Black Bean Sugary Food Potato Enchiladas

Quick! I’m sharing these enchiladas with you as an idea for a post-Thanksgiving meal this weekend (do not forget, I have great deals of vegetarian Thanksgiving choices here).

The enchiladas are packed with velvety, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is incredibly simple simply get some moderate salsa verde at the shop. Or, you can go above and beyond and make your own.


The majority of dining establishment enchiladas are so tacky that I entrust a tummy pains, however not these. They are scrumptious, rewarding and leftovers taste even much better the next day. If you wish to make a vegetarian supper and hear, “I do not even miss out on the meat,” these enchiladas are for you.

This dish is in fact one that I shared back in 2011, however it was missing out on some essential directions, like how to roast the sweet potato. So, I reviewed it and modified it a bit, and they’re much better than ever.

roasted sweet potato

These enchiladas taught me some important lessons about cooking at that time, so I’m leaving my notes for you listed below.

From 2011: Do you ever cut corners when you’re following a dish? I do all the time and I’m constantly gaining from my errors.

Take these black bean sweet potato enchiladas, for instance.

I messed up through Gluten Free Goddess’ dish, made it my own, and came out a much better cook in the end.

salsa verde sweet potato enchiladas assembly

Lessons discovered:

  • Alternatives can be okay: I subbed Target’s salsa verde for the Karina’s green chile sauce, which exercised fine.
  • Avoiding actions is normally not ok: I neglected her suggestion to heat up the corn tortillas initially, so they broke to pieces when I attempted to cover the tortillas around the within components. As an outcome, my enchiladas weren’t as quite as they might have been, however it didn’t impact the taste. I require to rely on that my fellow cooks will not advise extra actions if they are not important to the meal’s success!
  • Additions are simply great: I like hot food, so I understood including a jalapeño was a great concept. And it was.
  • Pay more for high quality components: Packaged breads, consisting of tortillas, tend to be filled with preservatives and unneeded components. I paid more for these grown grain corn tortillas at my regional organic food shop, and go figure, they taste much better than the rest!
  • Some tastes are so great together, you can’t fail: Black beans and sweet potatoes are a tasty mix. Even with all my errors, I wound up with a magnificent scrumptious meal.

how to make enchiladas

salsa verde on enchiladas

enchiladas before and after baking

Please let me understand how these enchiladas end up for you in the remarks! I hope they’re your brand-new favorite.

Yearning For more Mexican-ish, tacky goodness? Do not miss my roasted vegetable enchilada casserole or baked jalapeño poppers.

Amazing salsa verde sweet potato enchiladas recipe!

Watch How to Make Enchiladas

Sweet potato and black bean enchiladas recipe!

Vegetarian Black Bean Sugary Food Potato Enchiladas

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 60 minutes
  • Overall Time: 1 hour 20 minutes
  • Yield: 5 portions 1 x
  • Classification: Meal
  • Food: Mexican

4.9 from 463 evaluations

Incredible black bean and sweet potato enchiladas, smothered in salsa verde. A tasty, hearty vegetarian entrée. Dish yields 10 enchiladas, enough for about 5 portions.

Active Ingredients


  • 1 1/4 pounds sweet potatoes ( 2 small-to-medium)
  • 1 can (15 ounces) black beans, rinsed and drained pipes, or 1 1/2 cups prepared black beans
  • 4 ounces ( 1 cup) grated Monterey Jack cheese
  • 2 ounces ( 1/2 cup) fallen apart feta cheese
  • 2 little cans ( 4 ounces each) diced green chiles
  • 1 medium jalapeño, seeded and minced
  • 2 cloves garlic, pushed or minced
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt, more to taste
  • Newly ground black pepper

Staying Active Ingredients

  • 2 cups ( 16 ounces) moderate salsa verde, either homemade or store-bought
  • 10 corn tortillas
  • 4 ounces ( 1 cup) grated Monterey Jack cheese
  • 2 tablespoons sour cream
  • 1 tablespoon water
  • 1/4 cup sliced red onion
  • 1/4 cup sliced fresh cilantro


  1. Preheat the oven to 400 degrees Fahrenheit and line a big baking sheet with parchment paper for simple clean-up.
  2. Slice the sweet potatoes in half lengthwise and coat the flat sides gently with olive oil. Location the sweet potatoes flat-side down on the baking sheet. Bake till they hurt and prepared through, about 30 to 35 minutes. Leave the oven on, because we’ll bake the put together enchiladas quickly (no temperature level modifications essential).
  3. On the other hand, put enough salsa verde into a 9 by 13-inch baking meal to gently cover the bottom (about 1/2 cup). In a medium blending bowl, integrate all of the staying filling components.
  4. Once the sweet potatoes are prepared through and cool enough to deal with, dig the withins with a spoon. Dispose of the potato skins, and gently mash the sweet potatoes with a fork or the back of a spoon.
  5. Stir the mashed sweet potato into the bowl of filling, and season to taste with extra salt (I included 1/4 teaspoon) and pepper.
  6. Heat up your tortillas, one by one in a frying pan, or simultaneously in a microwave so they do not break when you flex them. Wrap them in a tidy tea towel so they remain warm.
  7. Dealing with one tortilla at a time, spread out about 1/2 cup filling down the center each tortilla, then cover both sides over the filling and location it in your baking meal. Repeat for all of the tortillas.
  8. Leading with the staying salsa verde and cheese. Bake for 25 to 35 minutes, till sauce is bubbling and the cheese is gently golden.
  9. Let the enchiladas cool for about 5 minutes. Blend the sour cream and water together to make a drizzly sour cream sauce. Sprinkle it backward and forward over the enchiladas, then leading them with cilantro and red onion. Serve.


Dish adjusted from Gluten Free Goddess.

Make it gluten totally free: Usage licensed gluten-free corn tortillas.

Make it dairy free/vegan: Leave out the cheese. Stir a little 1 cup vegan sour cream into the filling, booking a couple of tablespoons for sprinkling on top. As soon as baked, thin the vegan sour cream with a little additional water to make it extra-drizzly and sprinkle it on top as revealed.

▸ Nutrition Details

The details revealed is a price quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

vegetarian sweet potato enchiladas

Initial image from 2011.

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