Last updated January 3rd, 2025
This post may contain affiliate links. As Amazon Associates and through other affiliate programs, we earn from qualifying purchases if you click on a link – at no extra cost to you. We only promote products we actually use and truly love!
These sweet potato and black bean enchiladas are the perfect big batch recipe for meal prep or dinner parties with a crowd! They’re vegetarian friendly, packed with nutrients, and oh-so flavorful.

This simple vegetarian enchilada recipe is an instant hit with everyone who’s tried it! It’s now a staple in our family and often makes an appearance at holidays and beach vacations.
Why is it so popular, you might be wondering? For 3 reasons – it’s cheap, it feeds a crowd, and it leaves you completely satisfied without feeling stuffed. That’s also why the two of us often meal prep these enchiladas for ourselves. As delicious as they are fresh, they’re even better when you can just pop one in the microwave the next day for lunch!
Our recipe is an adaptation of the sweet potato enchiladas from Chelsea’s Messy Apron. We found her recipe in college and fell in love with how easy and affordable it was! Our spin on it features our favorite spicy peppers and homemade ranchero sauce, since we love to add a little bit of heat to most things we cook.
What This Recipe Entails
To make these healthy vegetarian enchiladas, you’ll need to make the filling first, then assemble the enchiladas and bake.
- Prep time: 15 minutes
- Cook time: 45 minutes
We like to use our homemade ranchero sauce instead of store bought enchilada sauce. If you want to do the same, make sure to prep the ranchero sauce in advance.

Ingredients
Here’s what you’ll need to make sweet potato and black bean enchiladas:
- Sweet potato – You’ll only need about 1 medium sweet potato (6 to 7 inches long) to make a big batch of enchiladas.
- Black beans – Canned beans work great for this recipe. Simply drain and rinse before using.
- Peppers – We like to use poblano peppers for their mild flavor and heat. You can substitute with bell pepper, or use something spicier like jalapeno or Anaheim if you prefer.
- Taco seasoning – We make our own taco seasoning recipe instead of using store bought packets, but use what works best for you!
- Rice – Brown or white rice works. It helps bind the filling together and adds substance to the enchiladas.
- Sauce – You can easily use store bought enchilada sauce, or try our homemade ranchero sauce if you’re feeling adventurous! It gives these enchiladas a spicy kick and tastes much fresher than red enchilada sauce.
- Tortillas – We recommend flour tortillas since they are less likely to break while rolling up your enchiladas, and they are easier to find in larger sizes. Use 8 inch tortillas for the best results.
- Shredded cheese – Use a Mexican blend cheese for the best flavor! If you’re in a pinch, you can also use a cheddar blend.
How To Make Vegetarian Sweet Potato Enchiladas
Although it takes some time to prepare these sweet potato enchiladas, none of the steps involved are difficult! You can have dinner on the table in about 1 hour following our recipe.
- Steam the rice. This can be done first and left to sit at room temperature while you prepare the rest of this recipe.
- Make the ranchero sauce, if you’re using our recipe instead of canned enchilada sauce. This can be done up to 4 days ahead of time (store it in the fridge).
- Make the filling. Sauté the sweet potatoes until just tender, then add the peppers. Continue to cook until softened, then add the taco seasoning, garlic, and beans. Warm through and then stir in the picante sauce, lime juice, and rice.
- Assemble. Spread a thin layer of sauce on the bottom of a 9 by 13 baking dish and set it next to your workstation. Working one at a time, spread a thin layer of sauce over a tortilla, then spoon the filling in a line down the center of the tortilla. Sprinkle with shredded cheese and roll tightly, then place seam side down in the prepared baking dish. Repeat until all the filling has been used, snuggling the enchiladas tightly into the pan so they stay rolled during baking.
- Top the enchiladas with additional sauce and shredded cheese.
- Bake until warmed through and melty. Optionally garnish with chopped cilantro and serve!
Serving Suggestions
Black bean and sweet potato enchiladas are the perfect vegetarian friendly Mexican dish to serve to a crowd, whether you’re hosting a dinner party or Cinco de Mayo get together. They’re also perfect for meal prepping healthy lunches for the week ahead.
Here are some of our favorite sides to enjoy with these healthy enchiladas:
- Add guacamole and sour cream (or plain Greek yogurt) to your plate
- Serve chips and salsa on the side
- Start with a small salad as an appetizer
- Pair with a small bowl of chicken tortilla soup (for non-vegetarians)

Storing and Reheating
Store leftover sweet potato enchiladas in an airtight container in the fridge for up to 5 days. Reheat single servings in the microwave for about 2 minutes per enchilada, or until warm.
Batch reheating: You can reheat a larger batch of these enchiladas in a baking dish. Heat in the oven at 350 degrees F, covered with foil, for about 30 to 40 minutes or until warm.
Freezing: You can freeze these enchiladas before baking them, then defrost in the fridge for about 24 hours before baking. Bake at 350 degrees F, covered with foil, for about 30 to 40 minutes or until warm.
Leftover filling: If you end up with any leftover enchilada filling after assembling, store it in the fridge for up to 5 days and enjoy it as a burrito bowl, or put it in tacos! It’s delicious with a little bit of mashed avocado and some cheese.
Expert Tips
- Make your enchiladas in a baking dish that comes with a lid for easy storage, like this 9×13 glass baking dish by OXO (we love ours!)
- You may need more than one baking dish, depending on how tightly you roll your enchiladas. Sometimes we end up using our large Staub casserole dish in addition to our 9×13 baking dish, instead of two 9×13 dishes.
- Meal prep these enchiladas on a Sunday and you’ll have plenty of easy meals for the week ahead.
Try our sweet potato black bean enchiladas recipe and let us know what you think by rating, commenting, and sharing below!
Love this recipe? You may enjoy these recipes, too:
- Healthy Green Chicken Enchiladas
- Sweet Potato Black Bean Rice Bowl
- Black Bean & Rice Bake
- Slow Cooker Sweet Potato Black Bean Chili
- Easy Baked Penne
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
Like this recipe? Don’t forget to share it and follow us on Pinterest!

Sweet Potato and Black Bean Enchiladas
Equipment
Ingredients
- 2 cups water
- 1 cup white rice dry
- 3 tablespoons olive oil
- 1 medium sweet potato peeled and diced into 1/4 inch cubes
- 1 medium poblano pepper sliced
- 2½ tablespoons taco seasoning
- 1 teaspoon minced garlic
- 1 cup picante sauce or salsa
- 15 ounces canned black beans drained and rinsed
- 2 tablespoons lime juice
- 14 8 inch flour tortillas
- 5 cups Homemade Ranchero Sauce or enchilada sauce
- 3½ cups shredded Mexican-blend cheese
Instructions
- First, steam the rice. Bring 2 cups of water to a boil in a medium saucepan. Stir in the rice, cover, lower the heat and simmer for 20 minutes or until all the water has been absorbed. Once cooked, set aside.
- Preheat the oven to 350 degrees F.
- Make the enchilada filling:Heat ⅔ of the olive oil in a large sauté pan over medium-high heat. Add diced sweet potatoes and cook for about 8-10 minutes or until potatoes start to soften, stirring occasionally. Then, add the poblano and remaining olive oil to the pan. Cook for 3 to 4 minutes, stirring occasionally, until the peppers are softened.Lower the heat to medium and stir in the taco seasoning and garlic. Then, add the black beans and cook for about 3 to 4 minutes, stirring occasionally, until warmed through.Turn off the heat and stir in the picante sauce and lime juice. Add the cooked rice and stir well to combine.
- Lightly grease two 9×13 baking dishes. Pour about ½ cup of ranchero sauce into each baking dish and spread it around evenly.
- Assemble the enchiladas: Spoon about 1 tablespoon of ranchero sauce onto a tortilla, then spread in a thin layer. Add about ⅓ cup of the sweet potato black bean filling in a line down the center of the tortilla. Sprinkle with about 2 tablespoons shredded cheese, then roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat until both pans are filled with enchiladas.Top the enchiladas with the remaining ranchero sauce, then sprinkle with the remaining shredded cheese.
- Bake for 25 minutes to warm through and melt the cheese. Optionally garnish with chopped cilantro before serving.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
Looking for kitchen inspiration? Head over to our shop to see what we cook with every day, plus recommendations for foodie gifts and eco-friendly products.
We love these and have made them several times. They freeze well, so it’s easy to make a big batch to have something delicious to pull out of the freezer at a later time. We’re actually having them tonight!
We’re so glad you love them, enjoy! They really are the best for freezer meal prep 🙂