Black Bean Sweet Potato Enchiladas

Black bean sweet potato enchiladas by Cookie and Kate

Do you ever cut corners when you’re following a recipe? I do—all the time—and I’m always learning from my mistakes.

Take these black bean sweet potato enchiladas, for example. I blundered through Gluten Free Goddess’ recipe, made it my own, and came out a better cook in the end.

Lessons learned:

  • Substitutions can be ok: I subbed Target’s salsa verde for the Karina’s green chile sauce, which worked out fine.
  • Skipping steps is usually not ok: I ignored her recommendation to warm up the corn tortillas first, so they broke to pieces when I tried to wrap the tortillas around the inside ingredients. As a result, my enchiladas weren’t as pretty as they could have been, but it didn’t affect the flavor. I need to trust that my fellow cooks will not recommend additional steps if they are not integral to the dish’s success!
  • Additions are just fine: I love spicy food, so I knew adding a jalapeño and a Fresno chili pepper was a good idea. And it was.
  • Pay more for high quality ingredients: Packaged breads, including tortillas, tend to be full of preservatives and unnecessary ingredients. I paid more for these sprouted grain corn tortillas at my local health food store, and go figure, they taste better than the rest!
  • Some flavors are so good together, you can’t go wrong: Black beans and sweet potatoes are a delicious combination. Even with all my mistakes, I ended up with a mighty delicious meal.

Scroll down for my recipe.

ingredients for black bean sweet potato enchiladas

sweet potato enchiladas

vegetarian sweet potato enchiladas recipe

vegetarian sweet potato enchiladas

Vegetarian Black Bean Sweet Potato Enchiladas
5.0 from 5 reviews
Recipe type: Main
Serves: 4
  • 1 15-oz can black beans, rinsed and drained
  • 2 teaspoons minced garlic
  • One lime’s worth of fresh lime juice
  • 2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
  • ⅓ cup crumbled goat cheese (optional)
  • ½ cup chopped roasted green chiles (two 4-ounce cans should do it)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper, if you like spicy food like me
  • 1 jalapeño, diced
  • 1 Fresno pepper, diced
  • Sea salt and black pepper, to taste
Remaining Ingredients
  • 1 16-ounce jar of salsa verde
  • 8 corn tortillas
  • Monterey Jack cheese
  • Chopped fresh cilantro
  • Sliced avocado
  1. Preheat oven to 350 degrees. Pour enough salsa verde into your baking dish to lightly cover the bottom.
  2. Mix together the filling ingredients in one bowl.
  3. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add ⅛ of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas.
  4. Top with more salsa verde and cheese. Bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden.
  5. Sprinkle with fresh cilantro and serve with freshly sliced avocado. Enjoy!

What have you learned from your cooking endeavors?


  1. says

    YUM. I’ve been making a really simple black bean and sweet (mashed) potato quesadilla using the same sprouted tortillas and just a tiny little bit of goat cheese. Then I smother it in hot sauce. It’s perfection and the goat cheese is the just right.

  2. Carolyn says

    I made these for my boyfriend tonight and he practically inhaled them! I also added a little corn into the mix (I’m rather obsessed with the stuff) and it was a nice addition. I couldn’t find Fresno peppers, so I diced up an Anaheim. I have a great tortilla soup recipe that calls for those, so I figured they would be a good substitution.

  3. Amanda says

    These may be the best enchiladas I have ever had! So simple and delicious. I am so glad I found your blog. Our entire month of dinners are recipes from your website and not once have we been dissapointed!

    • says

      I am so glad you enjoy my recipes, Amanda, and I’m astonished you’ve made a month of dinners with my recipes! If you have any feedback or suggestions, I’d love to hear it!

  4. Katie says

    Hi Kate,

    I just wanted to let you know I tried making this today and it turned out great. Even my fiance who’s a carnivore, liked them and was satisfied with his meatless dinner!!

    Thanks for posting this!!

    • says

      Yes, the recipe calls for a baked sweet potato. Just use a fork to poke some holes in it, and toss it in the oven at 400 degrees Fahrenheit for around 45 minutes.

  5. Samantha says

    Just made these and OMG they are amazing! I did change it up a bit, using ingredients I already had (red salsa, cheddar cheese). Somehow I ended up with twice as much. :D

  6. Grace says

    I made these for my family tonight! Generally, I have a very hard time cooking for my family because I am a vegetarian and I love spicy food wheras my family is afraid of non-italian food and I have two teenage brothers that are obsessed with meat. I made a few adjustments, given all the picky eaters I was cooking for. I left out the goat cheese and replaced the jalepeno and fresno peppers with a milder poblano pepper. I thought it came out great and 3/4 of my family agreed(the other one is my teenage brother who does not like any form of vegetable or vaguely healthy food.) The only comment I would have in the negative is that they came out a little dry and look drier than most enchiladas in the picture. I will probably add more liquid on top and in between them next time

    • says

      I’m glad you and your family enjoyed the enchiladas—I have a picky brother, too, so I hear you on that! I’m sorry they turned out a little drier than pictured—hope you added more salsa at the end to make up for it!

  7. Tammie Duckworth says

    I have been on a quest to search out recipes that call for at least 1 item from my weekly CSA basket. I was a bit leery when I came across this one, but i am so glad I tried it anyway!
    This was fantastic. I used 2 finely diced serrano peppers, a handful of feta crumbles, and a 4 oz can of diced green chilies in place of the peppers, chilies, and goat cheese.
    This is a keeper!

  8. Angela says

    These are delicious! When I first suggested them last week to my carnivore hubby, he made a face but agreed to give them a try. Now he is asking me to make them for dinner again this week – which is great because the recipe is so easy! I made them without the jalapeno or fresno peppers because he doesn’t like anything too spicy. I love spicy but even without the peppers I thought this had a pretty good kick (maybe it was my chili powder, which is pretty hot). I also didn’t add the goat cheese last time (forgot it when I was out shopping) and that would probably have tempered the heat some. If you want to make this more quickly I’ve found that sweet potatoes microwave well. If I’m going to eat them plain they are much better baked but for a recipe like this it is a real time saver.
    Anyway, I think your blog is fantastic. It is well written and beautifully photographed. I’ve made a few of your recipes and they never disappoint. I can’t wait to try more.

    • says

      Angela, I’m sorry I haven’t responded sooner. Thank you very much for commenting! So glad you both enjoyed the enchiladas. Great tip on microwaving the sweet potatoes, too. I bet you would also like my sweet potato burritos and poblano fajitas, too.

  9. Lou-Ann Archer says

    Hi, my kids love black bean everything so I gave these a try tonight. Just recently I canned my own Salsa Verde so I used this, and I roasted and peeled red peppers and used poblano peppers that I had chopped and froze a couple of weeks ago. The flavours were amazing! I used corn tortillas with no preservatives and certainly it is worth finding them and using them rather than the ones you find in the grocery stores. Will definitely be making this again this winter!

  10. Liz says

    I made these last night and they were amazing! My husband said these are the best enchiladas he’s ever had. Thank you for the yummy idea! We loved them so much we almost had the left overs for breakfast. Instead, we’re having them for dinner again. Next to try is the stuffed poblanos. That’s tomorrow night!

    • says

      Liz, thank you! I’m so glad you both loved the enchiladas. I eat Mexican leftovers for breakfast all the time! Hope you enjoyed the stuff poblanos, too.

  11. Polly says

    OMG!! Loved this recipe! My son is a vegetarian and I knocked it out of the park with him when I made this last night. I didn’t have the green chiles but added half a jalapeno and they were so delicious that I made more tonight! Great recipe! Many thanks!!

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