Fantastically Simple Black Bean and Sweet Potato Enchiladas

Make Ahead Instructions

Sweet potatoes can be roasted and mashed up to 3 days ahead.

Crema can be made 1 day ahead and stored in an airtight container in the fridge.

Enchiladas can be assembled (but not baked) up to 24 hours ahead—cover and refrigerate until ready to bake. Bake straight from the fridge, adding 5 extra minutes to baking time.

Note: If using corn tortillas dipped in enchilada sauce, they may soften further overnight—still delicious, just slightly more delicate.

Storage and Freezing

Refrigerator Storage:
Store cooked enchiladas in an airtight container or covered baking dish in the refrigerator for up to 4 days.

Be sure the dish is fully cooled before sealing to avoid condensation (which can make the tortillas soggy).

To Reheat (Single Serving):
Microwave: Cover loosely with a damp paper towel. Heat on medium power for 1–2 minutes until warmed through.

Oven: Place in a small baking dish, cover with foil, and heat at 350°F (175°C) for 15–20 minutes or until heated through.

To Reheat (Full Pan):
Preheat oven to 350°F (175°C).

Cover the pan with foil to keep moisture in.

Bake for 20–25 minutes, or until hot throughout.

Fantastically Simple Black Bean and Sweet Potato Enchiladas

Flavor-packed vegetarian enchiladas filled with roasted sweet potatoes, black beans, and warm spices, topped with a zesty avocado lime crema.

These enchiladas are nourishing and deeply satisfying. Roasted sweet potatoes blend beautifully with seasoned black beans and warm spices, wrapped in your favorite tortillas and smothered in enchilada sauce. The homemade avocado lime crema adds a fresh, tangy finish—but you can use store-bought for a shortcut if needed!

Servings:

Cook Time:

Diffculty:

Easy

Prep Time

20 minutes

Ingredients

For the enchiladas:
2 medium sweet potatoes (about 1.5 lbs)
1 (15 oz) can black beans, drained and rinsed
1 cup canned corn, drained (or use frozen corn, thawed, if preferred)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika (optional)
Salt and pepper to taste
1–2 tablespoons chopped fresh cilantro (optional)
1–2 (15 oz) cans red enchilada sauce (store-bought)
8 tortillas of your choice* (see tortilla notes below)
1/2 cup shredded cheese of choice (cheddar, Monterey jack, or a dairy-free alternative)
For the avocado lime crema:
1 ripe avocado
1/2 cup plain Greek yogurt (or dairy-free yogurt)
Juice of 1 lime
1/4 teaspoon garlic powder
1–2 tablespoons water, to thin if needed
Salt to taste

Cooking Instructions

Assembly (with corn included):
Preheat oven to 375°F (190°C).

Lightly grease a 9x13" baking dish.

In a medium bowl, mix together the mashed sweet potatoes, black beans, canned corn, and cilantro (if using).

Pour about 1/2 cup enchilada sauce into the bottom of the dish.

If using corn tortillas, warm them first to prevent cracking. Dip both sides into enchilada sauce before filling and rolling—this enhances flexibility and flavor. You may need a second can of sauce for this method.

Fill each tortilla with about 1/3 cup of the sweet potato-black bean-corn filling. Roll and place seam-side down in the baking dish.

Top with remaining enchilada sauce and sprinkle with cheese.

Cover with foil and bake for 20–25 minutes. Uncover and bake another 5–10 minutes until bubbly and golden.

How To Serve

Serve with toppings of choice which may include additional salsa, shedded cabbage salad or a lime wedge

Notes

Shredded cooked chicken can be added to boost protein if desired
Corn tortillas arguably offer the best flavor but are the most fragile. Warm them before use, and consider dipping each in enchilada sauce before rolling for flexibility and flavor infusion.

Flour & corn blend tortillas are a great middle ground—corn taste with flour’s pliability. No need to preheat these or keto-friendly flour tortillas.

Choose whatever fits your dietary needs and taste preferences—just be sure to adjust your prep method accordingly.