Sweet Potato Black Bean Enchiladas are deliciously easy to make, filled with vegetables, creamy goat cheese, and covered in a complex rich enchilada sauce.
These vegetarian enchiladas are the perfect Meatless Monday dinner with nice Mexican flavors that your whole family will love.
To create these enchiladas, I started with one of my favorite side dishes that can also be an ingredient, Roasted Sweet Potatoes. I added great Mexican flavor with a version of my Easy Enchilada Sauce.
I first posted this recipe for Black Bean Sweet Potato Enchiladas in 2013. It was time for an update. So, I’ve updated it with new photos, information, and cooking procedures. I’ve also updated the recipe card to make it easier to use. I hope you love these enchiladas as much as I do.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
Can I use something other than goat cheese?
The goat cheese in this recipe adds a nice tangy and creaminess. But, if you don’t care for goat cheese, or can’t find it there are lots of other things you can use.
My first choice would be cream cheese. It’ll have a nice creaminess like goat cheese. Or try blue cheese or feta instead. Cotija will have those nice Mexican flavors like the rest of the enchiladas, so that’s a great choice as well.
You could also try it with plain Greek yogurt, sour cream, or cottage cheese in place of the goat’s cheese.
Crème fraiche would be a fancy variation as well, and you can make your own crème fraiche if you want to try.
Can I make it vegan?
This is a great dish to veganize. There’s really only the one dairy ingredient, and that’s easy to replace.
Try using another ½ of an avocado, smash it up like you would for guacamole, and use that instead of the goat cheese to bind it all together and add creaminess. It makes great avocado black bean enchiladas.
Silken tofu is another great vegan option to replace the goat cheese.
Use a vegan cream cheese or vegan sour cream, or just leave the cheese out entirely.
It’ll still be great!
Make sure to grab certified gluten-free corn tortillas, and yes, it’s a great gluten free dinner.
Use up some leftover veggies!
These enchiladas are a great way to use up extra veggies that you may have hanging out in your fridge.
I’ve added roasted potatoes, carrots, corn, kale and spinach leaves to the filling mix before, and they are all great!
You can even roast raw Yukon Gold or Russet potatoes with the sweet potato to make it nice and easy to make.
Add some poblano chiles or some jalapenos for a spicy kick.
Sprinkle the top of the enchiladas with some cilantro or some pepitas for added flavor or crunch.
Serve the casserole with some salsa verde and sour cream on the side.
One of the things I love about enchiladas is how flexible they can be. Toss some cooked shredded chicken into the filling for a great chicken enchilada.
Enchilada Recipe Notes
These enchiladas are super easy to make, and they make a nice big pan. Make sure you scroll down to the printable recipe card for full ingredient amounts and instructions.
First, make the filling by roasting the sweet potatoes, and mixing them together with the other veggies, black beans, and cheese.
While the sweet potato roasts, you can make up the sauce.
Then, you’ll pour some of the sauce in the bottom of the casserole dish.
To keep the corn tortillas from breaking by warming them up a bit. Warm them in a skillet on the stove top or in a microwave.
Then, coat the outside of the tortilla in sauce, and place about 1/2 cup of filling inside each tortilla. Roll the tortilla up and place it in the pan.
Depending on the size of your tortillas and how much filling you put in them, you may be able to make more about 10 to 14 enchiladas.
With small street taco sized tortillas, you might be able to make 14 enchiladas, and may not all fit in a 13×9-inch pan. In that case, use an additional 9×9-inch pan, and rotate the pans in the oven ½ way through baking.
Continue rolling and placing the tortillas until all the filling is used. Pour any remaining sauce over the top of the enchiladas. Cover the pan with foil or a lid, and bake.
Remove the pan from the oven and sprinkle on the remaining goat cheese. Pop it back in the over for another 10 minutes.
Sprinkle with green onions and sliced avocado to serve. Enjoy!
A big pan of food for leftovers
I love making a big casserole pan of enchiladas.
They’re great for dinner and the leftovers make a great lunch the next day.
These sweet potato goat cheese enchiladas are easy to make and satisfying while being filled with veggies and good healthy things. Some flavors, like black beans and sweet potatoes, are so good together, you can’t go wrong.
How do I keep the tortillas from breaking as I roll them?
Corn tortillas are notorious for breaking as you try to bend them.
To keep them from breaking, simply warm them up a bit. Placing them in the sauce before rolling them also helps to moisten and make them pliable.
Warm the tortillas in a skillet on the stove top or in a microwave.
To cook on the stove, heat a dry skillet and place the tortillas one by one in the skillet. Once warmed through, place them on a plate covered with a clean cloth towel.
To heat tortillas in the microwave, place up to 5 tortillas at a time on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 30 seconds at a time.
Or use a {affiliate link} tortilla warmer. I have one of these and it makes heating the tortillas so easy!
How to serve a great vegetarian Mexican inspired meal
If you love Mexican food as much as I do, you definitely want to give these are try.
These enchiladas are delicious on their own, but they also pair well with my Chipotle Rice, Mexican Street Corn, Mexican Corn Salad or one of our other Mexican recipes.
And don’t forget the chips!
Let’s connect
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Recipe
Sweet Potato Black Bean Enchiladas
Ingredients
Filling
- 1 large sweet potato scrubbed clean
- ½ tablespoon olive oil or light flavored oil of your choice
- ¼ teaspoon salt
- Freshly ground pepper
- 4 oz herbed goat cheese divided use
- 16 ounce can black beans drained and rinsed
- ½ teaspoon chili powder
- 4 ounce can diced green chiles undrained
- 1 bunch green onions divided use
- 1 medium avocado divided use: ½ chopped into 1-inch pieces, and ½ in slices for garnish
- 10-14 corn tortillas
Quick Enchilada Sauce
- 2 tablespoons olive oil or oil of your choice
- 1 tablespoon all-purpose flour
- ¼ cup chili powder
- 8 ounce can tomato sauce
- 1 ½ cups low-sodium vegetable broth
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 400° F.
- Cut sweet potato into bite sized pieces, about ½ to 1-inch. The sweet potato chunks should be roughly uniform in size so they all cook at about the same rate.
- Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with 1/2 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.
- While the sweet potato roasts, make the sauce. Heat the 2 tablespoons oil in a medium-size skillet on medium heat. Once your oil is hot, add the flour and chili powder, and stir to combine. Reduce heat to low, add the remaining sauce ingredients, and stir well. Let simmer for 10 minutes.2 tablespoons olive oil, 1 tablespoon all-purpose flour, ¼ cup chili powder, 8 ounce can tomato sauce, 1 ½ cups low-sodium vegetable broth, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt
- Reduce the heat of the oven to 350° F.
- In a large bowl, combine the roasted sweet potato, ½ of the goat cheese, black beans, chili powder, canned green chiles, ¾ of the chopped green onion, and chopped avocado, making sure that all ingredients are coated with the melting goat cheese.4 oz herbed goat cheese, 16 ounce can black beans, 4 ounce can diced green chiles, 1 bunch green onions, 1 medium avocado, ½ teaspoon chili powder
- Pour about ½ cup of enchilada sauce in the bottom of a 13×9-inch baking pan.
- Warm the tortillas in a skillet on the stove top or in a microwave.
- Working with one tortilla at a time, place it in the pan of enchilada sauce, coating only one side of tortilla with the sauce. Spoon about ½ cup of filling on uncoated side of the tortilla. Roll the tortilla up around the filling and place it in the prepared 9×13 casserole pan. Continue filling and rolling enchiladas in this manner until all filling is used. Pour any remaining sauce over the top of the enchiladas.
- Cover 13×9 pan with aluminum foil or a lid, and place the enchiladas in the 350° F oven for 20 minutes or until heated through. Carefully remove the lid, sprinkle the remaining goat cheese over them, and bake another 10 minutes.
- Top with the remaining chopped green onion and sliced avocado and enjoy hot.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Your recipe is so good! I love Sweet Potatoes and Enchiladas! This was a great dinner for the family.
Following you from “Thursday Favorite Things” at Katherine’s Corner.- and Im your newest email subscriber. =)
I just spent the other day making and documenting my entry for this years Virtual Vegan Potluck and have half a batch of homemade vegan “cheeze” left over. I also have an entire avocado that I was going to use to give colour to the finished shot but completely forgot in the moment (read… I was SO tired after making ingredients for the recipe for most of the day I could care LESS about anything except finishing! 😉 ) so that could be used here as well. I also have a bag labelled “enchilada mix” in the freezer that contains chilli and a spicy tomato sauce so I am really most of the way there for tonights tea methinks! Now I just have to crank it up and make me some tortillas…I have some masa and I have a tortilla press and I have Brunhilda cranking out the heat so lets get Mexicali on Serendipity Farm tonight!…bugger…no tequila 🙁
I think it’s pretty funny that I was writing a comment on your blog at the same time you were writing on mine! Awesome! It sounds like you are right on for the enchiladas. Yummy! I love making my own tortillas – so much better than store bought. Maybe just a beer instead of tequila? We always have beer around here. and wine. and vodka. … now I sound like a drunk. hee hee. I look forward to your cheeze recipe. Hopefully I didn’t miss it. Your posts are still marked as unread in my inbox. I’m down to 6 now!!! Yippie me! 😉
Should take you about a week to read them ;). Note to self MUST SUBDUE MUSES! Sigh…
Absolutely wonderful recipe! The enchiladas are mouthwatering. I’m so glad I made it this weekend! Take care. Visiting from Thursday Favorite Things(Katherine’s Corner.)
My husband loves enchiladas! And these were a hit with him!
I made this last night and it was mouth-wateringly delicious! I used a pureed avocado instead of goat cheese in the middle to make everything moist and stick together. Absolutely fantastic recipe :D.
Any time! My colleagues were all jealous of my leftovers at lunch today :).
These are delish. So easy to make too.
must try for everyone
YUM! this is a great recipe!! pinning to make again soon 🙂
Omg I made these the other night and they were super easy and SO SO SO delicious. I can’t stop thinking about them. The enchilada sauce was perfect and I can’t wait to make it again. Thank you so much!
We are big fans of sweet potatoes and I was thrilled to find this recipe! Tried it and the whole family loved it. My husband was skeptical at first because there was no meat in there (he’s always skeptical of no meat recipes haha), but he LOVED it! The flavor is divine! And your enchilada sauce was so easy and delicious – will be using it for other enchiladas I make!
These are soooo good! The homemade sauce is an absolute must. We like to make this for dinner with friends and there are no leftovers!