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black bean and sweet potato enchiladas

Black Bean and Sweet Potato Enchiladas

  • 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.

Keywords: black bean and sweet potato enchiladas