Roasted Sweet Potato and Black Bean Enchiladas

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

Hearty enchiladas filled with caramelized roasted sweet potatoes and black beans, wrapped in corn tortillas and smothered in a smoky red enchilada sauce with melted cheese. This mexican-inspired vegetarian (vegan option) ready in about 70 minutes pairs sweet potatoes, black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.7 (12 ratings) Prep: 25 min Cook: 45 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 2 cups diced sweet potatoes with 1 tsp cumin, 1/2 tsp salt, and 1 tbsp olive oil. Roast at 400°F for 20 minutes until fork-tender and caramelized.
  2. Step 2: Drain and rinse 1 can (15 oz) black beans, then combine with 1/2 cup chicken broth, 1 tbsp chili powder, and roasted sweet potatoes in a bowl.
  3. Step 3: Warm 8 corn tortillas in a dry skillet for 20 seconds per side. Spread 1/4 cup tomato sauce on the bottom of a 9x13-inch baking dish.
  4. Step 4: Fill each tortilla with 1/3 cup sweet potato mixture, roll tightly, and place seam-side down in the dish. Top with remaining tomato sauce and 1 cup shredded cheese. Bake at 375°F for 25 minutes until bubbly and cheese is golden.
  5. Step 5: Serve immediately with 1 sliced avocado per serving.

Frequently asked questions

How long does Roasted Sweet Potato and Black Bean Enchiladas take to make?

Total time is about 70 minutes (25 min prep + 45 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 Roasted 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 potatoes from drying out.

Can I substitute ingredients in Roasted 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 Roasted 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 Roasted Sweet Potato and Black Bean Enchiladas vegan option?

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

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