Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love!

We may not condone sneaking vegetables into your kids’ food, but we have occasionally found ourselves at peace with resorting to bribery when trying to get them to eat a food they profess to detest. One of the major challenges with kids and food is when their aversion to a certain food is more psychological rather than on account of the taste.

But this unbelievably easy and tasty vegetarian Sweet Potato Black Bean Enchiladas recipe is so good you might not even have to bribe anyone!

Sweet Potato Black Bean Enchiladas

Prep Time 1 hr 5 mins
Cook Time 30 mins
Servings 6 servings


  • 2 large baked sweet potatoes, cooked and mashed
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 15 oz. can of black beans, drained and rinsed
  • 1 1/2 cups shredded Mexican blend cheese
  • 12 oz. can of enchilada sauce
  • 6 large flour tortillas, or 12 corn tortillas


  • Preheat the oven to 400F.
  • Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350F.
  • Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
  • To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
  • Pour half of the enchilada sauce into a 9×11 baking dish.
  • Place about 1/2 cup mixture into the middle of each tortilla and roll up.
  • Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
  • Cover with foil and bake for 15 minutes.
  • Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly.


Note: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.