Mexican Sweet Potato and Black Bean Enchiladas
Crispy tortillas filled with sweet potato, black beans, and vegan cheese, baked in a spicy sauce. This mexican-inspired vegan (vegetarian) ready in about 45 minutes pairs sweet potato, black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 sweet potato
- 1 can black beans
- 6 corn tortillas
- 1 cup enchilada sauce
- 1 cup vegan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Peel and dice 2 sweet potatoes into 1-inch cubes, then toss with 1 tbsp olive oil, 1/2 tsp chili powder, and 1/4 tsp salt. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized with golden-brown edges. Tip: Avoid overcooking — sweet potatoes should hold shape, not turn mushy.
- Step 2: Drain and rinse 1 can black beans, then mash 1/2 cup with a fork (reserve remaining beans for garnish). Soften 6 corn tortillas by briefly dipping each in warm water, then patting dry. Layer 1/4 cup mashed beans, 1/3 cup roasted sweet potato, and 2 tbsp vegan cheese onto each tortilla, folding edges inward to form a half-moon shape. Tip: Press gently to seal — this prevents filling from leaking during baking.
- Step 3: Pour 1 cup enchilada sauce into a 9x13-inch baking dish, then arrange filled tortillas in a single layer. Top with remaining 1/2 cup mashed beans and 1/2 cup vegan cheese. Bake for 15-20 minutes at 375°F (190°C), until cheese is golden-brown and bubbly, and sauce is thickened and clinging to the tortillas. Tip: For extra crispiness, place a wire rack on top of the dish during the last 5 minutes of baking.
Frequently asked questions
How long does Mexican Sweet Potato and Black Bean Enchiladas take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mexican Sweet Potato and Black Bean Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potato from drying out.
Can I substitute ingredients in Mexican Sweet Potato and Black Bean Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Sweet Potato and Black Bean Enchiladas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mexican Sweet Potato and Black Bean Enchiladas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a busy weeknight—easy and satisfying.
- ★★★★★
A cozy, hearty dish that felt like a family recipe.
- ★★★★☆
I used canned black beans, but it was still great.
