These sweet potato black bean enchiladas are sure to impress! Filled with roasted cubes of sweet potato, black beans, fresh lime, and topped with enchilada sauce and mexican cheese. Serve with avocado, lime, and sour cream for a delicious vegetarian dinner!

Smoky sweet sweet potato and black bean enchiladas are one of my favorite vegetarian meals.

Everyone loves this recipe when I make it! We are a big fan of veggie enchiladas in our house and love to try new variations.

Diced sweet potatoes and black bean filling are rolled up in tortillas, then topped with fresh grated colby jack cheese and red enchilada sauce.

Every bite is irresistible!

I love enchiladas because they are so simple to make but look impressive like you spent hours on dinner!

veggie enchiladas

Ingredients need to make sweet potato enchiladas

roasted sweet potatoes
fresh garlic and onion
black beans
fresh lime juice
spices: cumin, chili powder, and salt
colby jack cheese
enchilada sauce
soft taco shells

ingredients needed to make sweet potato enchiladas

How to make sweet potato black bean enchiladas

Step 1: make one batch of these easy roasted sweet potatoes to go in the filling. This is one of our favorite versatile sweet potato recipes and goes perfectly inside these enchiladas.

Step 2: While the sweet potatoes are roasting, add the chopped onion and minced garlic to a large skillet with the olive oil.

Cook for around 10 minutes, until the onion is soft.

Step 3: Once the onion is softened, add the drained black beans, roasted sweet potatoes, lime juice, cumin, chili powder, and salt to taste.

Now the filling is ready to be rolled up!

Step 4: Warm the tortillas for a few seconds in the microwave before rolling them up and they will be less likely to break.

Fill each tortilla with black bean sweet potato filling, then roll it up and place seam side down in a 9 by 13 baking dish.

Step 5: Once all of the enchiladas are done, pour the red enchilada sauce evenly over the top.

Next, grate a block of colby jack cheese and spread it over the enchilada sauce.

Step 6: Bake the sweet potato enchiladas in a preheated 350 degree oven for around a half hour, until the edges are browned and the cheese is nice and bubbly.

I like to broil mine for a minute or two at the end to really get that cheese browned on top!