sweet potato black bean enchiladas

Sweet Potato Black Bean Enchiladas

  • Author: Krista
  • prep_time Prep Time: 10
  • cook_time Cook Time: 35
  • total_time Total Time: 45 minutes
  • yield Yield: 5 1x
  • category Category: gluten free, vegetarian, kid friendly, dinner ideas,
  • method Method: baking
  • cuisine Cuisine: mexican


Gluten Free Sweet Potato Black Bean Enchiladas covered in a smoky red chili sauce and gooey cheese. Simple ingredients and lots of flavor make these black bean enchiladas a must try dinner recipe!



  • 1 tablespoon grape seed oil
  • 1 cup diced yellow onion
  • 2 garlic cloves, minced
  • 2 cups diced sweet potatoes
  • 14 oz. can low sodium black beans
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • salt to taste
  • 1/4 cup chopped cilantro
  • 8 oz. red enchilada sauce
  • 10 corn tortillas
  • 1/2 cup shredded Monterrey jack cheese


  1. Preheat oven to 400 degrees F.
  2. In the meantime, heat a medium skillet to medium high heat.
  3. Add grape seed oil to the pan. Then add in onions, saute until they are translucent. About 2-3 minutes. Next add in garlic cloves and saute for 30 seconds.
  4. Add in the sweet potatoes and saute until fork tender, stirring throughout, about 7-10 minutes.
  5. Next add in the black beans, cumin, smoked paprika, chili powder, salt to taste and cilantro. Stir everything together and cook for 2-3 minutes.
  6. Remove from heat and let sit.
  7. In the meantime, to an 8×8 baking dish add 2 tablespoons of enchilada sauce and spread out on the bottom. Set aside.
  8. Wrap corn tortillas in a wet paper towel and warm in microwave for 1-2 minutes.
  9. Place 2-3 tablespoons of sweet potato black bean mixture in one end of a corn tortilla. Gently roll and place seam side down in the prepared baking dish.
  10. Repeat process until mixture is gone.
  11. Pour remaining enchilada sauce over the prepared enchiladas. Cover with shredded monterrey jack cheese.
  12. Place in the oven and bake uncovered for 15 minutes.
  13. Remove from oven and top with desired toppings. (I used greek yogurt, avocado, japaleño and fresh cilantro)


  • Serving Size: 2 enchiladas
  • Calories: 295
  • Sugar: 7 g
  • Sodium: 581 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 51 g
  • Fiber: 11 g
  • Protein: 11 g
  • Cholesterol: 3 mg

Keywords: easy enchiladas recipe, easy Mexican recipe, gluten free, vegetarian, black bean enchiladas, mexican food, sweet potato dinner recipe