Sweet Potato and Black Bean Enchiladas

Forget everything you thought you knew about enchiladas. These aren’t your standard cheese-smothered tortilla rolls – they’re a flavor explosion that happens to be vegetarian. The sweet-savory combo of roasted sweet potatoes and hearty black beans creates something so satisfying that even dedicated carnivores will be reaching for seconds (and thirds).

What makes these enchiladas special is the magical contrast between the creamy, slightly sweet potato filling and the tangy salsa verde. Add in the melty Monterey Jack, crumbly feta, and that final drizzle of lime-brightened sour cream? Pure bliss. The best part? You can prep these ahead for busy weeknights or impress weekend dinner guests without spending hours in the kitchen.

Ingredients

For the Filling:

• 1¼ pounds sweet potatoes (2 small-to-medium)
• 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 ounces (½ cup) crumbled feta cheese
• 2 small cans (4 ounces each) diced green chiles
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, pressed or minced
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt, more to taste
• Freshly ground black pepper

Remaining Ingredients:

• 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
• 10 corn tortillas
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 tablespoons sour cream
• 1 tablespoon water
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro

Steps

1. Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper for easy cleanup. This temperature ensures sweet potatoes roast properly rather than steam.
2. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil (about 1 tablespoon total). Place the sweet potatoes flat-side down on the baking sheet – this maximizes caramelization. Bake until they’re tender and cooked through, about 30 to 35 minutes. Test doneness by inserting a fork – it should slide in easily with no resistance. Leave the oven on at 400°F for baking the assembled enchiladas later.
3. Meanwhile, pour enough salsa verde (about ½ cup) into a 9 by 13-inch baking dish to lightly cover the bottom. This prevents sticking and adds flavor to the tortilla bottoms. In a medium mixing bowl, combine all of the remaining filling ingredients, mixing gently to avoid crushing the beans.
4. Once the sweet potatoes are cooked through and cool enough to handle (about 5-10 minutes of cooling time), scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon. You want texture, not a completely smooth puree.
5. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (about ¼ teaspoon more) and pepper. The filling should be moist but hold together when scooped.
6. Warm up your tortillas to make them pliable – either one by one in a dry skillet for 20-30 seconds per side, or all at once in a microwave covered with a damp paper towel for 30-45 seconds. Cold tortillas will crack when rolled. Wrap them in a clean tea towel so they stay warm and flexible.
7. Working with one tortilla at a time, spread about ½ cup filling down the center of each tortilla, then wrap both sides over the filling and place it seam-side down in your baking dish. Repeat for all of the tortillas, arranging them snugly in the dish.
8. Top with the remaining salsa verde (about 1½ cups) and cheese (1 cup), ensuring all tortilla edges are covered with sauce to prevent drying out. Bake for 25 to 35 minutes, until sauce is bubbling around the edges and the cheese is lightly golden. If the cheese browns too quickly, cover loosely with foil.
9. Let the enchiladas cool for about 5 minutes – this helps them set and prevents burning your mouth. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve immediately while still hot.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
• Sweet potato tortillas instead of corn for a fun twist and extra nutrients
• Pepper jack cheese instead of Monterey Jack for more heat
• Homemade salsa verde (tomatillos, jalapeños, lime) for fresher flavor

Make It Diabetes-Friendly

• Use high-fiber whole grain tortillas (saves approximately 10g carbs per serving)
• Replace half the sweet potato with cauliflower (mashed) to reduce carbs by 30%
• Use reduced-fat cheese and increase protein content with 1/4 cup hemp seeds mixed into filling
• Serve with avocado slices instead of sour cream for healthy fats that slow glucose absorption

Pro Tips

• Roast sweet potatoes a day ahead to save time and deepen flavor
• For crispier tortilla edges, spray or brush the tops with olive oil before adding sauce
• Freeze unbaked enchiladas for up to 3 months – just add 15 minutes to baking time when cooking from frozen
• Let the assembled dish rest 10 minutes before baking for flavors to meld