satisfying, meatless Sweet Potato And Black Bean Enchiladas are chock full of satisfying vegetables, brown rice, black beans and salsa. This meal is a quick, family-friendly dinner!
author’s note
The Dish That Won Over a Meat Lover!
I’ve actually been making these Sweet Potato Enchiladas since college. They were one of the first dishes I introduced to my husband, and believe it or not, he used to think every meal needed meat!
This was the first dinner that made him rethink that, and now you’ll catch him choosing these over a burger!
Trust me, they’re just as hearty and satisfying as any meat dish out there.
It’s a dinner I still make all the time because it’s straightforward, everyone loves it, and it’s a great way to sneak in some veggies while still making a filling, satisfying meal!
Sweet Potato And Black Bean Enchiladas Ingredients
| Ingredient | Notes |
|---|---|
| Brown rice | Use leftovers or make ahead to keep prep simple. |
| Sweet potatoes | Cube evenly so they cook faster and at the same rate. |
| Taco seasoning | Use from-scratch for a customizable spice mix. |
| Black beans | Drain and rinse well before using. Or make your own! |
| Salsa | Use mild to control heat or adjust to taste. |
| Red enchilada sauce | Pick your favorite brand and check the spice level. Or make your own! |
| Tortillas | Use fresh tortillas so they stay soft and straightforward to roll. |
How To Make Sweet Potato And Black Bean Enchiladas
The full recipe is below but here are a few tips while you’re making it!
- Veggies: For quicker cooking, microwave the potatoes for 2-3 mins before sautéing.
- Season and Add Beans: check the seasoning and adjust any seasonings.
- Mix in Rice & Salsa: Use leftover rice for a faster prep or cook it ahead of time.
- Assemble Enchiladas: Don’t overstuff tortillas to make rolling easier.
- Bake: You can also broil the enchiladas for 1-2 mins at the end for a crispy cheese top.
Top Sweet Potato And Black Bean Enchiladas With:
Top your enchiladas with these favorites:
- Fresh Lime: Add juice or wedges for extra zing.
- Fresh Cilantro: Sprinkle on diced or a big handful if you love it.
- Pico de Gallo/Tomato: Scoop on pico or diced cherry tomatoes.
- Avocado: Thinly sliced or chopped for creamy texture (or use guacamole).
- Sour Cream: Fat-free or Greek yogurt work well.
- Jalapeños: Add thinly sliced jalapeños for a spicy kick.
Variations
Switch Things Up
- Add an onion: Add 1/2 cup diced yellow onion when sautéing the sweet potatoes.
- Sweet peppers: You can leave them out or substitute a green or poblano pepper.
- Roasted sweet potato enchiladas: If you’d rather have roasted sweet potatoes (instead of cooking in the skillet), check out this post.
Storage
- Freezer-friendly: Assemble without baking, cover with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen for 50-60 minutes. The filling can also be frozen and thawed as needed. Follow freezing guidelines for best results.
- Refrigerate: Store in an airtight container or tightly wrapped for 3-4 days.
More Sweet Potato Recipes:
Dinner
One Skillet Sweet Potato Burrito Bowls
Salads
Sweet Potato-Quinoa Salad
Soups And Stews
Sweet Potato Stew
Dinner
Stuffed Sweet Potatoes
