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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lorrie Crawford
The black bean and sweet potato enchiladas are sooooo good!!
★★★★★
Denise
These are delicious! Will definitely make them again. Only problem was that the tortillas fell apart when I moved the enchiladas from pan to plate. Any advice on keeping them intact?
★★★★★
Kate
Hi Denise, glad to hear it! I wonder if a different brand of tortilla might hold up better. Other than that, maybe let the enchiladas cool a bit longer before serving, and use a sturdy wide spatula for scooping. Hope that helps!
Denise Shaw
I TOTALLY forgot to let them cool, so that’s probably the issue. They looked and smelled so good, I didn’t wait!
Ieis
I made these but with flour tortillas because corn is unhealthy, and they were absolutely delicious! 10/10
★★★★★
Kim
IEIS– Corn is unhealthy vs flour? That’s the opposite of the general accepted sentiment on the topic.
★★★★★
Denise
Forgot to mention in my earlier comment that I made the vegan version and, instead of vegan sour cream, I added a small can of creamed corn to the filling. It was FABULOUS!
★★★★★
Bekah
Hi! My family loves this recipe! I was wondering if these can be made ahead at all (or frozen)? I wasn’t sure if the tortillas would get soggy? Thank you!
★★★★★
Kate
Hey Bekah, glad to hear it! I’m planning to do some extensive casserole freezing tests soon in order to offer better guidance. I suspect that you could assemble these a day or two in advance before baking, though I haven’t tried. There’s a chance the tortillas might get soggy, but maybe not terribly so? I’m really not confident in offering freezer suggestions, but will definitely update the recipe notes once I figure it out.
Bekah
Thank you so much! I’ll be so curious what you learn!
Jamie
I froze half of the sweet potato filling for another time, and it held up really well! Then I just needed to assemble and bake :) These are SO yummy, and I share this recipe with everyone. Thank you!!
★★★★★
Nicole
I’ve made this dish twice now and both times froze the left over filling — and both times it held up spectacularly and made the next assembly that much easier.
I love this take on enchiladas! Whenever my friends tell me they are trying to eat more vegetarian meals, I share this recipe with them. Thank you so much!!
★★★★★
Astha
How would this go with red enchilada sauce? My daughter doesn’t eat spicy so I have red and the green sauce. I guess I will know soon! Thanks for the recipe! Love your site!
★★★★★
Kate
I think red enchilada sauce would be great!
Megan
Highly recommend this recipe!! So good!
★★★★★
Kate
Thank you for sharing, Megan!
Jen
These are seriously so good! My husband who regularly reminds me that he misses meat even said how much he liked them and is asking if we can make them again pronto! That’s a high compliment!!
★★★★★
Kate
Wonderful to hear, Jen! Thanks for your review.
Kat
Thanks for this recipe! It was easier than I anticipated, and I’ll definitely make it again. (I also roasted the potatoes a couple hours before I started prepping dinner and that made it all the more a breeze.) It’s harder to find the canned diced green chiles here in the UK, but it was still great without them!
★★★★★
Jenna
I just made this for dinner and it is fabulous!!! Thank you so much for the great recipe! A hit with meat eaters, even!
★★★★★
Nicole Lang
I LOVE this recipe. I was trying out different vegetarian recipes and this dish really stood out to me. I was amazed with how delicious it was and highly recommend giving it a shot if you are on the fence. It was fun to make as well.
★★★★★
Lillian
Can they be frozen?
Kate
These should freeze well, Lillian.
Cathy
My daughter request this recipe all the time. We usually make it as written, which is delicious, but lately we’ve been avoiding dairy. We followed the recipe, but omitted the cheese and sour cream. We topped with homemade cashew cream, chopped red onion, and cilantro. Still amazing. Thank you for such an awesome recipe!
★★★★★
Kate
Sounds like a great way to make this work for you, Cathy!
Janelle Christian
I made this during the 2020 isolation period, when delicious, comforting food seems especially important. It exceeded all expectations!! The prep was surprisingly easy, and even with mods due to the food on hand (had to sub mozzarella and cheddar for the jack and feta; omitted a can of green chiles), it was incredible! Savory, creamy, flavorful and hearty– I think hubby thanked me 5 times during dinner. :) Thank you so much for the recipe!!
★★★★★
Kate
Great to hear it was a hit and that you were able to make it work with somethings you had on hand, Janelle! I appreciate your comment and review.
Gloria
I’m making now and want to freeze….should I assemble and then freeze and then bake when ready for them? Or should I assemble bake and freeze?
Kate
Hi Gloria! That’s a good question, and I’m doing some test runs soon for a freezer guide. I’m not 100% confident, but I think the odds would be more in your favor if you bake, allow to cool completely, then freeze. Then, you can simply reheat until heated through.
CT
This recipe came out so good! I wound up using larger lowcarb wraps and cutting them in half to fit across the length of the pan. So tasty and easy to reheat the next day under the broiler! Will certainly make these again.
★★★★★
Lynn
Delicious. Will definitely use again. I used regular salsa but salsa verde will definitely be tried next time.
★★★★★
Molly
This Is one of my favorite dishes!! I was so happy once our store got beans back in stock so I can make it during our “safer at home” lockdown. HORRAY Enchiladas!
★★★★★
AMANDA
Excited to try this recipe today! Have all ingredients except for canned black beans. Darn it. Have cannellini, dark red kidney and retried black beans. Might these work as substitute?
Kate
Out of your list, you could try refried beans or red kidney beans? The texture of refried would be a little different, but still work. Red kidney would give you different flavor too.
Preeti
Loved this recipe! I always tent to steer away from the recipe if I don’t have something but I followed this one 99% and it was absolutely delicious.
Two changes I made:
More beans, 1 extra jalepeno
Result was a delicious spicy enchilada with hints of sweetness in every bite.
★★★★★
Preeti
Loved this recipe! I always tent to steer away from the recipe if I don’t have something but I followed this one 99% and it was absolutely delicious.
Two changes I made:
More beans, 1 extra jalapeno
Result was a delicious spicy enchilada with hints of sweetness in every bite.
★★★★★
Kate
Love to hear that, Preeti!
Kim
So happy to realize that I had all the ingredients on hand to make these, and even happier for the accolades at the dinner table! My husband who normally doesn’t appreciate vegetarian meals went back for seconds. Success! Thanks so much!
★★★★★
Val
Kate, every single recipe I have attempted that is created by you is absolutely stellar. These enchiladas are no exception. My entire family gobbled them up and wanted more. I used your homemade tomatillo salsa with these – WOW. Simply delectable.
I’m always impressed with how you manage to perfectly blend flavors and balance spices and textures. Thank you for sharing your beautiful creations!
★★★★★
Karen
Could this be layered and made into a casserole instead of rounded up enchiladas? If so, how would you modify it? Thanks!
Kate
Hi Karen, You could try it. I do have a enchilada casserole: https://cookieandkate.com/vegetarian-enchilada-casserole-recipe/
Krista B
I made this tonight and used your homemade red enchilada sauce instead of tomatillo salsa since we didn’t have it…wow yum!! Thanks for a great meatless option!
★★★★★
Margo
I made these last night and topped them with your Quick-Pickled Onions — so delicious. Thank you for helping me expand my collection of meatless meals!
★★★★★
Rodney L Scyphers
This was delicious! I agree the sweet potatoes and black are a natural. I used green salasa as the enchilada sauce. I put extra cheese and a sprinkling of raw onion in each tortilla then the sweet potato/black bean mix. Almost-vegan wife was happy. Good, easy meal. Thanks.
★★★★★
Hannah
Made the recipe exactly as described. It is now easily one of my favorite recipes! Even my non-vegetarian family went back for seconds and asked for the recipe.
With about 1/2 c. filling in each enchilada, I ended up with 9 enchiladas.
★★★★★
Karalinh
This recipe is the best! I have come back to this recipe time and time again. Now that we are making bulk meals it’s been doubled and tripled.
Thank goodness for you, Kate!
P.S.
The only thing we add is roasted bell peppers – any extra filling gets eaten on the spot. Haha
★★★★★
robin
These are by far my family’s new favorite. We were not precise with the ingredients, but the general flavors were fantastic. We used turmeric instead of cumin. We omitted the feta. We used chipotles in adobe for a rich, smoky dimension instead of the green chiles. We felt so nourished with the sweet potatoes and black beans.
Thank you.
★★★★★
Carolyn
this recipe has earned a spot in our regular dinner rotation. i usually make it as written, but this week i didn’t have any salsa verde so i used your enchilada sauce and i think it was even better!
★★★★★
Kate
Thank you for sharing, Carolyn! I appreciate your review.
Samantha Garcia
How long will these freeze for?
Kate
Hi Samantha! Recipes like this usually last for 3 or so months. If longer, you tend to get freezer burn.
d
delish/made for the family tonight, they loved em. my daughters hate sweet potato.
★★★★★
Elsa Rocafort
Are half of the instructions missing?
Kate
Hi Elsa! I’m seeing all steps from 1 through 9. Are you not?
Elsa Rocafort
Sorry I think it was my phone. Looks like a great recipe. I’m excited to try it. Thanks.
Kavita
Made this today was AMAZING! We don’t get Canned salsa verde in the UK so I used your roasted red pepper sauce instead and it was still just super super tasty! I was going to freeze it but as it’s so tasty I’ll eat it again tomorrow! Thank you so much I’m going to try the butternut squash tacos next! Love your work ! Xx
★★★★★
Jen
Delicious! Will make again for sure!
★★★★★
S.S.
This was so yummy! My picky eater husband approved! He’s usually a big skeptic with sweet potato but he was the first to say “this is so good” tonight!
★★★★★
Georgia
Really good! Such an interesting mix of ingredients but totally on the mark!! Everyone in my family liked it!!
★★★★★
Mary Margaret Herman
What temperature do you bake the enchiladas at?
Kate
Hi Mary! 400 degrees F, just like roasting the vegetables. I hope this helps!
Rachael
This is one of my favorite recipes to make. It’s so easy and delicious!
★★★★★
Kate
Thank you for sharing, Rachael!
Kim
I accidentally peeled sweet potatoes and are roasting them now. Can I still use them?
Kate
For sure! Did you slice them in half or into smaller cubes? Either way works. Cubes might be done sooner than suggested within the recipe. Just bake until they’re nice and tender. You could try mashing some of the cubes with a fork for some creamy texture.
Annie
Hi, what could I replace the salsa verde with? It’s impossible to find here in France and tomatillos don’t exist here…
Or it is possible to make a kind of salsa verde with regular tomatoes instead?
Thank you for your reply!
Kate
Hi Annie! I think you’ll want to use either red salsa or enchilada sauce instead (I’d probably opt for the enchilada sauce). If you make the sauce, use a mild chili powder (I’ve heard they’re generally quite spicy outside of the States).
Keveney
Just made these except I added chicken to half of them cuz you know the boyfriend can’t eat anything without meat in it ♀️ But they were a hit! Sweet mixed with the spicy was a perfect combination! Will definitely try this recipe again ☺️
★★★★★
Leslie Carleton
OK I never, ever leave comments. But I have to tell you I have been making this recipe for 2 or 3 years and it is my go to comfort food, it is so, so good. Truly a splendid recipe that everyone loves. I double the recipe now with my houseful of quaran-twenties (adult kids) it is gobbled up at a single meal. Your recipes are wonderful, solidly successful, and I thank you for everything you put into your site and sharing your recipes
★★★★★
Taylor
Can you use flour tortillas instead?
Kate
Sure! The smaller-sized flour tortillas (about 8″ diameter) will work well. Given their larger size, you’ll likely want to stuff them fuller than indicated here, so you’ll end up with a few less enchiladas (but each enchilada will be more hearty).
Marcía Goodman
Thank you for answering the question about flour tortillas! I am not a huge fan of corn tortillas so I was going to substitute flour tortillas:)
Kelly
Made these tonight for my family of 4. My daughter and I are vegetarians and then I have two meat lovers and the meat lovers really liked it a lot and agreed I can add it to the rotation. I added some raw chopped onion to the filling and doubled the chili powder to kick it up a little. Will definitely make again and recommend to some friends.
★★★★★
Kate
I’m so glad to hear it, Kelly! Hooray for a dish that pleases everyone. Have a great weekend!
Victoria
This was so delicious! My family loved it.
★★★★★
Molly
This was really delicious. I baked the sweet potato ahead of time, so it made a quick weeknight dinner.
★★★★★
Melissa
I made this recipe for the second time tonight and it is my new addiction. The filling is my favorite of any enchilada I have ever made. I used homemade tortillas for half of the enchiladas tonight and they held up way better than the store bought ones. Looking forward to my lunch leftovers!
★★★★★
Annie K
One of my favourite Cookie & Kate recipe’s! There’s so much flavour packed into these tasty enchilada’s. An idea for any leftover filling mix is to fry up a quesadilla the next day. Thanks Kate!
★★★★★
Kate
Thank you, Annie! This is a great favorite to have.
Monica
Delicious! I love this recipe and made it for my vegetarian neighbors when they had a baby. They loved it too! It keeps well for leftover lunch :) Yum!
★★★★★
Amriel
So, I am wanting to make these, but ingredients are a problem right now. I’m wondering how they would be with your red enchilada sauce recipe instead of the verde?
Kate
Hi there! I think the red enchilada sauce would be great here.
Heather
These are delicious! Instead of rolling each tortilla like traditional enchiladas, I made layers in the casserole dish. It is now a family favorite like several of your other recipes. Thank you! :)
★★★★★
Kate
You’re welcome, Heather! Thank you for your review.
Julie
Delicious!
★★★★★
Gigi
Oh. My. God!!! These are soooo delicious! My family likes a lot of spice, so I doubled all of the powdered spices. My daughter gave it an A+!! As a vegetarian, I appreciate these so much. Tons of flavor!! I didn’t have any feta, so I went half and half with Monterrey jack and sharp cheddar. If you don’t like spicy stuff, put more sour cream on, to balance everything out.
Great recipe! I will definitely make this again. ♥️
★★★★★
Duncan Meulema
THIS IS THE BEST MEAL WE MAKE !!!! THANK YOU.. we love it so much .. This is actually our favorite.
★★★★★
Rachel
Looks delicious! Can you make in advance, keep in fridge and bake right before serving?
Kate
Hi! This does make good leftovers so you could try to reheat as needed. I wouldn’t store too long without baking it as it could result in a mushy and not evenly spread result. If that makes sense?
Helen Vanderlan
This is one of our FAVORITE weekend gottahaveleftoversforwork meals! I quick picle the red onion for another burst of brightness and we’ve discovered Trader Joe’s has blue corn/flour tortillas that are GREAT in this! Thank you!!! :)
★★★★★
Laura
Recipe notes:
* I bought taco-sized tortillas and the recipe made 14 tacos, not 10
* I used a large jalapeño and then discovered I was out of chili powder, so I used a little extra cayenne. I was worried that I’d overheated the filling until I mixed in the sweet potato and suddenly the spice was well balanced. So don’t panic if you taste test and worry!
Taste notes:
My family was thrilled with the enchiladas. I served it with Cilantro Lime Brown Rice. Since there are 3 of us, I expected it would be two dinners. Much to my surprise, I heard my daughter heat up more at midnight (I have never known her to have a midnight snack before, so that is a huge compliment from a discerning palate!) And then lunch time came the next day–there will be no second dinner! That’s great, I’ll make more!
★★★★★
Victoria
My family LOVED these!
★★★★★
Robin
Super good and easy! I used canned sweet potatoes which cut down on the time and I had them on the shelf which worked great. I also didn’t have lime but I had Trader Joe’s Chili Lime Seasoning which was a delicious kick! Thank you!
★★★★★
Annie
We LOVE this recipe!!! Thank you so much! It’s a family favorite! I generally omit the feta bc I don’t have it on hand and I’ll add another can of black beans to make it go further for our family of 5. Thank you!!!
★★★★★
Kadi davis
These were PHENOMENAL! We aren’t big sweet potato fans so we made with gold potatoes and they still turned out great. Also misread salsa verde and just used salsa and they still worked out. Everyone was impressed!
★★★★★
Kate
Thank you for commenting, Kadi. I’m glad you loved this recipe.
Jessica Lee
Oh my goodness, this was SO SO good. I made as instructed, minus the onions at the end by personal preference. I used 2/3 chile verde from Trader Joes, and then 1/3 green hatch chile salsa to add more spice. This is a favorite!
★★★★★
Jessica McManus
YUMMY! I had to sub quite a few ingredients because I live in a small area of the UK, but they turned out so well! Very simple to make. Definitely adding this to my recipe staples. Thank you for the great recipe.
★★★★★
Kate
I’m glad your substitutions worked so well, Jessica.
Anna Pollak
Made these for the second time last night! They are DELICIOUS!!!! Such a good combination of different flavors and just a little bit spicy which we love. Thank you so much for sharing!!!
★★★★★
Mt
Thanks for the recipe. I made it for my wife and she loved it.
★★★★★
Al
I loved this dish SO much. Seriously one of the best I’ve made in awhile. I subbed feta for queso Fresca because feta, to me, doesn’t go with a Mexican dish. And I also added shredded rotisserie chicken to some of them to add a little extra protein.
★★★★★
Lisa
This was so delicious! I used your enchilada sauce recipe instead of the salsa verde and it turned out great! I did omit some of the spices from the filling just so it wouldn’t be overwhelming when combined with the enchilada sauce. So good! Will def make again!
★★★★★
Sue
I just made these and they are spectacular. I’m always on the lookout for a new recipe when we get together with our friends. This one has moved to the front of the line!
★★★★★
Kate
Great to hear, Sue!
Beth
This recipe is amazing! My family can’t handle spice at all so I left out all the spicy ingredients. I used a regular red salsa on the top. Couldn’t find any Monterey Jack cheese here (Canada) so substituted with gouda. It was so good! We all loved it.
★★★★★
Kate
Great to hear you loved it, Beth! I appreciate you taking the time to review.
Karen
Any updates on freezing and baking later? I’m making it tomorrow to bring to my daughter and granddaughters. If may try to wrap up the tortillas after filling them, wrapping tightly, cut up the toppings and bag separately. Then give them the instructions for pouring the sauce in the pan when they are ready to bake. Might keep for a few days that way. I’m giving it 5 stars cuz I think they will love it.
★★★★★
Kate
Hi Karen! You could freeze this once it has completely cooled in a freezer safe container. Either all together or pre-portioned out if you like.
Dipti Lacy
Amazing! Thanks for sharing. I layered these like a lasagna. It worked fantastic. This is a keeper.
★★★★★
Karen
They were a hit with my daughter and granddaughter! One more question, what size tortillas do you use? I will make them again for my family and will share the recipe with friends. Thank you!
★★★★★
Kate
Hi Karen! I usually use 8inch tortillas.
Jan S.
I LOVE this recipe and so does my entire family who usually are on the fence with sweet potatoes. I’ve made this dish countless times and it’s always a hit. I’ve also used the fresh tortillaland tortillas. You have to cook them, but so well worth the effort!
★★★★★
Stacy
My husband and I LOVE these!! They’re in the monthly rotation. For some reason, I usually end up with filling leftover so I use it to make quesadillas. Tonight, I did a mashup of the filling from this and your hummus quesadillas! Amazing. It gave me the creaminess without all the cheese. Sooooo good. Thank you!!
★★★★★
Emily
I made this last night for my brother and sister-in-law who both are used to eating lots of meat. They loved it!! (And so did I! So tasty!!!) They even asked for the recipe. :)
★★★★★
Katie
This recipe is amazing. I can’t count how many times I’ve made it over the past couple of months!
★★★★★
Drew
Just made this and it’s delicious! Wondering how I can reheat it since I made this for just myself.
★★★★★
Kate
Hi Drew! You can reheat the individual servings, if you like.
Donna
Oh my gosh! I made this last week and my husband said he would order it again . Tonight I made it with sweet potatoes, leftover brown rice, black beans, drained rotel tomatoes, and layered it with corn tortillas instead of doing enchiladas. It was so delicious and so easy to adjust to suit individual tastes. Thanks so much for the inspiration. A favorite!
★★★★★
Kate
Love to heart that! Thank you for sharing.
Liane Harding
Today is the second time I’ve made this dish. Incredibly easy and do delicious!
★★★★★
christina Johnson
I so love a new start and thank you for the fav food you put together Amazing cant wait for tonights dinner. I need to cleans with halthy good food I so need this
★★★★★
Kris
The measurements for the filling are not stated correctly. 4 ounces is supposed to equal 1/2 a cup, not 1 cup (Monterey Jack cheese). 2 ounces is 1/4 cup, not half (feta). So which is accurate – the ounces or cups? And you definitely do not want 2x 4 ounces (8 ounces or one entire cup) of jalapeños unless you like extreme and painful heat.
★★★★
Kate
Hey Kris, the measurements are correct in both cups and ounces. The ounces are by weight, not by volume (if we were talking about water, you’d be right on the conversion). The recipe calls for 1 jalapeño. The diced green chiles are mild. Hope that clears things up.
Shannon
I made this recipe for my family, which includes four big meat eating men. They were a bit cynical at first but then they tried it and they loved it. I made a massive batch so we had heaps left over. When I came back the next day all the leftovers had been eaten! Have had several requests for me to make it again.
★★★★★
Liz
I almost didn’t leave a comment, because so many people rave about this recipe, what’s one more? But I’m still thinking about this recipe today after making it for dinner yesterday. I’m so glad I tried it! So delicious! I’m used to enchiladas from restaurants being all about the cheese – these were much more complex, and delightful! Cheese flavor was there, but there are so many other flavors to enjoy and they all shined! I left out the cayenne because I thought the jalapeno was spicy enough, and that was still a bit spicy for my kids (although I’m trying to get them used to spicy food), so next time I may skip or cut down on the jalapeno, but they didn’t complain, and we loved it!
★★★★★
Kate
I’m so happy you did! Thank you for sharing your thoughts, Liz. I’m glad you loved it.
Carley
These were SO GOOD!! Be sure to fry up each tortilla before you assemble for the oven so they stay crispy. I made these with the enchilada sauce recipe. It was perfect.
★★★★★
Lauren
Made this tonight for probably the 6th time – I’ve truly lost count. So delicious and sooo easy. Honestly the hardest part is waiting patiently for the oven timer to go off.
A new favorite and quickly becoming a regular!
★★★★★
Jennifer Edwards
I loved this recipe, but had to adjust for the ingredients I had. I can never buy green salsa or tomatillos, so I used a chipotle salsa. And no green chilis, so I just used jalapeños. I used cheddar but did not have feta. And I cubed and roasted the sweet potatoes rather than mash them, and sautéed some onion and red pepper to throw in. We topped them with avocado.
They turned out great despite my changes. So if you don’t have all the exact ingredients, the recipe still serves as a terrific base. Luckily we had enough for 2 pans because my daughter wanted them 2 nights in a row.
Olivia Mandala
Fantastic recipe!! Great flavor combination, will be making again. The feta was a great surprise while eating!
I added the red onion in the mixture because I prefer onions cooked along with a couple dashes of cinnamon. I did not mash the sweet potatoes all the way and think I’ll cook them even less next time before dicing them and letting them finish in the enchiladas. Might try two cans of black beans instead next time and see how they do. Love it, thank you!
★★★★
Kate
Thank you for sharing, Olivia! Sounds like a great way to make it more to your liking.
Charlotte Trotman
Hi! I made your regrows bean tostados last night, tonight I continued my Mexican food yearnings with this. What a winning combo this is. I can’t handle spice (curses!) so instead of chillis and jalapeños I added just a chopped yellow pepper. My partner declared he wasn’t eating beans 2 nights in a row…..then tasted it and polished off 3 enchiladas!
I knew there was a reason I love your recipes so much
★★★★★
Meg
Great meal to please almost anyone coming over for dinner
★★★★★
Deborah Gaches
Hi Kate, I am vegan so I make the vegan version of this dish and absolutely love it. I like to serve it to friends to show them that plant based food can be delicious. Can you recommend a few of your sides and maybe a dessert to round out the meal? I’m having a crowd of Carnivores over this weekend and want to WOW them! Thanks!
★★★★★
Kate
Hi Deborah! I love it. I think my Mexican Rice, cilantro rice or a salad would work well. For dessert, since those others can be more hands on, I suggest keeping it simple. I’m loving these chocolate crisp bars recently. I hope everyone loves it!
Deborah
Hi Kate, your meatless enchiladas were a huge hit with my meat-eating friends! Everyone wants the recipe! So mission accomplished!
I plan to host more vegan/plant-based dinners for friends this summer to introduce them to the benefits of plant-based eating. If you feel so inclined, please do a round-up of your best plant-based, vegan entrees that work well for casual entertaining. I know I would love that and would certainly use it. Thank you for sharing your gift for cooking with us!
★★★★★
Ginger
This recipe was delish! Want to try with more beans next time, but the flavor was yummy! Thanks!
★★★★★
Sorrel Wall
Holy! This was so much better than I could ever have imagined! I improvised on a couple things I didn’t have on hand, but tried to follow it as closely as possible and it was delicious. Definitely making this one again.
★★★★★
Gio
Black Bean and sweet potato enchiladas were a huge hit. Next time I will leave out the jalapeño and green chilies as the recipe was borderline too spicy for my 9 & 11 yr old.
Erin M.
Kate, I’ve followed your blog and cooked your recipes for years and recently became a full-blast vegetarian again. I made these enchiladas last night and WOW…SO delicious!! It’s been super warm here in Oakland so to reduce oven time, I bought frozen roasted sweet potatoes, zapped them and mashed them into the filling – couldn’t tell the difference. I also found some awesome Mexican crema that made the perfect tart drizzle. I actually had some again for breakfast – they are so satisfying yet light and healthy. Thanks again.
★★★★★
Taylor
Thus recipe is my favorite!!! My brother wants to add chicken.. any advice?
★★★★★
Kate
Hi Taylor, I’m not an expert in adding meat, sorry!
Susan
These were yummy…and very easy to make. Will be a regular go to for me when I am thinking of what to make for my vegetarian daughter in law
★★★★★
Kayla
Hello! Making this tonight :) What size tortillas did you use?
★★★★★
Kate
Hi Kayla! 8-10inch ones should work great!
Jeanne
So yummy.
★★★★★