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:
- 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.
Tania
Made them tonight, they are DELICIOUS! Just the right amount of heat- great recipe!!
Kate
Wonderful, Tania! Thanks so much for sharing.
DANIELLE
This is heavenly!
I decided to make dinner for my mom and her boyfriend the night before they left for a vacay to London. Knowing that her boyfriend is vegetarian, I had to turn to google. I came across your page, and I never turned back!
The two could not stop raving about this dish. And honestly, either could I! I paired it with Cilantro Lime Rice – perfection. I’m going to be whipping up more of your recipes this coming week. Thank you, Kate!
Kate
You’re so sweet, Danielle! Thanks so much for your comment and review. I’m glad it all came out so well.
Anna
Hi Kate
Long time lover of your recipes and I have to say that this one is a family favourite in this house – my husband will not stop praising it!
I love that your recipes are straightforward to follow, don’t require a lot of complex ingredients and always taste delicious.
Thank you for your wonderful recipes!
Kate Cross
Made this today, absolutely delicious. 5 star and easy to assemble. Definitely will make this again.
I am vegan so just used vegan cheese and didn’t bother with sour cream, so much flavour didn’t miss it
Thank you. I love your recipes
Kate
Great to hear, Kate! Thanks for sharing.
VALI BRASELTON
Saved this for months and finally made it. Delicious. I have to put the rest away after I serve myself so i don’t eat the whole thing in one sitting. I left out the feta (forgot to buy it). Didn’t miss it, also skipped the sour cream sauce to save a few calories. Could not imagine it tasting any better.
Kate
I’m glad you make it, Vali! Thanks for sharing.
Izzy W
Hi Kate,
I’ve been making the older version of this recipe for several years and although the new one sounds great, my husband loves the goat cheese in the old one. I can’t remember the old proportions or find a copy of the old recipe. Would you mind posting an archived copies for those of us who are slow to change?
Thanks!
Bridget Sheehan
Looks amazing! This is on your “pack for lunch” list- how long is this good for in the fridge? Sorry if I missed the answer in the note above.
Kate
It will keep well covered for 3-4 days. Note, the tortillas can get soft but they still taste delicious! I recommend reheating in the oven if you can.
Nita-Rose
I just made these and they are beyond delicious!
Kate
Wonderful to hear, Nita! Thanks so much for your comment and review.
Nori Heikkinen
Just wanted to note that this has entered my repertoire of classics. I sub out goat feta for the feta, and vegan (either Daiya or Parmela) cheddar shreds for the Monterey Jack, to make it low-lactose. It’s a winner every time!
Kate
Wonderful, Nori! Thanks for commenting and for your review.
Andi
Soooo tasty! These turned out delicious. I’m a busy mom and love to make more or even double the recipe when I cook so I can freeze and have a quick tasty meal without all the work later. Has anyone tried freezing these bad boys?
Kate
I believe readers have had success freezing these, Andi! Thanks for your comment and review.
Lori
Made this for dinner. Didn’t tell my son it was made with sweet potatoes (he supposedly hates them) and he loved it. Definitely will be making again
Kate
Mom win! That’s great, Lori. Thanks for your comment and review.
Dani
This was such a good recipe! The only change I made is that I cubed the potatoes and roasted them that way. Then I didn’t mash them and just mixed them in with the rest of the filling. I just knew I wouldn’t like the mashed texture. The flavors in this was so amazing! The green salsa was perfect!
Kate
Happy to hear that, Dani! Thanks so much for your review.
Tracy
Omg these enchiladas are delicious!! I left out the feta and just used Monterey Jack. Will definitely make these again!!
Kate
Great to hear, Tracy!
Christine
I made these tonight for dinner and they were fantastic!!! I messed up and didnt see salsa verde so i used regular salsa and they were still great! Def making again with the verde. Thank u for sharing!!
Kate
You’re welcome!
nicki
Can I prepare this dish in full tonight and pop it in the oven the next day?
Kate
Hi Nicki! Great question. I haven’t tried that, but you can see if other readers have by searching the comments. The tortillas could get a little soggy from some of the ingredients and being in the fridge overnight. Let me know if you try it!
SW
I made the recipe as written, except instead of topping with red onion and cilantro I topped with avocado (makes a very nice pairing). As I usually have several roasted sweet potatoes in the refrigerator for quick lunch sides, this dish came together very quickly.
All four of us really liked it – even the two teenagers who seldom enjoy the same dish. I will definitely make this again!
Kate
I do love avocado! Thanks for sharing, SW. I appreciate you taking the time to comment and review.
Tree
These enchiladas are sumptuous! We have them regularly! Thank you, Kate!
Kate
You’re welcome, Tree!
Amanda
I made these today and they turned out so well!!! Absolutely delicious and satisfying.
Kate
That’s wonderful to hear, Amanda. Thanks for sharing!
Jaylee
I cook at least two of your dishes every Sunday for meal prep for the week. I post pictures on IG and tag you (when I remember). I have to say, these enchiladas are tied with your Southwestern Kale Power Salad for best recipes of yours I’ve made. There was a lot of filling, so I had two tacos while the enchiladas were cooking. Ah-maz-ing! Can’t wait to eat them all week.
Thank you for doing what you do! I’ve learned so much from following your recipes! Just two years ago, I was teaching myself how to steam veggies. Now I’m making homemade frittatas in my new cast iron skillet and getting requests at work for more of your carrot muffins! What?! Thank you again!
Kate
Thank you, Jaylee! You’re so sweet. I love that you meal prep and C+K makes your menu list every week! Keep letting me know what you think of the recipes!
Lucia
Hello Kate! Thanks for the recipe. I made this except with cooked chunks of pumpkin & freshly made verde sauce. I also made it vegan with vegan cheese & coconut sour cream. It was yummy!
Kate
You’re welcome! I like how you made this your own and very fall feeling. Thanks, Lucia!
Gwen
Hi! If prepping these a day in advance, would you recommend cooking them all the way or just going through step 6 (and then cooking them day-of)? I suppose my question is – how easily do these reheat once they’ve been cooked? Thank you!
Kate
I believe these have reheated well for readers in the past! You can always rewarm in the oven to help maintain the crispy.
Nichelle Rozelle
Girrrrl! Ya done did it! Love this recipe and many more.
Kate
Ha, thank you Nichelle! I’m glad you like this and lots more recipes.
Jeannie Bean
How far in advance can this be made and refrigerated before cooking?
Kate
I’m not sure exact time as I make mine immediately. I would be hesitant to let it rest too long without baking to ensure you get a crispy outer edge on your tortillas. But, you could see what other readers have tried by searching the comments! That can be helpful.
Katie
These are also delicious with your recipe for homemade enchilada sauce instead of salsa verde. Thanks for this yummy combination of ingredients!
Kate
I’m glad you liked this one, Katie! I appreciate your review.
Ria
Very tasty recipe thanks for sharing.
Kate
You’re welcome, Ria!
ELAINA PERLEBERG
This is the second recipe my daughter and I tried as new vegetarians. Fabulous! Love this site. Keep sharing.
Kate
Love it! Thank you again, Elaina.
Patrick Manwiller
My wife often tries to sneak a healthy recipe in on me, but I’m so thankful that she made this one. This will be a staple in our recipe cycle. Too be quite honest, this is one I enjoy more re-heated than straight out of the oven. Perfection!!!
Kate
I love that she ‘sneaks’ healthy recipe on you! I’m glad you were excited about this one, Patrick. Thanks again for the review!
Lian
These are so delicious! I never go meatless because I worry that the food won’t have enough flavor to satisfy my taste buds lol. But these enchiladas are amazing; thanks for sharing!
Kate
Hooray! I’m glad you didn’t miss it in these. Thanks for your review, Lian.
Katie
This will be my new Sweet Potato Enchilada recipe. Used to use a different one, but wanted to switch things up. Glad I did! Love the variations of flavors with feta and cheddar cheese and lime juice! Only change I made was using a more heart salsa (Jack’s Special Salsa- my favorite) rather than salsa verde and turned out great!
Kate
I’m glad you switched it up too, Katie! Thanks for letting me know your thoughts.
Sherrill
These are simply fabulous!! The flavors, the textures. Another win.
Kate
Thank you, Sherrill!
Lelane Rossouw
Great recipe! This was so delicious I can’t wait to make it again!
Kate
Thank you, Lelane!
Michelle
Can we substitute flour tortillas? Thanks!
Kate
That should work.
Walter
Hello Kate,
What a great recipe. It’s so easy to put together and tweakable
You are my go to food blogger. I’ve made quite a few of your other recipes, but I’ve made this particular one around 4 times this year. I usually use pinto beans.
I’m not a vegetarian, but I am trying to eat less meat thru out the week.
I just bought your cookbook a couple of weeks ago.
Cheers
Kate
I love it! Thank you, Walter. I’m excited you got the cookbook.
Kathryn
So so delicious!! We loved warming them up for breakfast too!
Kate
I’m glad you loved it!
Lily
I always love your recipes; about time I left a review!
Made these tonight, and they were delish! I softened the sweet potatoes in my Instant Pot because I didn’t want to wait to cook them in the oven :) 4 mins on high pressure and they were perfect (for me): soft and easily mashable. Also added yellow pepper because I had some, and 1/2 tsp ground coriander. It was spicy and delicious! Thanks, Kate!
Michelle
Really tasty
Kate
Thanks, Michelle!
Lynn
This dish was amazing! I was skeptical with the sweet potatoes and this is now going to be a go-to!
Kate
I’m excited you loved them! Thanks for the review, Lynn.
Patti
Hello! Do you bake the enchiladas at 400 too?
Kate
Yes! :)
Fizza Qureshi
I made some today – everyone loved it! Would definitely make it again; super easy to make and tastes delicious!
Kate
Wonderful, Fizza! Thanks for your review.
Jenn
Made this last night for dinner and it’s SO GOOD! I would definitely recommend to everyone. We didn’t roast the sweet potato’s as I was short on time, so I boiled them and they still came out great.
Kate
Thank you, Jenn! I’m glad you loved it.
Jeanne Oberkirch
OMG! This is absolutely delicious! Definately a keeper!
Kate
Thanks for sharing, Jeanne!
charlene wilde
Love these, just like so many of your recipes. Thank you
Kate
Thank you, Charlene!
Valentina
Holy s#%+! ITS SO GOOD. For realz peeps! Make it, eat it, enjoy it, impress with it! :)
Kate
This made my day! Thanks, Valentina. I’m happy you are so excited about this recipe!
Melissa
Made these last night and they are so good. I followed your advice and got good quality tortillas and it really makes a difference. I don’t usually love corn tortillas. This is another one of your recipes that I will be making again. Can’t wait to make this for my friends. I added some chunks of avocado as well. Every one of your recipes has been a big hit. Keep up the great work! Your cookbook is one of two or three that I reach for most often. I tell all my friends about it when they ask for recommendations. So happy I stumbled upon your website a few years ago.
Kate
Thanks for coming back for more recipes, Melissa! I’m glad you got good corn tortillas. It does make a difference. I appreciate your review!
Peg
Great recipe!! I would leave out the feta though as it takes away from the sweet potato flavor. Also would add oven temperature for baking. I used 375 degrees. I’m going to make this again and try the vegan version. Thanks for a great recipe.
Kate
You’re welcome!
natalie
are these freezer friendly?
Kate
I haven’t tried them, but I recommend checking the comments to see if other readers have and their tips!
Katie
This was delicious!!! So easy to make, thank you for posting!! I shared a pic of the final product on my Instagram and already had a couple pleiple ask me about the recipe…forwarding them to your page, thanks again so much!
Kate
Love it, Katie! Thanks for commenting and sharing your love of C+K.
Karen
Looking forward to trying this recipe. It looks GREAT. After searching the comments, I was unable to find any info/feedback on whether this can be prepared the day before. Options would be baking and reheating, or assembling, refrigerating, then baking the next day. Thanks in advance. Also, I was unable to access the nutrition information for this recipe; link did not work.
Kate
Thanks for sharing! The nutrition link looks to be working, make sure you allow plug-ins as it acts like a pop-up.
Elizabeth
Hi there – this looks amazing!! I was thinking of throwing some shredded chicken in the mix for extra protein, what are your thoughts? Also, do you think this would last as leftovers? For how many days? We do a lot of meal prepping in my house but I worry this would get soggy. I appreciate your response!
Kate
I’m a vegetarian so I don’t have too much to add with animal protein, sorry! I would see if others have tried it. I don’t see why it wouldn’t work.
Paul Moeseenko
Made this today in place of another red sauce recipe. Your recipe turned out great. I added Beyond Meat Beef Feisty Crumbles to the filling and used a 28 oz can of Las Palmas Green Chile Enchilada Sauce. Thanks for the recipe (your pictures of the dish looked great, also).
Kate
Thanks for sharing, Paul!
R
I made these tonight, with a few modifications. I apparently missed getting a jalapeño at the grocery store, so I didn’t add that, and I didn’t feel like mincing garlic, so I just threw in 1/4 tablespoon of garlic powder. I added the juice of one whole lime (No idea how many TBSP that is). Next time, I think I would like to add some caramelized onions. I heated up the corn tortillas in a large skillet on medium low heat, four at a time, to keep things moving along. I still had some filling left over once the casserole dish was full, so my roommates and I stood around and filled the corn tortillas with the sweet potato mix and drizzled some salsa verde on top and ate it right there. Since we weren’t hungry after that, I wound up putting the whole casserole in the freezer, uncooked, with hopes it will be easy to throw in the oven this weekend and add the rest of the toppings. Overall, super super tasty!! I will definitely be making this again!!
Katie
Made these for New Year’s and they were an absolute hit!
Kate
Great to hear, Katie! Thank you for your review!
Jessica Lira
Hi all,
Could this recipe work with a red las palmas sauce?
Kate
It should, I just prefer my recipe. Let me know what you think, Jessica!
Amy S.
Really enjoyed this recipe. Topped with avocado. My husband took leftovers to work for lunch. I had to laugh when I received this text from him while I was at work the next day:
“I’m pretty sure those enchiladas that I had for lunch might be my FAVORITE enchiladas in the history of my existence.“
Kate
What a great text! Thanks for sharing, Amy.
Heather
Amazing! I roasted sweet potatoes the night before which helped on the night of assembly.
Thanks Kate for another vegetarian meal that my family loves!!
Kate
Great idea, Heather! Thanks for your review.
Dee Dee
I just layer tortillas (like lasagna) avoiding the need to heat, and making it much quicker to assemble! We cut into squares instead and it works just fine!
Kate
Thanks for sharing, Dee Dee!
kathy
These are delicious and very filling. I make a double batch as they make good lunches for both work and school
Kate
Thanks for sharing, Kathy! I appreciate the review.
Christine Maloney
Very delicious and easy to make
Deirdre A Clarkin
W e loved it—- made it a little differently. Added more black beans and instead of rolling things up in the tortillas — I placed a layer of tortillas on the bottom layer of salse verde, added all the filling, then put another layer of tortillas, then topped with the rest of the salsa verde and cheese. Easier and faster.
Kate
That works! Thanks for sharing, Deidre.
Sara
Made these tonight for me and my very picky and meat-loving fiancé and we both loved them. After a a lot of complaining about “something weird again, AND no meat!?” while we were cooking, he had to give me a look after a few bites that said, “I hate to say it, but you were right. This is really good.” Did everything according to recipe other than a bit more cheese on top (and I freshly shredded mine because I couldn’t find it pre-shredded so it was extra good), topped with sour cream and avocado. Thanks for a great recipe that we both like, is healthy, and will leave lots of leftovers for the week!
Kate
Something great to look forward to for the week, Sara!
Sophie
I made this fish a couple weeks ago and let me tell you, this is by far one of my favorites. Such a simple meal with so many great ingredients and flavors. I will definitely be using this recipe again
Kate
I’m glad this is a favorite, Sophie! Thanks for coming back to comment!
Aliza
Kate – I made this once before as written and loved it. Making it again tonight I got lazy and put the baked sweet potato halves right into my casserole dish (after baking cut side down, as you say) and dumped the filling on top of the sweet potatoes (I even left their skins on because I love eating the skins). Then I tore up 2 corn tortillas into small pieces and scattered on top and topped with the salsa verde. Baked it til bubbly and the torn tortillas were a little crispy. Still delicious like this!!! The combination of ingredients is a winner!!
Kate
Thanks for sharing, Aliza!
Kourtni
OMG AMAZING. I substituted sharp cheddar cheese and mozzarella, because that’s what I had on hand. And it was sooo delicious. I’m very surprised it was such a huge success, because my husband HATES sweet potatoes. He didn’t even notice they were in there. In his words
” OMG, THIS IS DELICIOUS”
Kate
I love it! Thanks for letting me know it was a hit.
Elle
Thanks for the recipe it was delicious. I tweaked it by using Greek plain yogurt instead of sour cream and made a green chile sauce instead of the salsa verde. I also put some of the sauce inside before rolling up the tortillas. All in all, yummy recipe.
Kate
You’re welcome, Elle!
Linda
I made it this evening, and it was easy and really tasty! Great recipe!
Kate
Thank you, Linda!
JP
Wow, this was insanely good!!! I swapped in a can of pinto beans instead of black (hubby’s preference) and chopped up some jarred escabeche because I forgot to buy the fresh jalapeño. One weird thing that happened – after baking, the bottom of the corn tortillas fell apart and puffed up into globs of mushy masa. Still delicious, but any ideas on why this would happen? Maybe the filling was too wet? I drained the beans….but not the green chilis.
Heather
Made these for vegetarian company over the weekend. I’m not a vegetarian, but thought they were delicious. They were a hit.
Kate
Thank you, Heather!
Jen
Awesome recipie! I make 3 versions of these for the varied diets in my home- I like these so much I’m willing to have 3 different types – bean free (add chicken) ,dairy free , and just like the recipie says. My non vegitarian friends even like them without meat.
Kate
I love it! Thank you, Jen.
Marjorie DiMartino
Hi, Did you mix in 1 cup of shredded monterey jack cheese in the filling, then another 1 cup on top? I can’t find the directions for the filling step before adding the sweet potato. Thanks!
Patrica Gorely
Kate these were so good, thank you.
Kate
Happy to hear that, Patrica!
Lauren Leitkowski
I am a personal chef and made this last night (2/28/19) for a vegetarian family I cook for. They told me these were literally the best enchiladas they have ever had, and they’ve been to plenty of Mexican restaurants.
I am so happy I found your site because everything I’ve made from here has been really delicious.
Kate
I love it! Also, what a cool job! Thanks for the review, Lauren.
Dawn Adcock
This recipe was amazing, my husband said it is one of his favorites. I used the leftovers to make breakfast burritos. Yummy!
Kate
I’m so glad you enjoyed it, Dawn!
Michael and Jean Marie
Just made these tonight we thoroughly enjoyed them this recipe is going into our new favorite recipe collection thanks
Kate
Happy to hear, Michael & Jean! Thanks for sharing.
Stacy
Oh. Man. This is delicious! I could eat it every day. I threw half an avocado in the blender with sour cream, a touch of lemon and water for the sauce. Mmmm, this recipe is perfection. I’m not a vegetarian and I don’t miss the meat. Thank you!
Kate
I’m so happy to hear that! I love the idea of the avocado and sour cream. Thanks for sharing, Stacy.
Ericka
These were the BEST enchiladas I have ever made….delicious!! My husband high fived me twice during eating this…Thank You!
Kate
Great to hear, Ericka!
Sarah
So delicious! My fiancé doesn’t usually feel satisfied when we don’t have meat on the plate but neither of us missed it with these enchiladas. I had a lot of extra filling since I was just cooking for two so I froze it so I can make these again in a little while. They were even great reheated the next day. Very satisfying and flavorful!
Kate
I’m glad this one did the trick, Sarah!
Val
Made this for a dinner party. Delicious & easy to make! Thanks
Kate
You’re welcome, Val! Thanks for your review.
Alexis
Made as written, and it is absolutely delicious! A lot of my friends are or are becoming vegetarian and this is definitely a keeper!
Kate
That’s great! Thank you, Alexis.
Vanessa Medina
I just made this tonight and holy Moses it’s amazing! I’ve added this to my meatless Monday repertoire. Thanks so much!!
Kate
You’re welcome, Vanessa!
Meg
Hi Kate,
Thank you for the delicious recipe! They are great! Spicy with the right amount of cheese. I used flour tortillas. What size tortillas is best for this recipe? Thanks!
Kate
I’m so glad! I used corn tortillas for this recipe, which only come in one size (about 6″ diameter). Hope that answers your question!
CHRIS
Made these tonight and they turned out very well.
We had fried potato and soyrizo tacos yesterday, so I used the leftovers instead of the sweet potato/beans. Not quite as healthy, but it’ll do. Skipped the chili powder/cayenne because soyrizo, and added the diced onion to the filling. FWIW, if you are near a Trader Joe’s, the Israeli feta is a game changer. One of our house’s favorite cheeses. Despite my love of green chilies, I had Hatch red chile enchilada sauce in the cupboard, so I used that. My budding vegetarian daughter proclaimed them great! Bookmarked.
Kate
Thanks for sharing, Chris!
Patty
Loved these enchiladas. My family raved about these and the chili. Your website is my go to for delicious vegetarian meals.
Kate
I’m happy to hear both of those things, Patty! Thank you for your review.
CS
These look great but the link to my favorite, your black bean vegetarian enchilladas, is broken. It goes straight to the JPG photo from the recipe now. Please fix, love that recipe!
Kate
Hi CS! I’m sorry for your experience with Cookie and Kate this weekend. My website hosting made a big mistake and I’ve worked with them to resolve the issue. All should be working now. Let me know if you have any issues!
Barb lindde
I’ve been wanting to make this for a few weeks, but when I clicked on the button to make it all I got was a picture. Glad that was fixed because this dish was yummilishous
Kate
I’m sorry you experienced issues! It should all be working now.
Matthew
This was great! And when I reheated leftovers at the office the next day, a coworker said “that smells good!”
Kate
Winning lunch! Thanks for your review, Matthew!
Raneeta
Sounds delicious! Anxious to make this recipe! What size tortillas did you use? Thanks for all the great recipes!
Kate
Hi Raneeta! These are corn tortillas for this recipe so there is one standard size.
Lindi
This recipe was BOMB! Warning: it’s a little spicy — but I love spice so it was right up my alley. Made 3 meals out of it for 3 people. Great warmed up in the oven or microwave. Definitely going to make this again!
Kate
Thanks for sharing! I’m glad you really liked it, Lindi.
Jasmine
Omg these are absolutely unreal!!! I found myself craving another an hour after dinner even though I was still full thank you!
Mark Walters
This recipe is delicious, I’ve made it twice now. The great thing about it is the leftover sweet potato mixture can be used as a salad so it’s multi-purpose goodness becomes something else that is tasty.
Super easy to make which makes this dish even better.
Thank You!
Shelly
This dish is amazing. I made it for many non vegetarian friends and they ask for the recipe.
Kate
Wonderful, Shelly! Thanks for making another one.
Robin
Is there a reason this is different than your cookbook recipe with homemade enchilada sauce? Is one of them better?
Thanks!
Kate
Hi Robin! They are two different recipes with two different type of sauces. That’s it! :)
Rebia
This sounds delicious! Could I prep this over the weekend and then bake during the week?
Kate
I don’t usually have luck with pre-prep without baking. Maybe try the filling, then assemble when ready.
Brooke
Reallllllly yummy recipe – oddly enough, this saves pretty well. Yes, the tortilla is a slightly soggy, but I found this really great for a week of meal prep because it’s so easy to just grab a slice and put it into a container. Reheating dishes like this may be blasphemy to some, so I apologize if this offends anyone.
Make sure you add the red onion, sour cream, AND CILANTRO – they complement the dish wonderfully. This dish is VERY filling, too!
Kate
Thanks for sharing this is a great meal prep option for you! Thanks for the detailed comment and review, Brooke.
Kristin
I made these tonight and they were amazing! I halved the recipe, and cubed the sweet potato. I cooked the sweet potato in the oven until all the other ingredients were ready for the filling and let them finish cooking in the enchiladas. they can out perfect! This is the third recipe I’ve made off this blog and they have all been incredible. So happy I came across this blog.
Kate
Thank you for sharing! I’m glad you are enjoying the recipes, Kristin.
Kathryn
We’ve made these four times in the last couple months. We’ve slowly transitioned to vegetarianism and your blog has been such an amazing resource. Thanks for your lovely recipes!
Kate
You’re welcome, Kathryn!
Rach
My husband eats like a five year old (think chicken tenders and pizza every night) and HE WENT BACK FOR SECONDS!! First time since we’ve been married I’ve found a vegetarian recipe he’s eaten. I think this might be the most vegetables he’s eaten in a single serving since we met. Thank you so much. I can’t wait to try another recipe from your site! Xxxx
Kate
I love that, Rach! Thanks for sharing. Way to pick a great one for them!
J Hartigan
Just made these and they were DELICIOUS! Perfect spicy kick and so flavourful. Only thing I forgot was the cilantro and that would’ve put it over the edge — I won’t forget it next time!
Can’t wait for leftovers!
Kate
Leftovers of this recipe are good! Thanks for your review, J!
Karen
Made this tonight for a meal train and family dinner. It was amazing. I went light in the salsa and cheese on top. A little heavy on the jalapenos for some extra kick. So good. Loved it. Will definitely put it in the dinner rotation!
Kate
Great! Thanks for sharing, Karen.
Maya
This was an AWESOME Sunday night meal in our house last night. We cut out the green chiles, jalapeno, and cayenne to make it more palatable for our 2 year-old twins, and found a mild green chile salsa. We also ran the black beans through the processor so that our son wouldn’t pick them all out (he recently made the arbitrary decision that he doesn’t like the texture of beans- it’s a toddler thing, I guess). We also chopped up some avocado and threw it on top.
The enchiladas were a HUGE hit! They were gobbling it up, garnishes and all. Aside from the deliciousness of this meal, the best parts were: 1. We have leftovers for tonight so we won’t have to whip up dinner in the after-work, after-preschool rush. 2. This recipe was easy enough for my husband, the VERY amateur cook, to handle on his own. He was so happy this morning when our daughter said, “Daddy, I wuvved the enchiwadas yesterday!”
Kate
I’m glad you were able to make this work so well with your littles! I love the creativity. Thanks for your review.
Stephanie
This recipe was absolutely delicious, thank you for sharing! The only thing I substituted was the the green chilies. I had to do a can of fires roasted tomatoes & green chilies because I couldn’t find cans of diced green chilies. We loved all of the flavor combinations.
Kate
You’re welcome! Thank you for sharing what you did, Stephanie.
Marilyn Yelder
I want to make this vegan since my husband does not eat animal products; what do you recommend for a cheese substitute?
Kate
Hi Marlyn! You could try this with it: https://cookieandkate.com/vegan-queso-recipe/ and or this one too! https://cookieandkate.com/vegan-sour-cream-recipe/