These black bean and sweet potato enchiladas have a sweet and spicy filling that will have you coming back for seconds! It’s easy to make and filled with plenty of healthy ingredients!

black bean and sweet potato enchiladas

I recently made this dish while my dad was over, working on our basement remodel. He tends to be more of a meat and potatoes kind of guy, so I wasn’t expecting him to ask for a taste of these black bean and sweet potato enchiladas. But he asked what I was making and I offered him a plate. He happily polished-off two enchiladas and told me I should make these for our next family dinner! That seems like a pretty good endorsement.

black bean and corn filling

Tips for the perfect enchiladas

  • Dice the sweet potato into small pieces so it will cook faster. That’s one of the slowest parts of the recipe, and smaller pieces cook more quickly!
  • Be sure to buy a high-quality green enchilada sauce. I love the Herdez and Frontera brands.
  • Enchiladas are traditionally made with corn tortillas, but corn tortillas aren’t very pliable and they may crack as you try to fill them. To make them softer, try microwaving them with a damp paper towel on top for 30-45 seconds. You can also use a blend of corn and flour tortillas for a stronger shell.
  • After rolling the tortillas, place them seam side down so they stay closed.

sweet potato enchiladas

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black bean and sweet potato enchiladas

Black Bean and Sweet Potato Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican


These black bean and sweet potato enchiladas have a sweet and spicy filling that will have you coming back for seconds! It’s easy to make and filled with plenty of healthy ingredients!


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato (½ lb) diced
  • 1 15oz can diced tomatoes
  • 1 cup water
  • ¼ teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 cup shredded cheddar cheese, divided
  • 1 15oz can black beans, rinsed and drained
  • ½ cup corn
  • 8 corn tortillas
  • 1 cup green enchilada sauce, divided


  1. Preheat oven to 350 degrees.
  2. In a large skillet or dutch oven, heat the olive oil over medium heat.
  3. Add the onion, cooking for 4-5 minutes, or until the onion starts to soften.
  4. Add the garlic and continue to cook for 2 minutes.
  5. Add the sweet potato, tomatoes, water, chili powder, cumin, and coriander to the skillet. Let simmer for 15-20 minutes, or until the sweet potatoes soften.
  6. Gently mash the sweet potatoes with a fork or potato masher.
  7. Stir in ½ cup of the cheese, black beans, and corn.
  8. Let cook for 5 more minutes, then set aside and let it cool slightly.
  9. Pour about 1/4 cup of the enchilada sauce to the bottom of a baking dish.
  10. Add about ¼ cup filling to each tortilla. Roll, and place in the pan, (on top of the sauce) seam side down.
  11. Once you’ve rolled them all and filled your pan, cover with remaining sauce and cheese.
  12. Cover with aluminum foil and bake for 20 minutes.
  13. Uncover and continue to cook for 5-10 minutes until the cheese is completely melted.

black bean and sweet potato enchiladas

Enchilada Side Dish Ideas

Looking for something to serve with these enchiladas? Try one of these easy side dish recipes!

Mexican Street Corn Saladmexican street corn salad

Black Bean and Corn Saladblack bean and corn salad

Rice Cooker Mexican-Style Ricemexican rice

What’s your favorite Mexican dish?

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