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Black Bean and Sweet Potato Enchiladas

  • Author: Jessie
  • Total Time: 45 minutes
  • Yield: 8


Black Bean and Sweet Potato Enchiladas have been a staple in our house for many years! I serve them to meat lovers and vegetarians alike and no one can get enough!


  • 2 tablespoons olive oil (affiliate)
  • 1 large sweet potato (about 3 cups chopped)
  • 1 15 oz can black beans (affiliate), drained and rinsed
  • ½ teaspoon cumin (affiliate)
  • ½ teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 cup salsa verde (affiliate), divided
  • 4 oz cream cheese
  • Salt and pepper to taste
  • 8 flour tortillas, fajita or burrito size
  • 2 cups cheddar cheese


  • 1/4 cup finely chopped red onion
  • Sour cream
  • Avocado
  • Limes
  • Cilantro


  1. Peel and chop sweet potato into small bite sized pieces.
  2. Heat olive oil in large skillet over medium high heat and add sweet potato.
  3. Sauté for 10-15 minutes with lid on until potatoes can be easily pierced with a fork. Add black beans and spices. Stir.
  4. Add 1/3 cup salsa verde and cream cheese and stir mixture until cream cheese is fully melted.
  5. Preheat oven to 400 degrees and spray a 9×13 baking dish with cooking spray then pour remaining salsa verde into bottom of dish.
  6. To assemble enchiladas, put some of the sweet potato and bean filling into the tortilla, then sprinkle with grated cheese and roll up into a burrito. Place seam side down in baking dish. Repeat with remaining filling, tortillas, and cheese.
  7. Drizzle remaining salsa verde over top of enchiladas, then sprinkle with remaining cheese.
  8. Bake in preheated oven for 15-20 minutes or until tortilla edges just start to get brown and cheese is bubbly.
  9. Top with onion, sour cream, avocado, cilantro and a squirt of lime juice.
  • Prep Time: 30 mins
  • Cook Time: 15 mins