Quick! I’m sharing these enchiladas with you as a suggestion for a post-Thanksgiving meal this weekend (don’t forget, I have lots of vegetarian Thanksgiving options here).
The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.
Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these. They are delicious, satisfying and leftovers taste even better the next day. If you want to make a vegetarian dinner and hear, “I don’t even miss the meat,” these enchiladas are for you.
This recipe is actually one that I shared back in 2011, but it was missing some key instructions, like how to roast the sweet potato. So, I revisited it and tweaked it a bit, and they’re better than ever.
These enchiladas taught me some valuable lessons about cooking back then, so I’m leaving my notes for you below.
From 2011: 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 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.
Please let me know how these enchiladas turn out for you in the comments! I hope they’re your new favorite.
Craving more Mexican-ish, cheesy goodness? Don’t miss my roasted veggie enchilada casserole or baked jalapeño poppers.
Watch How to Make Enchiladas
Vegetarian Black Bean Sweet Potato Enchiladas
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5 servings 1x
- Category: Entree
- Cuisine: Mexican
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients
Filling
- 1 ¼ pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper
Remaining Ingredients
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
- 10 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
- Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
- Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
- Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
- 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. Wrap them in a clean tea towel so they stay warm.
- Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
- Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
- Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
Notes
Recipe adapted from Gluten Free Goddess.
Make it gluten free: Use certified gluten-free corn tortillas.
Make it dairy free/vegan: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown.
▸ Nutrition Information
Original photo from 2011.
Kathleen
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.
kate
Woah there, your quesadilla sounds amazing! Does the mashed sweet potato hold the tortillas together?
Laurel
Wow, how good do these look?! I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight
Jean
These look amazing! I’m totally going to be trying these ASAP.
xo
Jean
Mindi
Wow these look excellent! Thank you for sharing :)
amy
These look so good! I may just make these tonight.
Carolyn
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.
kate
So glad to hear it! Corn and an Anaheim pepper sound like great additions. Now I’m craving Mexican food…
Amanda
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!
kate
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!
Katie
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!!
ellen miller
should I pre-cook the sweet potato?
kate
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.
Samantha
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
Kate
Those sound like great substitutions! Glad you loved the enchiladas!
angie
Can you use canned sweet potatos?
Kate
I’m sure you could, yes! Freshly baked would probably taste better, but canned would be more convenient, I’m sure.
Grace
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
Kate
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!
Tammie Duckworth
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!
Kate
Glad to hear you enjoyed the enchiladas, Tammie!
Angela
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.
Kate
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.
Lou-Ann Archer
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!
Kate
Lou-Ann, I’m delighted to hear that your family enjoyed the enchiladas! I bet they are extra amazing with your homemade salsa verde. Yum.
Liz
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!
Kate
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.
Polly
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!!
Kate
Thanks, Polly! So glad you enjoyed these!
Emily
I’ve never commented on a recipe on a blog before, but this one was SO good I felt compelled to. Highly recommend! I will definitely make this again and again!
Kate
Thank you, Emily! I appreciate your comment!
Lise
These look delicious! I’m going to print the recipe and try it this weekend, thanks!
Matt
These sound good but you don’t HAVE to pay more for high quality ingredients for good Mexican food. Most Mexican markets are very affordable.
The one thing you should NEVER skimp on is the quality of your beans. Dried beans should be smooth and shiny, and they should plump up and get really creamy after cooking.
Teri Rutledge
I made these for dinner tonight and they are amazing!! I roasted a giant batch of yams so I can throw them in salad all week for a light meal, and between that and the leftover enchiladas, i’m set for the week. Thank you!
Kathryn
This is one of my favorites — I’ve made it many times and it never disappoints (I’ve even made it with red enchilada sauce for some one with an allergy to tomatillos, and it holds up even with that revision if necessary)! Because I’m lazy, I typically lay down a layer of tortillas in the bottom and another on top rather than rolling each enchilada (tearing them to fit my 9 by 9 pan and still using 6-8 tortillas). Such a delicious and flavorful recipe, definitely one I come back to again and again.
Dustin Hayes
Holy. Cow. These were unbelievably tasty. I can’t wait to get home and eat some of the left overs!
Kate
:) So happy you liked them, Dustin!
Vickie Bucy
My daughter and son-in-law (both tri-athletes) practice ER medicine. Long hours at work with meals prepared at home. I use a homemade enchilada sauce instead of salsa, freezing two enchiladas per meal. As their food is heated, they are the envy of everyone at work. The comforting aroma of these delicious enchiladas fill the air of the ER and gives staff and patients alike a craving for Mexican food. It’s their favorite go to meal in the freezer.
Kate
YES – there are so many good things in this comment, I’m slightly overwhelmed. Happy to hear that the recipe is having such an impact :)
Lindsey
Hello there! I think it is so important for people to know that they are appreciated. I have made many recipes from your web site since becoming a vegetarian 2 years ago. You are so creative and have such great recipes. Always an inspiration. I love to cook but run out of ideas quickly. I made these enchiladas tonight for dinner and they would absolutely amazing. AMAZING! You are so talented. Keep the recipes coming! Thank you and good luck. Give hugs to Cookie for me!
Kate
Lindsey, thank you so much for your kind words! That really means a lot. :) I’ll keep the recipes coming, and Cookie says hi!
Katie
I’ve made this three times now, and it’s always a hit with my carnivore boyfriend who’s still adjusting to living with a vegetarian. The salsa verde used can change the level of spiciness (tonight was spicy!), but it’s always delicious with some sour cream and avocado. I cannot recommend this enough for a weekday dinner!
Kate
Thank you so much, Katie! So kind.
Anna Crisostomo
Yummy. Love all your recipes. Thank you.
Kate
Thanks, Anna!
Rachel
This recipe is amazing. I made it sans cheese for a vegan friend and have made it with cheddar cheese as well. It is delicious and holds and freezes very well. I know this is many years old now, but a lot of times recipes don’t have feedback from people that have actually made the recipe!
Kate
Thanks for following up on this recipe, Rachel, I appreciate it! Happy to hear they kept well in the freezer.
Tina Davis
Made this tonight at my daughter’s house in Atlanta. I can never find corn tortillas that are decent sized in in ATL (vs. in Denver where Mexican ingredients are easy to find), and none of us are anti-gluten so I used whole wheat tortillas, and made no other changes. Because the wheat tortillas and very pliable, I didn’t have to heat them first. Everyone really enjoyed the dish and it was easier to make then most enchiladas because only the potatoes had to be cooked in advance.
I don’t necessarily assume that all steps in any recipe are needed. For example, many recipes that include kale tell you to steam or sautéed it in advance. If I am using it in a soup or stew, I just wilt it in and it is perfectly fine.
There are some recipe elements that are just not worth doing from scratch if you are sort of time and salsa verde is one of them because you can buy decent ones in the grocery store. I used a medium green salsa called La Costena. Normally for enchiladas I use green enchilada sauce sold at King Soopers in Denver called Las Palmas, but it is not easily found in ATL. Next time I make this I’m going to try it with the Las Palmas. Next time I will also make more and freeze the second pan.
Jamie
… swee-eet! Ta!
erica
Delicious. One extra thought. Rather than toss the sweet potato skins, roast them a few quick minutes longer after brushing with a little bit of olive or avo oil. Also delicious :-)
leslye
I wonder about making this and instead of rolling the tortillas, if it can be layered instead. Sort of like a lasagne.
Have you tried that?
leslye
oh, i guess is should have read the comments first…i saw someone did that…of course, they’re not enchiladas, but…..
Kate
I haven’t tried that, but it would likely work! Let me know if you try it.
Ben Myhre
I agree. Black beans and sweet potatoes are really a great combination. I already sometimes use these two items as the ‘meat’ filling for when I make vegetarian tacos, but this recipe looks good and so do the photos.
Kate
Let me know what you think once you try them, Ben!
Tori//Gringalicious.com
Yes please!!! I’ll take the whole pan.
nancy
how far in advance can you make the filing?
Kate
I’d say about two days. Hope that helps!
Gaby Dalkin
Such a perfect dinner to have once the Thanksgiving leftovers are gone! :)
Kate
I agree, Gaby!
Claudia
Dear Kate, simply delicious! I made this last night and my very meat friendy family just loved it. Thank you. Kind regards from Hamburg, Germany
Kate
So happy to hear it! Thank you for your comment. I would love a star review, if you wouldn’t mind, since you liked it so much. :)
Pat
I made the sweet potato, red pepper, Farro soup with the Thai chili paste this morning, and it is delicious. Thanks so much. Pat
Kate
You are welcome, Pat!
Darcie
I made these tonight for dinner and for lunch leftovers to start the week after a long Thanksgiving weekend. Great decision on my part, and excellent recipe on yours! :)
I reach for your cookbook at least once a week and turn to your website for ideas just as often. Thank you for making it easy for us to make good choices!
Kate
You are welcome, Darcie! I am happy you find the blog and cookbook so helpful. Both full of great recipes and ideas!
Lori
Does this dish do well as a left over?
Kate
Yes! It is great reheated. I would recommend reheating in the oven to keep it crispy.
Wendell
Kate – Looks fab! I assume I can sub the cheese with my vegan alternative, but what do you recommend as a vegan sub for sour cream? Thanks!
Kate
Thank you! I haven’t tried it yet, but you can substitute vegan sour cream or try soy yogurt. It should provide a similar taste to sour cream. I hope it helps!
Carrie
These enchiladas ROCK! I devoured them, and so did my one year old. Sweet potatoes have been the one veggie she doesn’t touch, but she quite literally matched me enchilada for enchilada every night we had these. Delicious, wholesome, and very easy to make for a great weeknight dinner. More flavorful than other enchilada recipes I’ve tried in the past.
Kate
Great!! Thank you, Carrie for your review and comment. I am happy the flavor was perfect. :)
Mela
Another fabulous vegetarian family recipe!!! I made this for my kids who are 8 and 10, and the neighbor kid who “doesn’t eat vegetables” scarfed one down. I should add that I snuck in a red pepper, zuccinni and summer squash and held the spice.
Kate
That is a win, Mela! I am happy your ‘no veggie’ eater was all about them. Thanks so much for your review. :)
Jaymee
Nutrition facts?
Kate
Hi Jaymee – The nutrition information is below the notes section under the recipe. You will need to click to expand. Hope this helps!
Kate R
These were DELICIOUS! Really simple to make. Thanks for the recipe. Going to try your Vegan Chocolate Chip Cookies next!
Kate
I am happy you think so, Kate! Let me know what you think of the cookies :)
Jenny
This recipe was spot on! I love sweet potatoes but have never tried them with black beans. Delicious!
Kate
That’s great to hear, Jenny! Thank you for your comment and review. I am happy you like the black beans with it.
Sarah Rosenblatt
Made these last night, and they were delicious! I got way more filling than 10 tortilla’s worth, but… I’m not complaining :D This is a keeper for sure!
Kate
Love to hear that, Sarah! Thank you for your comment and review.
Reiboot Crack
Nice post. Thanks for sharing
Kate
You are welcome!
Emily C
Such a great recipe! I made it without the sour cream drizzle, cilantro and red onions on top, as well as a bit less cheese than the recipe called for. My mom makes fantastic chicken and cheese enchiladas but this was a great lighter option.
The recipe made five servings worth of enchiladas which was great for meal prepping.
Kate
That is great to hear! Thank you, Emily for your review.
Randi Mitchell
I love this recipe! Made it once for just spouse and myself. Now I’m going to make it for company this weekend. Any advice on what to serve with it? I’m going to grill/roast a batch of vegetables. Feels like not enough though. Advice? Thanks!!
Kate
Fun! I would recommend one of my Mexican inspired salads or my Mexican brown rice recipe would be great too. https://cookieandkate.com/2016/mexican-brown-rice-recipe/
Kim
This is the third Cookie & Kate recipe I’ve made this week and I’m starting to think everything you touch is gold. Most vegetarian recipes online are on one of two ends of the spectrum – super pretentious and complex OR one of a billion quinoa stir fry variations. Thank you for making vegetarian recipes accessible, interesting, and above all, delicious. Can’t wait to see what else you come up with.
Kate
You are so sweet, Kim! Thank you. You are very welcome!
Wirecast Crack
These look amazing! I’m totally going to be trying these ASAP.
Kate
Let me know what you think!
Edna
Love your recipes! Looking forward to making this when family comes over the holidays. Just wondered if it’d work to make it ahead of time & then freeze it. Always prefer to make ahead. Also, can regular salsa be substituted for the salsa verde? Thanks so much.
Kate
Thank you! I haven’t froze all my recipes ahead of time, so I can’t speak specifically to this one. But, they do make great left overs so it would be a great one to try! You can substitute the salsa, but it will adjust the flavor profile. Hope this helps!
yramt
Really liked this recipe and will make it again. Got about 5 servings. Only tweaks I’d make next time is to use one can of Chile’s and goat cheese instead of feta. I forgot the jalapeno and they still had plenty of heat; probably from the salsa. Also used Chihuahua cheese instead of jack.
Kate
Glad you were able to make adjustments to fit what you needed! I appreciate the review.
Anna
I made these for New Year’s Eve and they were fantastic! We were short on tortillas so a half-batch was in order. My husband couldn’t stop raving and asked when we were expanding our enchilada menu options! I used Trader Joe’s Handmade Corn Tortillas, fresh salsa verde, herbed feta crumbles and mild green chiles. I added Trader Joe’s frozen Roasted Corn which rounded out the heartiness. Thanks so much for this and all of your amazing recipes. Happy 2018, Kate!
Kate
That’s great! Thank you, Anna for your comment and review. Happy 2018 to you as well!
Rachel
Any idea how these hold up if frozen post-baking? Would like to make them for a friend who’s expecting a baby.
Kate
I don’t freeze all my recipes, but I do have freezer breakfast burritos that hold-up well. This is one I would try. Let me know how it goes!
Scott
Made these the other night just as described. Let me say they were excellent. The black beans and sweet potatoes make an excellent combination.
Kate
Great, Scott! Thanks for your review.
Amanda
Oh, my God. These were so good! I ended up using corn tortillas in place of the flour ones. They were a bit trickier to keep closed (I flipped them over in the pan), but they were absolutely fantastic. To the person who asked about freezing them for a friend, I froze them and ate as leftovers for the whole week, and they were great.
Just as a quick aside, to any non-American’s out there, I think that these are yams used in the recipe, not sweet potatoes. I’m sure SP would taste good, too, but the yams give a nice pop of colour haha. Fantastic recipe! I’m officially hooked on this site.
Kate
Yes, corn can be tricky but I’m happy you were able to make them work! I love to hear from you on how the recipes work frozen since I don’t alway freeze all of mine. On the yams vs sweet potato, I know there is a long debate. But what I used for this recipe were sweet potatoes :) Thanks!
Claire
One of my BFFs recommended this recipe to me months ago, and I had just saved it to Pinterest. I’m trying to increase my family’s plant-based meals this year, so I added this to my meal plan for the week. We had it last night, and my husband and I loved it! He ate four of the enchiladas. I think I maybe had a little too much sweet potato in the mixture, so I’d scale that back a bit next time as the other flavors got a little lost in it, but overall this was a huge hit! I’ve already saved several of your other recipes to try and have your cookbook on hold at the library.
P.S. My dogs loved the leftover sweet potato that I didn’t mix in to the filling!
Kate
That sounds like a great goal to have for this year! I like how you put it. Thank you for sharing, Claire! I really appreciate it.
Maggie
Made these last night! They are so tasty and filling :)
Kate
Wonderful! Thank you, Maggie.
nancy
Made these tonight. Yum! Perfect comfort food for an unusually cold Florida night!
Kate
Wonderful!
Karen
Yet another winner! My husband said, why do we even ever eat meat when vegetarian tastes like this?
Kate
I love, love that! I think he is onto something. :)
Karen Kc
Just made it again, exactly as written- my sister was blown away by it. This is becoming a staple in this house!
Dorothy Gauci
Hi! I am always on the look out for new vegetarian recipes. I have been eyeing this one for a while and tried it today. Couldn’t find black beans so substituted with kidney beans. Also used greek yoghurt instead of sour cream as I prefer it. This recipe is delicious, easy to make and perfect for batch cooking. Thanks for sharing!
Kate
You’re welcome! I’m happy it worked well with your substitutions.
Jessica Lemmon
This is so delicious! I substituted the feta for goat cheese, and skipped the raw red onions on top. The only note I have is that this was almost too spicy. Next time I’d either omit a can of the green chiles or insure that my verde sauce was definitely on the milder side. Still tastes incredible. I baked my (giant) sweet potato the day before, so prep was a breeze.
Kate
Yes, if you aren’t a lover of spice then those are great ways to cut back! Thank you for sharing, Jessica.
Kim C
These were great. Will make again. Used Siete brand coconut and cassava tortillas. Also, used the red enchilada sauce recipe from the spinach and artichoke enchilada recipe instead.
Kim C
Also, if you’re in a hurry for the sweet potatoes, Cooks Illustrated has a good method for the microwave that turns out well. Poke potatoes all over, microwave on high 6 mins on a microwave safe plate. Flip over and microwave 6 more mins. I know you’re probably radiating the nutrients but helpful if needed!
Kate
Great combination! Thanks for sharing how you made this your own, Kim.
Alanna
Hey! Can your (amazing) Enchilada sauce recipe be used instead of salsa verde? Should I use both?
Thanks!
Kate
Amazing enchilada sauce can be used if you would like! I think both might overpower the the recipe, but you could sample a little of both. :)
emily
Made this tonight and thought it was delicious. Changes I made:
-carmelize a diced onion and add into each individual enchilada as you fill it
-I used green enchilada sauce — maybe ~3 cups worth? I heated it on the stove and then dipped each tortilla in it before filling the tortilla. I think this helps prevent the “dryness” — mine were plenty moist.
-filled each individual enchilada w. shredded cheese
The filling recipe stayed exactly the same (didn’t use feta cheese or jalepeno) — flavor profile was really yummy.
Kate
Thanks for sharing!
Lisa
Do you think I could sub butternut squash for sweet potato?
By the way, I love your recipes and bought the cookbook and love it! Been recommending your book and website to all my friends.
Kate
Absolutely! Know the cooking time could vary slightly. Thanks so much for your support, Lisa.
Thelma
Made your Vegetarian Black Bean Sweet Potato Enchiladas but instead of sweet potatoes we used butternut squash and they were amazing. We also make our own Salsa Verde so that is a plus. We will be making this again very soon. Love your recipes so healthy and good!!!
Kate
That sounds like a great substitution! Thank you for sharing. I appreciate the kind words and review, Thelma.
Catherine Heasman
Absolutely delicious, everyone loved it!!
Kate
Wonderful, Catherine!
April
Our family loves all of your recipes. We’ve been vegetarian since summmer 2017 and it was difficult switching over to all new recipes. Your website has been a huge help with the transition and even my kids love everything I’ve tried! Thank you for these delicious recipes!
R
I’d like to make this recipe for a “meal train”. Any tips on preparing it several hours ahead? Would you full cook it and have them reheat? Or would you assemble it, keep it refrigerated and have them cook it? I’d need to drop it off around 3 pm but they wouldn’t eat it until 6-7 pm.
Kate
I made this tonight. Delicious! And easy.
Laurie
I’ve made these twice now and the flavors are delicious. But both times they’ve just turned into mush. Tasty mush, but the tortillas lost all texture. Any suggestions?
Esi
I have a C+K week – first i made your minestrone and last night the enchiladas. both very very tasty :)
Please keep posting such nice and exciting recipes.
Kate
Thank you so much for your sweet comment and review, Esi! I’m thrilled you loved both of those recipes.
Mferg
So delicious!!!!
Kate
I’m so glad you enjoyed them! Thank you for the star review!
Meghan
I did a mashup of this recipe, the enchiladas from your cookbook, and the enchiladas from Nourishing Traditions, but I have no doubts that this recipe as it stands would be 5 stars, so I gave it 5 stars. I used sprouted grain burrito size tortillas, which I lightly toasted in a pan before filling and rolling (got that tip from NT!). I had a huge block of monterey jack cheese, so I used that in the filling. I always keep homemade enchilada rojo sauce on hand (what else are you going to do with that big can of chilis in adobo?) so I poured that over the top and covered with shredded cheese. Served with slaw mix on top and sour cream, and homemade Spanish brown rice on the side. My meat-loving husband could only finish half of one of these babies because they were so filling. I’ve already added this recipe to this week’s menu and the cookbook version the week after. We might be slightly addicted.
I’m not a vegetarian but I noticed my menu for this week is all recipes from the blog and your cookbook, save for one night where I’m making a traditional lasagna. You’ve won us over!
Kate
That’s great and creative, Meghan! Thank you for the confidence in my recipes. :) I’m glad to have won you over and appreciate the review.
Jennifer E Cass
OMG, this is so good! I sautéed the onion and garlic and incorporated into the filling. Instead of the sour cream I made the salsa/avocado topping from the spiralized sweet potato and black bean quesadilla recipe (avocado, salsa, lime juice, cilantro) using a red chipotle salsa. We use Shagbark Seed & Mill corn tortillas (organic & local to Ohio). I could take these to any party and look AMAZING when I’m not a very good cook :)
Kate
Sounds delicious, Jennifer! Thanks for sharing your variation and for the review.
Shubam
Hi Kate!
I just wanted to say a quick thank you for providing such high-quality, healthy, and easy to make vegetarian recipes! Your blog is my most favorite cooking blog, and your hard work does not go unnoticed! I love the attention to detail you give, whether it be in your photos or within the recipe itself. I am 24, but I’m old-fashioned in that I have to print out all my recipes. I have like 50 of your recipes printed out at this point (oops!). I can’t wait to get your cookbook too! Sending you so much love! And to Cookie too! :)
Kate
Well, thank you! I really appreciate that you notice. I do put in a lot of time testing and creating recipes. I appreciate the review!
Michelle Gereau
These enchiladas are amazing! I made them with my boyfriend at his place and then came home to make another batch to eat all week. Absolutely delicious!
Kate
A great meal to have to eat off for the week! Thank you, Michelle for sharing and for your review.
Anoushka
Made this for dinner this evening and it was so easy and tasty! Went down really well with the OH too :)
Anoushka
Kate
Wonderful!
Nancy
I have made these enchiladas 5 times already and I love them! They are also delicious made with gorgonzola as a sub for the feta, yum. Made em for superbowl sunday and the boys never missed the meat and even asked for the recipe—score!
Kate
Hooray! Thank you, Nancy.
Kate
I can’t wait to make this one because all of the other enchilada recipes I’ve tried from you have been FANTASTIC! Has anyone tried freezing this? I would love to double it for a friend that just had a baby.
Kate
This is one I know freezes pretty well! :) A great meal to take to a friend for sure.
Ariane Krenichyn
Loved this. Made some subs based on preference (cilantro is the devil’s herb) and what we had in the house (smoky chipotle salsa), but it came out great! So delicious, thank you!
Kate
You either love or hate cilantro! Glad you still tried it and subbed out what you needed to. Thanks, Ariane.
Sheryl
Made this for a group, it was such a hit with vegans and omnivores!
Kate your helpful, delicious recipes are truly inspired, I am so enjoying your cookbook and blog, and my whole family is love love loving the delicious results. Thank you!
Sheryl R
And family
Kate
Thank you for your kind words and review!
Liz
Do these hold up ok in the fridge for a couple of days? Or have you frozen them and had them another day? Sometimes, I know the corn tortillas can get mushy. . .
Kate
Yes, they do! Just re-warm them as you like in the oven works best.
Alexis Newlin
After eyeballing this recipe for a week, I decided to give it a try. I am soo glad I did! This was absolutely divine! Yum! Thanks for posting; will definitely make this again!
Kate
I’m so glad you did too! I love that you eyeballed it for a week. :) Thanks for the review, Alexis.
Kate
I do black bean/sweet potato tacos all the time but this was my first go at enchiladas. My changes were roasting the sweet potatoes a day in advance, using half mild and half hot diced green chiles, and using pepper jack cheese instead of Monterey jack. The salsa verde I used was Wegmans store brand roasted salsa verde and I think it added a nice depth of flavor. Definitely a healthy stick with you kind of meal that I cannot wait to have again for lunch tomorrow!
Kate
Thanks for sharing, Kate!
Abby
I made this tonight for dinner and it was a huge hit! Thank you for another delicious recipe! I hope it heats up well tomorrow.;)
Kate
You’re welcome, Abby. Thanks for your review.
Kelly
Do you know what size the tortillas you used were?
Kate
Corn tortillas are typically 6-8 inches. Hope this helps!
Iralyn
Love, love, love this recipe! We’ve made it for vegetarian and non-vegetarian friends and they’ve all loved it as well!
Kate
I’m so glad! Thank you, Iralyn for the review.
Claire
Loved this recipe, it was simple and delicious!
Kate
Thank you!
Jean Kandt
Made this Saturday night and it was a hit! I used flour tortillas instead of corn…and I doubled the recipe using green enchilada sauce, and one with red (green was the favored flavor). My enchiladas weren’t so pretty because I forgot to add the Greek yogurt (instead of sour cream), onions and cilantro. Everyone added their own so it was fine. I was asked for the recipe ;-)
Will definitely make again!
Kate
As long as they taste good, that’s what matters! Thank you, Jean for sharing. I appreciate the review.
Holly
All I can say is… wow! These were simply awesome! I tasted the filling before I added the spices and it was really good, but after adding the spices, it was amazing! I made my own salsa verde following your recipe and that was great too! Served it with a salad using your Sunshine Dressing – great flavor! I used cotija cheese instead of monterey jack. I’m really looking forward to trying more of your recipes!
Kate
I’m glad it’s wow! I love to hear from you, Holly. Please let me know what you think as you try other recipes. :)
Tracy Mulroy
That was one of the most delicious dinners I’ve made, especially among vegetarian dishes. My family absolutely loved it! Served it with cilantro lime rice and a slaw type salad.
Kate
Wonderful! Thanks, Tracy for commenting and providing a review.
Jolene
I made these for dinner tonight. They are soooooo good!! My husband and 20-month old son enjoyed them too. The recipe is definitely a keeper. I’m so happy I found your website. Thank you for the delicious and healthy recipes.
Kate
Great! Thank you, Jolene.
Heather
Made this yesterday afternoon and will be eating leftovers I froze for a few lunches. I used the vegan sour cream suggestion (store bought) instead of the cheese. Since I could only find medium salsa verde I left out the jalapeno but decided I could have used it anyway. It’s high carbohydrate but very tasty. The ingredients, as Kate said, go together very well. Thanks for another winning recipe!
Kate
Thanks for sharing, Heather! I appreciate your review. I’m happy they froze well for you.
Heather
Just confirming that they froze quite well.
cmz72085
Can you sub greek yogurt for the sour cream?
Kate
Sure, if you prefer that. It should work fine.
Liz
We love this dish at our house! I’m due in September and looking for meals to freeze . . . have you ever tried freezing this one? Thanks!
Kate
I don’t freeze all my recipes but search through the comments and see what success other readers have had!
MARIKA REPPAS
Will this freezer OK?
Kate
I believe other readers have had great luck with this recipe! Feel free to search through reader comments to get recommendations.