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Baked cheesy sweet potato and black bean enchiladas baked in a white casserole dish.

Black Bean Sweet Potato Enchiladas

These black bean and sweet potato enchiladas are a hearty, satisfying vegetarian dish made with sautéed onion, mushrooms, zucchini, and creamy black beans—all wrapped in flour tortillas and smothered in a tangy enchilada sour cream sauce and melted cheese. It’s the perfect blend of comforting and nutritious, with layers of flavor in every bite.
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Print Recipe
Author Kori Butler
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner
Cuisine American | Mexican
Servings 6
Calories 363 kcal

Ingredients
  

  • 1 to 2 tablespoons olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 ½ cups sweet potato (peeled and diced small)
  • 1½ cups diced mushrooms
  • 1 cup diced zucchini
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1 cup vegan or dairy sour cream, divided
  • ½ cup chunky salsa
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 6 medium whole wheat or regular flour tortillas
  • 1 (10-ounce) can red enchilada sauce
  • 1 cup vegan or dairy shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Optional for serving: Sliced black olives, chopped cilantro, diced avocado, sour cream, and green onions

Instructions
 

  • Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened. Stir in garlic and sweet potato. Cook for 5 to 6 minutes, stirring often, until sweet potato begins to soften.
  • Stir in mushrooms and zucchini. Continue cooking for 5 to 6 minutes until vegetables are tender and sweet potato is fork-tender.
  • Add black beans, salsa, ½ cup of sour cream, cumin, chili powder, smoked paprika, salt, and pepper. Stir well. Remove from heat.
  • Spoon filling into each tortilla, roll up, and place seam-side down in the prepared dish.
  • In a small bowl, whisk together enchilada sauce and the remaining ½ cup sour cream. Pour evenly over enchiladas, then sprinkle with cheese.
  • Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 to 15 minutes or until bubbly. Let rest for 5 minutes. Add desired toppings before serving.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Cut the sweet potato into small cubes for quicker cooking, or microwave it for 2 to 3 minutes first. Use pre-sliced mushrooms to save time.
MEAL PREP: Assemble the enchiladas without the sauce up to 1 day ahead, then cover and refrigerate. Whisk the enchilada sauce with the remaining sour cream and refrigerate it separately. Pour it over right before baking, add the cheese, and bake about 10 minutes longer.
VARIATIONS: Swap the black beans for pinto beans or add ½ cup of corn to the filling. Use corn tortillas for a gluten-free version, or add chopped jalapeños for more heat.
MAKE IT FLEX: Stir 1 to 2 cups of shredded chicken into the filling.
SERVING SUGGESTIONS: Serve with Mexican rice, a simple green salad, or chips and guacamole. Leftovers reheat beautifully for lunch the next day.

Nutrition

Serving: 1enchiladaCalories: 363kcalCarbohydrates: 46gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 779mgPotassium: 578mgFiber: 10gSugar: 8gVitamin A: 5460IUVitamin C: 7mgCalcium: 199mgIron: 4mg
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.

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