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You can do vegetarian enchiladas a million ways, and you definitely have to try these Sweet Potato and Black Bean Enchiladas!
Where all my Southwestern food lovers at?! TSJ about to give it to ya. So basically, I’ve been on this whole “On Mondays we don’t eat meat” kick. And guys, guess what?! I love it! It gets me to obviously slip in more veggies and then try out some new recipes. Which is exactly how this baby came along. I have way too many cans of black beans from when Baylen and I were casually end-of-world prepping in March and I need to use them up!
Typically we are a chicken and green chili enchilada family, but red enchilada sauce is sooo good! It complemented the black beans and sweet potato perfectly! Get ready for the best vegetarian enchiladas ever!
So the first thing you are going to want to do for these vegetarian enchiladas is cube, season, and roast your sweet pos!
The perfect seasoning for these sweet potato and black bean enchiladas is chili powder, garlic powder, salt and lime juice!
Mix all of your filling ingredients into a bowl and pour one jar of the red enchilada sauce in the bottom of your baking dish
Now fill your tortillas with the filling mixture and roll tightly
Once all your tortillas are filled and there is no more room in your baking dish pour another jar of your red enchilada sauce over your Sweet Potato and Black Bean Enchiladas- and don’t forget the cheese!
Baked Covered for 20 minutes, take the cover off for the last 5-8. Your sweet potato and black bean enchiladas should be perfect bubbly golden goodness!
Top with Crema, chopped onions, and chopped cilantro!
See guys, so easy! Next meatless Monday or any day really is going to be a zesty surprise!
Want more recipes like these Enchiladas? Check out:
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Sweet Potato and Black Bean Enchiladas
It's enchilada time! These Sweet Potato and Black Bean Enchiladas are perfect for a cozy night in! A little zest packs this dish with all the flavor!
- 12 Corn or Flour Tortillas (I use a tortilla that is a mix of both corn and flour, I find I don't have to heat them beforehand) *See notes if using corn tortillas
- 2-14 oz Jar Red Enchilada Sauce
- 1 large or 2 small Sweet Potatoes, peeled and cubed
- 1/3 cup Roasted Green Chiles
- 1 cup Frozen Corn
- 1-15 oz can Black Beans, drained
- 2 tbsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/3 cup Queso Fresco
- 1/4 cup Crema
- 1/4 cup Red Onion, small diced
- 1 Lime, juice
- 1 tbsp Olive Oil
Preheat oven to 375 degrees. Line a baking sheet with foil. Add cubed sweet potato to mixing bowl add olive oil, salt, chili powder, lime juice and toss until sweet potatoes are coated and seasoned. Spread sweet potato on lined baking sheet and bake in preheated oven for about 18 minutes or until soft. Add 1 jar of enchilada sauce to 9x13 baking dish and coat bottom of pan.
When sweet potatoes are done cooking, remove from oven and add to a large mixing bowl along with roasted green chiles, frozen corn, black beans. Mix to combine, give it a taste to see if you need to add more salt (some black beans come pre-salted), season to taste. dip tortilla in baking dish, add filling and roll (see picture above for clarification). You should be able to fit six on each side.
Once you have completely filled up your dish, pour additional jar of enchilada sauce over the top. Use a spoon to spread sauce over all of the tortillas until it is completely coated. Sprinkle cheese over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-8 minutes. Mixture should be bubbling and cheese should be slightly golden. Remove from oven and top with crema, cilantro, and chopped onions.
If you are using corn tortillas be sure to heat up, it makes them more pliable and less easy to break