Sweet Potato Black Bean Enchiladas

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I love finding plant based meals that keep me satisfied while still being delicious to add to my dinner rotation. These Sweet Potato Black Bean Enchiladas are perfect for an easy weeknight meal and made with minimal ingredients, some that you may already have at home!

I’ll often get requests for more vegetarian friendly recipes and this one is for you! Enchiladas are one of my favorite easy weeknight dinners to make for a few reasons. 1) they come together with minimal ingredients 2) many of the ingredients used are staples in the pantry or fridge already 3) enchiladas make for delicious leftovers the next day too 4) there are so many ways to switch these up!

These Sweet Potato Black Bean Enchiladas are not only packed with flavor, they also make for a satisfying plant based meal to add to your rotation.

Table of Contents

What you need for Sweet Potato Black Bean Enchiladas:

Sweet Potato
Black Beans
Red Enchilada Sauce
Yellow Onion
Garlic cloves
Tortillas (I used Siete Almond Flour)
Shredded Mexican Cheese
Cumin Powder
Garlic Powder
Chili Powder
Sea Salt
Black Pepper
Extra Virgin Olive Oil
Red onion
Cilantro

How to make these enchiladas:

Start by preparing your sweet potato black bean mixture. Heat up the chopped sweet potato in the microwave for 3 minutes before adding to the pan.
In a pan, add olive oil, minced garlic and onion to sauté.
Add in sweet potato and vegetable broth. Place lid on top and allow sweet potato to cook for 5-7 minutes until it is fork tender.
Add in black beans and seasonings. Mix to combine.
Remove from heat.
Heat up tortillas for 10 seconds in the microwave before rolling.
Add sweet potato black bean mixture to your tortilla and sprinkle shredded Mexican cheese on top. Roll tightly. Fill all tortillas.
Add ½ cup enchilada sauce to the bottom of your casserole dish, saving the remaining to add on top.
Place all tortillas in dish. Add remaining enchilada sauce and then sprinkle shredded mexican cheese on top.
Place in the oven to bake for 22-25 minutes.
Remove from the oven and top with cilantro and red onion. Top with sour cream or greek yogurt to enjoy.
Enjoy!

How to store your leftovers:

It’s best to store any leftovers in a sealed container. Be sure to let the enchiladas cool down completely before storing. I like using these containers!

If you want to switch these up, try doing this instead:

Use your favorite corn tortillas
Top them with sour cream or greek yogurt depending on what you prefer!
Add in another veggie like chopped zucchini or spinach.
Use green enchilada sauce instead!

If you like this recipe, you may also enjoy these on One Balanced Life:

FAQs:

Can I meal prep these?

These can be rolled and prepped ahead! I recommend waiting to pour the last of the enchilada sauce on top until you are ready to bake them.

Can these be frozen?

I don’t often freeze enchiladas but they definitely can be! I would prep them by rolling the tortillas up and then placing in a sealed container in the fridge. Let them defrost for 24 hrs and then add enchilada sauce on the bottom of the dish and on top of the enchiladas as well.

What enchilada sauce did you use?

I used this one! Any enchilada sauce that you prefer would work here.

What dish did you cook these in?

I made these in my 9×13 casserole dish. This one!

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