Sweet Potato and Black Bean Veggie Enchiladas

These healthy and delicious Sweet Potato and Black Bean Veggie Enchiladas are a definite crowd pleaser for both vegetarians and meat eaters alike. Make a batch over the weekend and enjoy them all week!

sweet potato black bean enchiladas

Why are these vegetarian enchiladas so awesome? Not only are they insanely easy to make (essentially: saute veggies, stuff filling into tortillas, bake, eat), they are packed with nutrition and delicious, too.

sweet potato black bean enchiladas

This recipe was born because I love Mexican food but wanted to make a lighter, healthier variation of my classic favorite, enchiladas. The easiest way to make a recipe healthier? Add lots of veggies! If you aren’t into any of the veggies in this recipe, simply leave them out or swap in something else – the beauty of this recipe is it’s not set in stone. Get creative!

sweet potato black bean veggie enchiladas

The cheese is also optional but delicious. :)

healthy veggie enchiladas

Then simply bake and enjoy. Below, you’ll find the full recipe. I hope you love them as much as we do!

healthy vegetarian enchiladas

Sweet Potato Black Bean Veggie Enchiladas

Serves 4 to 6

Total time: ~40 minutes


  • 1 large sweet potato, peeled and chopped
  • 1 to 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 jalapeno, chopped (optional)
  • 1 bell pepper (any color), chopped
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach, packed
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 12 oz. package (or can) green enchilada sauce
  • 6 whole grain or corn tortillas (gluten free certified if necessary)
  • 1 jar salsa (will not use all of it)
  • 1/3 cup grated sharp cheddar cheese (optional)
  • 1/4 cup fresh cilantro, chopped
  • Hot sauce to taste (optional)


1) Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!

2) Preheat oven to 350. In a large pan over medium heat, saute the olive oil, garlic, black beans, jalapeno, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.

3) In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.

4) Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.

easy healthy vegetarian enchiladas

best vegetarian enchiladas recipe


  1. 1

    Made these tonight for dinner. Amazing! My husband loved them and he is a meat eater. Said he did not miss the meat at all. I will make these again.

  2. 3

    I made these tonight for dinner. I’m a vegetarian and my husband who eats meat asked his usual question before dinner, “did you add meat to mine?” I told him, “no.” And he made his usual scowl-face. But by the end of dinner he was fighting me over who got to take the leftover for lunch! I’m not usually a fan of Mexican because of its heaviness, but these were so yummy and didn’t give me that bogged-down, gross feeling afterwards. I would definitely eat more Mexican if it tasted like this! I will make these again [soon]!

  3. 5

    I tried this recipe tonight and both my husband and I loved it! I love sweet potatoes, but my husband does not, so this was an easy way to sneak them into our dinner ;)

  4. 7

    Made these tonight and they were AMAZING! Delish! And just like you said my picky meat eating hubby loved them too! Will most definitely be making these again :)

  5. 8

    With Lent starting today I decided to make this for dinner, not only was it super easy to make but it was a huge hit! This will be a repeat-recipe all year long

  6. 10

    My family LOVED this recipe that includes my 6 year-old son! I would even entertain with this meal. So good! :)

  7. 12

    I made these last night and loved them! I accidentally ended up leaving out the cumin and chili powder, but they were still really flavorful thanks to the salsa, enchilada sauce, jalapeno and garlic.

    I ended up with way more enchiladas than I needed, but brought them into work where they were devoured. Thanks for making me look like a good cook to my coworkers!

    For the future, any tips on how to keep corn tortillas from tearing? Steam beforehand? or just moisten?

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