach or kale during the last minute of sautéing.
• Chipotle kick: Add 1–2 teaspoons adobo sauce (from canned chipotle peppers) to the sauce for smoky heat.
• Shortcut sauce: Use your favorite store-bought enchilada sauce when time is tight.

  Doctor it with lime and a pinch of cumin.

• Corn and poblanos: Toss 1 cup roasted corn and roasted poblano strips into the filling for extra texture.
• Crunchy topping: Finish with crushed tortilla chips and a sprinkle of cotija for a satisfying bite.
• Breakfast twist: Add scrambled eggs to the filling and top with salsa verde.

Can I use sweet potato puree instead of cubes?

You can, but keep it on the thicker side so the filling doesn’t turn mushy. If using puree, mix it with the black beans and spices, and consider adding some sautéed onions and peppers for texture.

Are corn or flour tortillas better?

Corn tortillas give a classic flavor and hold up well if warmed properly. Flour tortillas are softer and more flexible, which some people prefer.

Either works; just adjust warming time and handle gently.

How can I make this spicier?

Add cayenne to the filling, use pepper jack cheese, or stir minced chipotle in adobo into the sauce. You can also serve with hot sauce at the table for different heat levels.

What sides go well with this?

Keep it simple with a crisp salad, Mexican rice, cilantro-lime rice, or grilled corn. A side of pickled red onions or quick slaw adds crunch and brightness.

Can I cook the sweet potatoes on the stovetop?

Yes.

Simmer cubes in salted water until tender, then drain well. Sauté briefly with the spices to bloom them before assembling.

How do I keep the enchiladas from sticking?

Spread a layer of sauce on the bottom of the baking dish first. It acts as a nonstick barrier and adds moisture to the tortillas.

Final Thoughts

Sweet potato and black bean enchiladas deliver comfort and color in every bite.

They’re easy to customize, simple to make ahead, and always a crowd-pleaser. Keep a batch of sauce and a few tortillas on hand, and dinner practically makes itself. With fresh cilantro, avocado, and a squeeze of lime, this cozy dish turns into something bright and memorable.