Mole-Spiced Black Bean and Sweet Potato Enchiladas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty enchiladas layered with a rich mole-inspired sauce, sweet potatoes, and black beans, topped with melted cheese for a flavorful vegetarian meal. This mexican (vegetarian, gluten-free) ready in about 50 minutes pairs corn tortillas, mashed (about 2 medium) sweet potatoes, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a bowl, mix 2 cups mashed sweet potatoes, 1 can black beans, 1/4 cup vegetable broth, 1 tsp ground cumin, and 1/2 tsp chili powder until well combined.
  2. Step 2: Warm 12 corn tortillas in a dry skillet for 30 seconds per side until pliable.
  3. Step 3: Spread 1/4 cup mole sauce in the bottom of a 9x13-inch baking dish. Place 3 tablespoons of the sweet potato-black bean mixture in the center of each tortilla, roll up, and place seam-side down in the dish.
  4. Step 4: Pour the remaining mole sauce (about 1/2 cup) over the rolled tortillas, then sprinkle with 1/4 cup shredded cheese and 1/4 cup chopped cilantro.
  5. Step 5: Bake for 25 minutes until cheese is melted and bubbly, then let rest for 5 minutes before serving.

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Frequently asked questions

How long does Mole-Spiced Black Bean and Sweet Potato Enchiladas take to make?

Total time is about 50 minutes (25 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 Mole-Spiced Black Bean and Sweet Potato 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 corn tortillas from drying out.

Can I substitute ingredients in Mole-Spiced Black Bean and Sweet Potato 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 Mole-Spiced Black Bean and Sweet Potato 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 Mole-Spiced Black Bean and Sweet Potato Enchiladas vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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