Vegetarian Sweet Potato Enchiladas Recipe

Sweet potato enchilada casserole in a baking dish with sliced limes.

5 from 1 vote

Vegetarian Sweet Potato Enchiladas Recipe

These sweet potato enchiladas are cheesy, hearty, and surprisingly weeknight-friendly. Creamy roasted sweet potatoes, black beans, warm spices, and a simple enchilada sauce get rolled up in tortillas and baked until bubbling and golden. They’re vegetarian, easy to customize (hello, vegan option), and perfect for meal prep, leftovers, or feeding a crowd.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Mexican

Diet: Vegetarian

Servings: servings

Calories: 522kcal

Author: MaryAnne

Ingredients

For the filling

2 medium sweet potatoes
2 Tablespoons extra-virgin olive oil
1 (15 ounce) can black beans, rinsed and drained, or 1 ½ cups cooked black black beans
1 cup Monterey Jack cheese, grated *try to avoid pre-shredded, as it doesn't melt well.
1 canned chipotle chile in adobo, minced
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
⅛ teaspoon ground black pepper
2 Tablespoons fresh lime juice
1 Tablespoon soy sauce or tamari

Other ingredients

2 cups (16 ounces) red enchilada sauce
10 corn tortillas
½ cup Monterey Jack cheese, grated (avoid pre-shredded)
½ cup cheddar cheese, grated (avoid pre-shredded)
1 avocado, diced
¼ cup chopped cilantro

Instructions

Preheat the oven to 400° F and line a large baking sheet with parchment paper.
Slice the sweet potatoes in half lengthwise, rub the cut sides with olive oil, and sprinkle with a pinch of salt. Place potatoes cut-side down on the baking sheet and roast until very tender and easily pierced with a fork, about 30-40 minutes depending on the size. *Leave the oven on to bake the enchiladas shortly.
Meanwhile, pour ½ cup of red enchilada sauce into a 9"x13" baking dish to lightly cover the bottom. Set aside.
Make the filling. In a medium mixing bowl, add the black beans, 1 cup of Monterey Jack cheese, chipotle chile in adobo, cumin, garlic, chili powder, paprika, salt, pepper, lime juice, and soy sauce.
When the sweet potatoes are cool enough to handle, scoop the soft flesh out of the skins with a spoon and lightly mash with a fork so that it's mostly creamy but with a bit of texture.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt and pepper. The filling should taste delicious on its own.
Wrap tortillas in a damp paper towel or kitchen towel and microwave for about 45 seconds, until they're warm and pliable. Warm tortillas roll easily and are much less likely to split or tear once they're filled.
Lay one corn tortilla in the baking dish to lightly coat one side in sauce, then flip to coat the other side. Add about ¼ to ⅓ cup of filling down the center (depending on the size of your tortillas), roll it up, and place it seam-side down along one edge of the dish. Repeat with the remaining tortillas, adding more sauce as needed to keep them moist. If you have any filling left, tuck it along the sides of the enchiladas. *If you run out of room to sauce and roll tortillas in the baking dish, use a small plate to dip, fill, and roll them, then transfer to the baking dish.
Pour remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle with ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Bake for 25-30 minutes, until cheese is lightly golden and bubbly on the edges.
Garnish with avocado and cilantro. Serve immediately.

Video

Notes

How to Store Leftovers

Cool completely first:
Let the baked enchiladas cool to room temperature before covering. This helps prevent steam from getting trapped and making everything soggy.
Fridge storage:
Store leftovers in an airtight container (or cover the baking dish well) for up to 4 days. For the best texture, reheat in the oven or toaster oven instead of the microwave.

How to Freeze After Baking

Let the enchiladas cool completely, then cut into individual portions.
Wrap each piece tightly in plastic wrap or parchment paper, then place in a freezer bag or container.
Freeze for up to 2 months.
Reheat from frozen in a small oven-safe dish at 350°F for about 20-25 minutes, or microwave in 30-60 second bursts until hot. If they seem dry, spoon on a bit of extra sauce or a splash of water before reheating.

Nutrition