I perfected my Vegetarian Mexican Enchiladas with sweet potatoes, black beans, and cheese so you can prep ahead and easily feed a crowd.

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I fell for how sweet potatoes and black beans mingle in these BEST Vegetarian Enchiladas, the kind of dish that makes you raise an eyebrow and say wait, is this really meatless? I get obsessed with flavor combos, little tricks, the one time-saver that makes leftovers taste brand new.

Call it Vegetarian Mexican Enchiladas or whatever label you want, it still proves Easy Healthy Meals Vegetarian can be exciting not boring. I won’t pretend it’s perfect, I burn edges sometimes, but every time people ask for the recipe I just smile because it’s totally worth the fuss.

Ingredients

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Sweet potatoes: sweet starchy root, full of fiber and vitamin A, gives natural sweetness
Black beans: hearty plant protein, packed with fiber and iron, keeps you full
Enchilada sauce: tomato chili base, tangy spicy or smoky, ties everything and moistens
Cheese: melty, salty comfort, adds protein and calcium, makes it gooey
Cilantro and lime: bright herb plus citrus, freshens and cuts richness with tang
Avocado: creamy healthy fats, silky texture, cools heat and balances spice

Ingredient Quantities

2 lbs sweet potatoes, peeled and cubed (about 2 medium)

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 (15 oz) can black beans, drained and rinsed

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika (optional)

1 tsp kosher salt

1/2 tsp black pepper

1/4 cup chopped cilantro

Juice of 1 lime

2 cups enchilada sauce (about 16 oz)

10 to 12 8 in tortillas, corn or flour

2 1/2 cups shredded Mexican blend or cheddar cheese, divided

1/2 cup sour cream or Mexican crema for serving (optional)

1 ripe avocado, sliced for serving (optional)

2 green onions, thinly sliced for garnish (optional)

How to Make this

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1. Preheat oven to 400°F. Toss the sweet potato cubes with a little olive oil, 1/2 tsp salt and 1/4 tsp pepper and roast on a rimmed baking sheet until tender, about 25 to 30 minutes; shortcut: microwave the cubed potatoes covered for 8 to 10 minutes if you’re rushed.

2. While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat, add the diced onion and sauté until soft, about 5 minutes, then add the minced garlic and cook 30 seconds until fragrant.

3. Add the drained black beans, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika if using, the remaining salt and pepper to the skillet and stir to combine; cook 2 to 3 minutes so the spices bloom.

4. Add the roasted sweet potatoes to the skillet, lightly mash some of the cubes with the back of a spoon so the filling binds, then stir in the chopped cilantro and juice of 1 lime. Taste and adjust seasoning.

5. Stir in about 1 cup of the shredded cheese so the filling is cheesy and sticky, then remove from heat and let cool slightly so it’s easier to roll.

6. Warm the tortillas so they’re pliable by wrapping in a damp towel and microwaving 30 seconds or heating briefly in a dry skillet; pour about 1/2 cup enchilada sauce in the bottom of a 9×13 baking dish to prevent sticking.

7. Spoon roughly 1/3 to 1/2 cup of filling onto each tortilla (this will make about 10 to 12 enchiladas), roll up and place seam-side down in the prepared dish until you’ve used all the tortillas.

8. Pour the remaining enchilada sauce evenly over the rolled enchiladas, sprinkle the remaining 1 1/2 cups shredded cheese on top, cover loosely with foil and bake 15 minutes, then uncover and bake another 5 to 10 minutes until hot and bubbly; if you want a browned top, broil 1 to 2 minutes but watch it.

9. Let the pan rest 5 minutes before serving, then top with sour cream or crema, sliced avocado, thinly sliced green onions and extra cilantro. Serve with lime wedges on the side.

Equipment Needed

1. Rimmed baking sheet (for roasting the sweet potatoes)
2. Large skillet (10 to 12 in) for the filling
3. 9×13 baking dish
4. Cutting board and a sharp chef’s knife
5. Measuring cups and spoons
6. Wooden spoon or spatula (for mashing and stirring)
7. Colander and can opener (to drain and rinse the beans)
8. Microwave-safe bowl or a small dry skillet plus a damp towel (to warm tortillas), and aluminum foil for covering the pan

FAQ

Q: Can I make these ahead or freeze them? A: Yep. You can assemble them unbaked and refrigerate up to 24 hours before baking, or freeze the assembled pan for up to 2 months. Thaw overnight in the fridge then bake, or if baking from frozen add about 15 to 20 extra minutes and keep the pan covered with foil until the middle is hot.

Q: How do I keep the tortillas from getting soggy? A: Warm the tortillas before filling either in a dry skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds, that helps them fold and not crack. Use just a little sauce inside each one and spoon more sauce on top, and be sure beans are well drained, this cuts the moisture so they stay firmer.

Q: Can I make these vegan? A: Totally. Swap the cheese for a vegan shred, or skip cheese and stir in nutritional yeast for a cheesy note. Use vegan sour cream or a cashew crema for serving and youre good to go.

Q: What can I swap for the sweet potatoes or black beans? A: Try roasted butternut squash, pumpkin, or diced roasted cauliflower instead of sweet potato. For beans, pinto, kidney, or cooked lentils work fine, just pick something that holds up when mixed with the spices.

Q: How spicy are these and can I change the heat level? A: They are mild to medium as written. To up the heat add chopped jalapeno, a pinch of cayenne, or a spicy enchilada sauce. To mellow them out reduce the chili powder and skip the smoked paprika.

Q: How many do these make and how long do leftovers keep? A: The recipe fills about 10 to 12 eight inch tortillas, so it serves roughly 6 to 8 people depending on appetite. Store leftovers in the fridge up to 4 days, reheat in a 350 degree oven until warmed through. You can also freeze portions for up to 2 months.

BEST Vegetarian Enchiladas Recipe Substitutions and Variations

Sweet potatoes: swap with butternut squash (same cubed size, roast 20 to 25 min) or 2 lbs russet potatoes for a less sweet, heartier filling. Canned pumpkin works in a pinch but drain well and cut the salt down.
Black beans: use cooked pinto beans or 1 1/2 cups cooked brown lentils. Chickpeas are fine too, just smash a bit so the filling holds together.
Enchilada sauce: use 2 cups salsa roja or salsa verde for a fresher tang, or stir 1 cup tomato sauce with 1 tbsp chili powder and enough water to match the texture.
Shredded cheese: sub Mexican blend with Monterey Jack, sharp cheddar, or crumbled queso fresco. For dairy free use equal amount of shredded vegan cheese or sprinkle extra nutritional yeast for cheesiness.

Pro Tips

1) Roast the potatoes on a single layer and don’t crowd the pan, otherwise they steam and get mushy. Pull about a cup out that’s nicely browned and leave the rest a little softer, then mash just some of the softer pieces into the filling so it binds but you still get chunky bites. If you microwave them, spread them on a hot pan for a minute to dry off the steam or the filling will be wet.

2) Warm the tortillas until theyre pliable so they roll without cracking. I wrap them in a damp towel and heat 20–30 seconds, or quickly toast each one in a dry skillet for 10 seconds per side. If you want a slightly crisp edge brush each tortilla with a little oil before rolling, but dont overfill or they’ll burst when baked.

3) Control sauce and cheese for sogginess. Mix about 1 cup cheese into the filling so it sticks together, then put only a thin layer of sauce in the pan before stacking. Save most of the sauce for the top. If your enchilada sauce seems thin simmer it 5 minutes to reduce, or stir in a tablespoon of tomato paste to thicken.

4) Brightness and finish matter. Add cilantro and lime only at the end so the flavor stays fresh, and shred your own cheese from a block it melts way better than pre-shredded. Let the pan rest 5 minutes after baking so the filling sets, and if you broil to brown the top watch it like a hawk because it goes from perfect to burnt fast.

BEST Vegetarian Enchiladas Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected my Vegetarian Mexican Enchiladas with sweet potatoes, black beans, and cheese so you can prep ahead and easily feed a crowd.

Servings

servings

Calories

455

kcal

Equipment: 1. Rimmed baking sheet (for roasting the sweet potatoes)
2. Large skillet (10 to 12 in) for the filling
3. 9×13 baking dish
4. Cutting board and a sharp chef’s knife
5. Measuring cups and spoons
6. Wooden spoon or spatula (for mashing and stirring)
7. Colander and can opener (to drain and rinse the beans)
8. Microwave-safe bowl or a small dry skillet plus a damp towel (to warm tortillas), and aluminum foil for covering the pan

Ingredients

2 lbs sweet potatoes, peeled and cubed (about 2 medium)
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika (optional)
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup chopped cilantro
Juice of 1 lime
2 cups enchilada sauce (about 16 oz)
10 to 12 8 in tortillas, corn or flour
2 1/2 cups shredded Mexican blend or cheddar cheese, divided
1/2 cup sour cream or Mexican crema for serving (optional)
1 ripe avocado, sliced for serving (optional)
2 green onions, thinly sliced for garnish (optional)

Directions

Preheat oven to 400°F. Toss the sweet potato cubes with a little olive oil, 1/2 tsp salt and 1/4 tsp pepper and roast on a rimmed baking sheet until tender, about 25 to 30 minutes; shortcut: microwave the cubed potatoes covered for 8 to 10 minutes if you’re rushed.
While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat, add the diced onion and sauté until soft, about 5 minutes, then add the minced garlic and cook 30 seconds until fragrant.
Add the drained black beans, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika if using, the remaining salt and pepper to the skillet and stir to combine; cook 2 to 3 minutes so the spices bloom.
Add the roasted sweet potatoes to the skillet, lightly mash some of the cubes with the back of a spoon so the filling binds, then stir in the chopped cilantro and juice of 1 lime. Taste and adjust seasoning.
Stir in about 1 cup of the shredded cheese so the filling is cheesy and sticky, then remove from heat and let cool slightly so it’s easier to roll.
Warm the tortillas so they’re pliable by wrapping in a damp towel and microwaving 30 seconds or heating briefly in a dry skillet; pour about 1/2 cup enchilada sauce in the bottom of a 9×13 baking dish to prevent sticking.
Spoon roughly 1/3 to 1/2 cup of filling onto each tortilla (this will make about 10 to 12 enchiladas), roll up and place seam-side down in the prepared dish until you’ve used all the tortillas.
Pour the remaining enchilada sauce evenly over the rolled enchiladas, sprinkle the remaining 1 1/2 cups shredded cheese on top, cover loosely with foil and bake 15 minutes, then uncover and bake another 5 to 10 minutes until hot and bubbly; if you want a browned top, broil 1 to 2 minutes but watch it.
Let the pan rest 5 minutes before serving, then top with sour cream or crema, sliced avocado, thinly sliced green onions and extra cilantro. Serve with lime wedges on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.