Name: Black Bean Sweet Potato Enchiladas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican-Inspired
Ingredients: 1¼ pounds sweet potatoes, peeled and cubed; 1 can (15 oz) black beans, rinsed and drained; 4 oz (1 cup) grated Monterey Jack cheese; 2 oz (½ cup) crumbled feta cheese; 2 cans (4 oz each) diced green chiles; 1 medium jalapeño, seeded and minced; 2 cloves garlic, minced; 2 tbsp lime juice; ½ tsp ground cumin; ½ tsp chili powder; ¼ tsp cayenne pepper (optional); ¼ tsp salt; 10 corn tortillas; 2 cups salsa verde; ½ cup grated Monterey Jack cheese (for topping); Fresh cilantro, chopped (for garnish)

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These black bean and sweet potato enchiladas are a wholesome, hearty, and flavorful vegetarian dish smothered in tangy salsa verde. Packed with roasted sweet potatoes, black beans, and a blend of cheeses, they deliver a comforting Mexican-inspired meal perfect for any night of the week.

Why You’ll Love This Recipe

You’ll love how these enchiladas balance sweet, spicy, and savory flavors in every bite. The sweet potatoes provide a creamy texture, while the black beans and cheese add richness and protein. Plus, this recipe is easy to prepare, uses simple ingredients, and makes delicious leftovers that taste even better the next day.

Ingredients

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

Filling:

1¼ pounds sweet potatoes (about 2 small-to-medium), peeled and cubed
1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt

Assembly:

10 corn tortillas
2 cups salsa verde (store-bought or homemade)
½ cup grated Monterey Jack cheese (for topping)
Fresh cilantro, chopped (for garnish)

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the cubed sweet potatoes on the baking sheet and drizzle lightly with olive oil. Roast for 25 to 30 minutes, until tender and lightly browned.
Reduce oven temperature to 350°F (175°C).
In a large mixing bowl, combine roasted sweet potatoes, black beans, 1 cup Monterey Jack cheese, feta cheese, green chiles, jalapeño, garlic, lime juice, cumin, chili powder, cayenne pepper, and salt. Mix gently until well combined.
Spread ½ cup salsa verde evenly across the bottom of a 9×13-inch baking dish.
Warm the corn tortillas in the microwave for 20–30 seconds or in a skillet until pliable.
Spoon about ⅓ cup of the filling mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour the remaining salsa verde evenly over the enchiladas and sprinkle with the reserved ½ cup of Monterey Jack cheese.
Cover the dish with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes, until bubbly and lightly golden.
Garnish with fresh cilantro before serving.

Servings and timing

Serves: 5 (makes about 10 enchiladas)
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Variations

Vegan option: Replace the cheese with vegan alternatives or omit entirely and add extra beans or roasted vegetables.
Add protein: Include cooked shredded chicken or tofu for a protein boost.
Extra spice: Add chipotle powder or extra jalapeños for more heat.
Different sauce: Swap salsa verde for red enchilada sauce for a richer, smokier flavor.

Storage/Reheating

Refrigerate leftover enchiladas in an airtight container for up to 4 days. To reheat, cover and bake at 350°F for 15–20 minutes, or microwave individual portions until warmed through. They can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

1. Can I make these enchiladas ahead of time?

Yes, assemble them up to a day ahead and refrigerate before baking. Add 5 extra minutes to the baking time when cooking from cold.

2. Can I use flour tortillas instead of corn?

Absolutely. Flour tortillas are easier to roll, though they’ll have a softer texture.

3. Is this recipe gluten-free?

Yes, as long as you use certified gluten-free corn tortillas and salsa.

4. Can I freeze the enchiladas before baking?

Yes. Assemble, wrap tightly with foil, and freeze up to 3 months. Bake directly from frozen, adding 15–20 extra minutes.

5. What type of salsa verde works best?

Mild to medium store-bought salsa verde works great, or you can make your own with tomatillos for a fresher taste.

6. Can I add more vegetables?

Definitely. Bell peppers, spinach, or corn make great additions to the filling.

7. What can I use instead of feta?

Cotija, queso fresco, or even goat cheese work well.

8. How do I keep the tortillas from breaking?

Warm them before rolling to make them pliable and prevent cracking.

9. Can I use canned sweet potatoes?

Fresh is best for texture, but canned can be used in a pinch—drain and mash lightly before mixing.

10. What side dishes go well with these enchiladas?

Try Mexican rice, guacamole, or a fresh green salad with lime vinaigrette.

Conclusion

These Black Bean Sweet Potato Enchiladas are a perfect fusion of comfort and nutrition, offering a satisfying meal for vegetarians and meat-eaters alike. With simple ingredients, bold flavors, and easy prep, they’re an ideal dish for weeknights or entertaining. Serve them fresh out of the oven for a wholesome, crowd-pleasing dinner.

Black Bean Sweet Potato Enchiladas