This healthy and delicious Sweet Potato & Black Bean Enchiladas recipe is a definite crowd pleaser for both vegetarians and meat eaters alike.
Make a batch over the weekend and enjoy them all week!
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Why are these sweet potato & black bean enchiladas so awesome? Not only are they insanely easy to make (essentially: saute veggies, stuff filling into tortillas, bake, eat), but they are packed with nutrition. And don’t forget delicious, too!
Want more recipe inspiration? Check out my healthy chicken enchiladas recipe.
Sweet Potato & Black Bean Enchiladas
This recipe was born because I love Mexican food, but wanted to make a lighter, healthier variation of my classic favorite: enchiladas.
The easiest way to make a recipe healthier? Add lots of veggies! If you aren’t into any of the veggies in this recipe, simply leave them out or swap in something else.
The beauty of this recipe is it’s not set in stone. Get creative and use what you have on hand!
Vegetarian Enchiladas Ingredients
To make this recipe, you’ll need:
- sweet potato
- garlic
- black beans
- jalapeno
- bell pepper
- mushrooms
- spinach
- cumin
- green enchilada sauce
- tortillas
- salsa
- cilantro
- chili powder
Optional: hot sauce. Of course, cheese is also optional, but delicious. 🙂
Love sweet potatoes? Here are some of my favorite sweet potato breakfast recipes!
How to Make Sweet Potato & Black Bean Enchiladas
Start by boiling the chopped sweet potato until tender (~10 minutes), then mash. (You can save some time by using my kitchen hack of microwaving the sweet potato!)
Preheat your oven to 350. While the sweet potato is cooking and the oven’s heating up, prep/chop the rest of your ingredients.
Next, in a large pan over medium heat, saute the olive oil, garlic, black beans, jalapeno, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.
In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture. Add a spoonful of salsa, then roll them up, seam down, so they are side by side.
Cover the tortillas with the rest of the enchilada sauce, the cheese (if desired), and the fresh cilantro. Bake for 20 minutes, or until the enchiladas are hot and the top is bubbling.
Serve right away with extra hot sauce or salsa on top, if desired.
Below, you’ll find the full sweet potato & black bean enchiladas recipe. I hope you love them as much as we do!
Looking for more vegetarian dinner options? Check out these recipes:
- Instant Pot Spaghetti Squash & Vegan Bolognese
- Baked Portobello Mushrooms with Feta
- Loaded Vegetarian Nachos (Sheet Pan)
- Stuffed Sweet Potatoes with Black Beans
- Easy Lentil Veggie Burgers Recipe
- Instant Pot Farro Risotto with Spring Veggies
- Easy Minestrone Soup Recipe
- Baked Sesame Tofu with Veggies
- Mix & Match Grain Salad Bowl Recipes
- Jackfruit Carnitas Tacos Recipe
- Walnut and Mushroom Vegetarian Enchiladas
Sweet Potato Black Bean Enchiladas
These healthy and delicious Sweet Potato and Black Bean Veggie Enchiladas are a definite crowd pleaser for both vegetarians and meat eaters alike. Make a batch over the weekend and enjoy them all week!
Ingredients:
- 1 large sweet potato, peeled and chopped
- 1 to 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 jalapeno, chopped (optional)
- 1 bell pepper (any color), chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, packed
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 12 oz. package (or can) green enchilada sauce
- 6 whole grain or corn tortillas (gluten free certified if necessary)
- 1 jar salsa (will not use all of it)
- 1/3 cup grated sharp cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped
- Hot sauce to taste (optional)
Instructions:
- Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!
- Preheat oven to 350. In a large pan over medium heat, saute the olive oil, garlic, black beans, jalapeno, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.
- In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.
- Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.
