Sweet Potato Black Bean Enchiladas

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

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.

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!

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.

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 serve this delicious creamy Flan for dessert!

And don’t forget the chips and Black Bean Dip!

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