Sweet Potato & Black Bean Enchiladas with Smoky Chipotle Sauce

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

Updated

Vegetarian food never looked so good! These black bean enchiladas are sweet, spicy, savory and oh-so cheesy!
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Spicy, cheesy, and full of veggie goodness, these black bean enchiladas are the perfect vegetarian Mexican treat.

Enchiladas are the ultimate Mexican comfort food. The tortillas are filled with a bright and nutritious mix of vegetables instead of a heavy meat-based alternative.

Spicy, cheesy, and full of veggie goodness

They are rolled and nestled beside each other in a baking dish before being engulfed in smoky chipotle sauce and cheese.

Once baked, they are soft, saucy, and oozing with cheesy goodness.

Enchiladas are the ultimate Mexican comfort food

Mexican food is one of those cuisines where it’s very easy to make vegetarian options delicious.

The filling has a variety in texture, which contrasts beautifully with the silky sauce and melted cheese. Who needs meat when dishes like these exist?

The filling has a variety in texture

Why you will love this black bean enchiladas recipe…

  • Sweet and smoky- The roasted sweet potatoes are sweet and caramelized, which perfectly balances with the umami beans and the smoky heat of the chipotle sauce.
  • Simple but flavorful- No need to seek out obscure ingredients, this recipe keeps it simple without compromising on flavor.
  • Very cheesy- The enchiladas are topped with crumbled queso fresco and melted cheese which makes this dish feel supremely indulgent.
  • 1-hour meal- It’s not as quick as a 30-minute meal but most of the extra time is spent in the oven.
  • Great for serving guests- Your guests are bound to be impressed with this dish. It’s also very easy to multiply to serve more people.
Why you will love this black bean enchiladas recipe

Sweet Potato & Black Bean Enchiladas with Smoky Chipotle Sauce

Vegetarian food never looked so good! These black bean enchiladas are sweet, spicy, savory and oh-so cheesy!
Rate this recipe!
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 423 kcal

Ingredients
  

For the Filling:

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 can (15 oz) black beans,
  • 1 cup corn kernels (fresh, frozen, or canned)
  • ½ cup diced red onion
  • ¼ cup chopped fresh cilantro
  • Salt and pepper, to taste

For the Sauce:

  • 1 can (15 oz) tomato sauce
  • 2 chipotle peppers in adobo sauce (adjust for spice preference)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp honey (optional, for balance)

For the Enchiladas:

  • 8-10 small flour or corn tortillas
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • ½ cup crumbled queso fresco
  • Fresh cilantro, for garnish

Instructions
 

Ingredients

  • Preheat your oven to 425°F.
  • Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
  • Blend the tomato sauce, chipotle peppers, smoked paprika, garlic powder, onion powder, and honey in a blender until smooth.
  • Taste and adjust for spice and seasoning. Set aside.
  • In a large bowl, mix the roasted sweet potatoes, black beans, corn, red onion, and cilantro. Taste and season with salt and pepper if needed.
  • Reduce the oven temperature to 375°F.
  • Spread 1/2 cup of the chipotle sauce over the bottom of a 9×13-inch baking dish.
  • Spoon about 1/3 cup of filling into each tortilla. Roll tightly and place seam-side down in the dish.
  • Pour the remaining sauce evenly over the enchiladas, making sure they’re fully covered. Sprinkle shredded cheese on top.
  • Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and sprinkle with crumbled queso fresco and fresh cilantro.
  • Serve with a dollop of sour cream or guacamole for extra richness.

Nutrition

Calories 423kcal (21%)Carbohydrates 59g (20%)Protein 15g (30%)Fat 16g (25%)Saturated Fat 7g (44%)Polyunsaturated Fat 2gMonounsaturated Fat 6gTrans Fat 0.1gCholesterol 33mg (11%)Sodium 472mg (21%)Potassium 642mg (18%)Fiber 9g (38%)Sugar 11g (12%)Vitamin A 16830IU (337%)Vitamin C 5mg (6%)Calcium 317mg (32%)Iron 2mg (11%)
Keyword Black Bean Enchiladas
Tried this recipe?Let us know if you liked it in the comments below!

Serving Suggestions

You may choose to pair this dish with a crisp green salad or a side of cilantro-lime rice for a complete meal. But the enchiladas can also stand on their own as a complete dish.

🧑‍🍳 Expert Tips

  • Adjust spice. For a less spicy result, only use one chipotle pepper but if you want it more spicy add another pepper.
  • Add avocado. Add even more veggie goodness. You can add it fresh or in the form of guacamole.
  • Make ahead. Prep the filling and sauce in advance for a quicker assembly.
  • Vegan version. Swap out the cheese for vegan cheese.
pair this dish with a crisp green salad

Storage Suggestions

  • To store- Allow the enchiladas to cool completely and then either cover the baking dish with clingfilm or transfer them to an airtight container. Store in the refrigerator for up to 5 days.
  • To reheat- Place the baking dish back in the oven at 350°F and heat until the cheese remelts and the filling is warmed through.
  • To freeze- Transfer the enchiladas to a freezer-safe container and label them with the date. Freeze for up to 6 months.

Black Bean Enchiladas FAQs

What is the difference between a burrito and an enchilada?

There are two key differences between burritos and enchiladas. Traditionally, enchiladas are made with corn tortillas while burritos use flour tortillas. Enchiladas are filled, placed in a baking dish, covered with sauce and cheese, and baked. On the other hand, burritos are simply filled and served as is.

Are enchiladas healthy?

This ultimately comes down to what the enchiladas are filled with. Yes, there is a lot of cheese in this dish, but the filling is packed with healthy vegetables so they are still considered to be healthy.

Which tortilla is better for enchiladas?

Corn tortillas are the traditional tortillas for enchiladas. Mostly this is down to the flavor they add to the dish.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

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