Sweet Potato And Black Bean Enchiladas (Elevate Your Mealtime)

Sweet Potato and Black Bean Enchiladas have become one of my all-time favorite dishes. 

There’s something magical about the combination of tender sweet potatoes, hearty black beans, and zesty enchilada sauce that never fails to satisfy my taste buds. 

The vibrant colors, tantalizing aromas, and irresistible flavors make it a truly delightful culinary experience. 

Today, I want to share with you my personal journey with this mouthwatering recipe and guide you through the process of creating your own delectable sweet potato and black bean enchiladas.

As a food enthusiast, I’m constantly seeking new flavors and creative ways to enjoy meals. 

When I stumbled upon this recipe, I was immediately captivated by the combination of ingredients. Little did I know that it would soon become a staple in my weekly meal rotation.

I’m drawn to dishes that strike a perfect balance between taste and nutrition, and these enchiladas fit the bill perfectly. 

The creamy sweetness of the roasted sweet potatoes pairs beautifully with the earthy richness of the black beans

The enchilada sauce adds a tangy and slightly spicy kick that brings everything together. It’s a symphony of flavors that dance on your palate with every bite.

Get ready to impress your family and friends with a dish that combines simplicity, taste, and wholesome goodness. Let’s dive in!

Essential Ingredients for Sweet Potato and Black Bean Enchiladas

You won’t believe how these simple components can combine to form a flavor explosion in every bite. Here’s what you’ll need:

Sweet Potatoes

First up, we have the sweet potatoes, those vibrant, orange wonders that bring a touch of sweetness and creaminess to the enchiladas. 

I adore how they become tender and slightly caramelized when roasted to perfection.

Close-up of whole and sliced sweet potatoes

Black Beans

These little powerhouses of nutrition not only provide a satisfying texture but also bring a protein-packed punch to our enchiladas. 

Black beans are an excellent plant-based source of protein, making this dish suitable for vegetarians and vegans too. 

For convenience, you can use canned black beans, but if you have the time, cooking dried beans from scratch can take the flavor to the next level.

Black beans in a wooden bowl with a spatula over white background


Whether you prefer corn tortillas for their authentic flavor or flour tortillas for their soft and pliable nature, the choice is yours. 

Just imagine sinking your teeth into a perfectly wrapped enchilada, where the tortilla soaks up all the flavors and becomes wonderfully tender.

Homemade corn tortillas

Onion and Garlic

I can’t resist the fragrance that fills the kitchen when these two ingredients hit the heat. 

Sautéed onions become golden and sweet, while garlic releases its enticing aroma, enhancing the overall savory profile of the dish.

two onions and a garlic on a white background closeup

Spices (e.g., cumin, chili powder, paprika)

Ah, the spices, the secret behind adding depth and complexity to our enchiladas. 

I find that a combination of cumin, chili powder, and paprika creates a robust flavor profile that balances the sweetness of the sweet potatoes and the earthiness of the black beans. 

Scoop of paprika

Enchilada Sauce

This zesty and tangy sauce coats the enchiladas, infusing them with its delicious flavor. 

You can either make your own enchilada sauce from scratch or opt for a high-quality store-bought version.

The choice is yours, and either way, your taste buds are in for a treat!

Enchilada sauce 

Cheese (optional)

If you’re a cheese lover like me, you can sprinkle some grated cheese on top of your enchiladas before baking them to ooey-gooey perfection. 

If you prefer a dairy-free or vegan option, fear not! These enchiladas are just as scrumptious without the cheese.

Grated cheddar cheese on a white background

Art of Preparing Delicious Sweet Potato and Black Bean Enchiladas

Sweet Potato And Black Bean Enchiladas (Elevate Your Mealtime)

Recipe by Teal NotesCourse: Lifestyle, Recipes


Prep time


Cooking time






  • Sweet potato and black bean enchiladas

  • 1 can black beans, drained and rinsed

  • 1 can black beans, drained and rinsed

  • 1 onion, finely chopped

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Enchilada sauce

  • Shredded cheese (optional)


  • Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat them dry.

    Leave the skin on for extra texture and nutrients, or peel them if desired. Dice the sweet potatoes into bite-sized cubes.
  • Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat them dry.

    Leave the skin on for extra texture and nutrients, or peel them if desired. Dice the sweet potatoes into bite-sized cubes.
  • While the sweet potatoes are roasting, prepare the black beans.

    If using dried beans, rinse them under cold water and cook them in a pot of boiling water for 60-90 minutes, or until tender.

    Drain and set aside. If using canned beans, drain and rinse them thoroughly.
  • In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion turns translucent and golden brown.
  • To assemble the enchiladas, warm the tortillas slightly to make them pliable.

    Spoon a portion of roasted sweet potatoes, black beans, and sautéed onions and garlic onto each tortilla.

    Roll the tortillas tightly and place them seam-side down in a baking dish.
  • Pour enchilada sauce generously over the assembled enchiladas, ensuring that they are well coated.

    If desired, sprinkle shredded cheese on top for an extra layer of deliciousness.
  • Bake the enchiladas in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese (if using) is melted and golden.
  • Remove from the oven and let the enchiladas cool for a few minutes before serving.

    Garnish with your favorite toppings such as fresh cilantro, sliced avocado, and a squeeze of lime juice.

It’s time to dive into the preparation process and bring our sweet potato and black bean enchiladas to life! 

Trust me, each step is worth it, and the end result will be a plate full of pure bliss. Let’s get started!

1. Preparing the Sweet Potatoes

Let’s prepare those glorious sweet potatoes. Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pat them dry. Now, here’s a handy tip: 

I like to leave the skin on for extra texture and nutrients. 

If you prefer, you can peel them, but I encourage you to give the skin a chance—it becomes wonderfully caramelized during the roasting process.

Next, dice the sweet potatoes into bite-sized cubes. Keep in mind that you want them to cook evenly, so try to make the pieces as uniform as possible. 

Once your sweet potatoes are cubed, transfer them to a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. 

Toss them gently to ensure every piece is coated in the delicious seasoning. Pop the baking sheet into the preheated oven and let the sweet potatoes roast to perfection

The exact cooking time can vary depending on your oven and the size of your cubes, but it typically takes around 20-25 minutes. 

You’ll know they’re done when they become fork-tender and develop a lovely golden-brown color. 

The aroma that fills your kitchen will be absolutely irresistible—get ready to tantalize your senses!

2. Cooking the Black Beans

While the sweet potatoes are roasting, it’s time to tackle the black beans. 

Now, you have two options here: you can either use canned black beans for convenience or cook dried beans from scratch. 

I find that cooking dried beans not only allows me to control the seasoning but also elevates the overall flavor of the dish. 

If you choose to cook dried black beans, here’s a simple method: rinse the beans under cold water to remove any dirt or debris. 

Place them in a large pot and cover the black beans with water.

Bring the water to a boil and let the beans cook for 60-90 minutes until they are tender but still hold their shape. 

You can add some aromatic ingredients like bay leaves or garlic cloves to infuse the beans with extra flavor. Once they’re cooked, drain and set aside.

If you’re using canned black beans, drain and rinse them thoroughly to get rid of any excess sodium or preserving liquid. 

Remember, we want our enchiladas to shine with freshness and flavor!

3. Sautéing Onions and Garlic

This step adds layers of aromatic goodness to our enchiladas. Grab a skillet or frying pan and heat it over medium heat. Add a drizzle of olive oil and let it heat up for a moment. 

Then, toss in finely chopped onions and minced garlic. Sauté the onions and garlic until they turn translucent and develop a lovely golden color. 

This process will release their natural flavors and aromas, infusing our enchiladas with a tantalizing base of savory goodness.

Keep stirring occasionally to prevent them from burning and ensure even cooking.

4. Assembling the Enchiladas

Get your tortillas ready, and make sure you have a baking dish prepared. Lay a tortilla flat on a clean surface or your palm. 

Spoon a generous amount of our star ingredients—those perfectly roasted sweet potatoes and tender black beans—onto the center of the tortilla.

Don’t be shy with the filling! We want each bite to be packed with flavor and texture. Now, let’s add a spoonful of those sautéed onions and garlic on top of the filling.

I find that the caramelized sweetness of the onions and the aromatic garlic take these enchiladas to the next level of deliciousness.

Once the filling is in place, gently fold in the sides of the tortilla, ensuring that the filling is tucked inside.

Then, roll the tortilla from one end to the other, creating a beautiful enchilada package.

Repeat the process with the remaining tortillas and filling until you’ve filled your baking dish. 

Baking Instructions for Perfectly Cooked Sweet Potato and Black Bean Enchiladas

It’s time to give them the finishing touches and let the oven work its magic. Get ready for a symphony of flavors and textures!

1. Pouring Enchilada Sauce

Let’s give our enchiladas a delightful bath of enchilada sauce. Grab your favorite enchilada sauce and get ready to add a burst of zesty and tangy goodness.

Hold the bottle or spoonfuls of sauce in your hand and pour it generously over the assembled enchiladas, ensuring that each one gets a luscious coating. 

The enchilada sauce not only adds incredible flavor but also keeps our enchiladas moist and tender as they bake. 

2. Adding Cheese (Optional)

If you’re a cheese lover like me, this step will make your taste buds dance with joy. Adding cheese on top of our enchiladas takes them to a whole new level of gooey deliciousness. 

The choice of cheese is up to you, let your taste preferences be your guide. Sprinkle a generous amount of grated cheese over the enchiladas. 

Watch as it gradually melts into a golden, bubbly blanket during the baking process, creating a glorious contrast to the vibrant colors of the filling and sauce. 

3. Baking Time and Temperature

Now, it’s time to let the oven work its magic and transform our enchiladas into a scrumptious masterpiece. 

Preheat your oven to 375°F (190°C) and place the baking dish filled with enchiladas on the middle rack. 

The heat of the oven will gently meld all the flavors together, creating a harmonious symphony of taste.

Bake the enchiladas for approximately 20-25 minutes, or until the cheese is golden and bubbly, and the enchiladas are heated through. 

Remember, cooking times can vary depending on your oven and the size of your enchiladas, so keep an eye on them as they bake. 

The goal is to achieve a beautifully browned cheese topping and ensure the enchiladas are piping hot and ready to be devoured.

Mouthwatering Toppings and Garnishes for Picture-Perfect Enchiladas

Enchiladas love a little extra flair, and the right toppings and garnishes can add a burst of freshness and texture to each bite.

Here are some delightful options to consider:

Freshly Chopped Cilantro: Sprinkle a handful of fresh cilantro leaves on top of your enchiladas. 

The bright herbal notes will add a vibrant touch to the dish and complement the flavors beautifully.

Creamy Avocado: Slice up some creamy avocado and place a few slices on top of your enchiladas. 

The cool and velvety texture of avocado creates a delightful contrast to the warm and savory enchiladas.

Tangy Lime Wedges: Squeeze a bit of fresh lime juice over your enchiladas before taking that first heavenly bite. 

The tangy citrusy flavor will cut through the richness and enhance the overall taste.

Sour Cream or Greek Yogurt: If you enjoy a creamy element, a dollop of sour cream or Greek yogurt can bring a delightful coolness to the enchiladas. 

It adds a tangy touch that balances the spices and complements the flavors.

Crunchy Lettuce or Shredded Cabbage: For a refreshing crunch, consider adding some shredded lettuce or cabbage on top of your enchiladas. 

It adds textural contrast and a fresh element to each bite.

Feel free to mix and match these toppings and garnishes according to your taste preferences. 

Each combination will add its own unique twist and take your enchilada experience to new heights. 

Now, Are you ready to embark on your very own Sweet Potato and Black Bean Enchilada adventure? 

I encourage you to gather the ingredients, embrace the flavors, and let your culinary skills shine as you create a meal that is as nourishing as it is delicious.

Happy cooking!

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How do you keep enchiladas moist?

Covering enchiladas with sauce adds flavor and keeps them moist while cooking.

Are enchiladas good the next day?

Allow your cooked enchiladas to fully cool before storing them in an airtight container that’s lined with parchment paper or a paper towel.

They will last in the refrigerator for up to 3 days.

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