Vegetarian Sweet Potato Bean Enchiladas
Cheesy Vegetarian Sweet Potato Bean Enchiladas are loaded with sweet potatoes, beans, delicious red sauce; garnished with sour cream.
I have so many fond memories growing up with Mexican food and eating enchiladas. We had enchiladas at least once a week, so today’s memory I’m sharing a Vegetarian Sweet Potato Bean Enchiladas recipe. Even though this recipe is vegetarian, you can always add meat.
Vegetarian Sweet Potato Bean Enchiladas
A twist on the traditional enchiladas, this recipe uses sweet potatoes, black beans and kidney beans. Easy and filling, the flavor will surprise you! Of course the cheese and the sour cream garnish really adds to each bite. You can also garnish with salsa!
What ingredients do you need for Vegetarian Sweet Potato Bean Enchiladas?
Let’s get started – gather these ingredients!
Enchilada ingredients:
- Olive oil
- Sweet potatoes
- Salt & Pepper
- Onion, red pepper, salt and pepper
- Diced green chilies
- Black beans & kidney beans
- Olives
Sharp cheddar cheese - Corn tortillas
- Cilantro
- Sour cream
Make the sauce:
- Butter
- Flour
- Chili powder
- Cumin
- Tomato sauce (with water)
- Sugar
Weekend car rides with enchilada memories
Most weekends for our family in the summer months consisted of camping, picnics, river rafting, and weekend car rides. Sundays, of course, were filled with church services, always a nap, and sometimes a relaxing car ride.
Weekend car rides were a little different, depending on if it was a Saturday or a Sunday. Back then it was customary to stop by a friend’s, family’s, or neighbor’s home unannounced.
It was just what we did. Of course these were days before texting became our “real time,” and what we relied upon for our communication.
Showing up at Bud and Clara’s … for enchiladas, reminds me of this Vegetarian Sweet Potato Bean Enchiladas today!
How do you roast the sweet potatoes?
It’s easy!
- Place the diced sweet potatoes (in half-inch chunks) on a parchment paper-lined baking sheet.
- Drizzle with olive oil; salt and pepper.
- Bake on a prepared pan (with parchment paper) until tender with a fork. Remove from the oven.
How do you make vegetarian enchiladas?
- Turn oven down to 350 degrees. In a large skillet, add remaining 2 Tbsp. oil, chopped onion, and pepper, and saute for 5-6 minutes.
- Stir in the green chilies, drained beans, and olives and cook for another 2-3 minutes.
- Melt butter in a saucepan. Add flour, chili powder, and cumin. Cook until bubbly. Add tomato sauce and water. Bring to a boil.
- Dip corn tortillas in sauce, then put in pan and fill with veggie mixture and cheese and roll up. Pour sauce on top and then more cheese. Bake for 20 minutes, until bubbly. Serve!
- Garnish with sour cream and fresh chopped cilantro (maybe a few pieces of chopped red tomatoes).
Truly, enchiladas are the best when served as leftovers, wouldn’t you say?
Can you freeze Smoky Sweet Potato and Black Bean Enchiladas?
I always make two batches and freeze one. You’ll want to eat this every week, or even pull out of the freezer to bring to a potluck.
- Cover and freeze unbaked enchiladas.
- To use, partially thaw in refrigerator overnight.
- Remove enchiladas from refrigerator 30 minutes before baking.
- Preheat oven to 375°. Cover enchiladas with foil and bake until casserole is heated through
- You want the sauce to be bubbling and cheese melted, 30-35 minutes.
Garnish as you prefer – we love sour cream, cilantro, but you can add more olives, green onions, or salsa!
Kitchen Tips & Substitutions
Short on time? This recipe can be made ahead of time. Just refrigerate the assembled unbaked 9×13 pan of enchiladas for up to a week, and then bake when ready.
How to freeze: You can also freeze them for up to 6 months, then defrost and bake when ready. [Instructions are above.]
Skip the sweet potatoes and just make bean and cheese enchiladas.
Feel free to always add your favorite cooked meat: Chicken, steak, pork, ground beef or shredded beef.
Mix up the cheese: We just love the Sharp cheddar cheese in this recipe, but you can always add Jack cheese, Mozzarella cheese, or a Mexican mix of cheese.
Like things spicy? Add a dash or two of cayenne pepper to the sweet potato mixture, and or make the enchilada sauce a tad bit more spicy!
More Mexican-inspired recipes to try!
As I mentioned above, we must have eaten Mexican food at least twice a week growing up. We learned to cook, to experiment with new recipes, but 3 standard recipes were tacos, enchiladas, and Pedro’s Special Mexican Casserole. (You can also try Green Chili Corn Tortilla Strata, or Chicken Quinoa Black Bean Bake, Breakfast Tacos Recipe, Crispy Shrimp Tacos, and Carnita Street Tacos.
This is a healthy dinner your whole family will love!
Get the Recipe:
Vegetarian Sweet Potato Bean Enchiladas
Ingredients
Roast the sweet potatoes:
- 3 Tbsp. olive oil, divided
- 2 sweet potatoes, peeled, cut into small chunks
- Salt and pepper
Assemble the enchiladas:
- 1 onion, chopped
- 1 red pepper, chopped
- 1 large can diced green chilies, drained
- 1 15 oz can black beans, drained
- 1 15 oz can kidney beans, drained
- 1 15 oz can medium olives, drained and sliced
- 1 lb. sharp cheddar cheese, grated
- Corn tortillas
Make the homemade red sauce:
- 4 Tbsp. butter
- 1 Tbsp. flour
- 1-2 Tbsp. chili powder, depending on how spicy you like it
- 1 tsp. cumin
- 2 6 oz cans cans tomato sauce
- 2 cans water
- 2 Tbsp. sugar, optional, if you like a sweeter sauce
Garnish enchiladas:
Instructions
- Preheat oven to 400 degrees. Place the diced sweet potatoes (in half-inch chunks) on a parchment paper-lined baking sheet. Drizzle with 2 Tbsp. olive oil; salt and pepper. Bake for 25-30 minutes, until tender with a fork. Remove from the oven.
- Turn oven down to 350 degrees. In a large skillet, add remaining 2 Tbsp. oil, chopped onion, and pepper, and saute for 5-6 minutes.
- Stir in the green chilies, drained beans, and olives and cook for another 2-3 minutes.
- Melt butter in a saucepan. Add flour, chili powder, and cumin. Cook until bubbly. Add tomato sauce and water. Bring to a boil.
- Dip corn tortillas in sauce, then put in pan and fill with veggie mixture and cheese and roll up. Pour sauce on top and then more cheese. Bake for 20 minutes, until bubbly. Serve!
- Garnish with sour cream and fresh chopped cilantro (maybe a few pieces of chopped red tomatoes). ENJOY!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I made these last night and my whole family LOVED them! Left out the olives because I’m the only one that likes them but they were still so delicious!
That sounds great! Yes, olives are optional (but we are an olive family, so it’s super YUMMY with olives). Glad you enjoyed!
we love olives and enchiladas and yes….they just seem even better the next day. I wonder if my hubby would like these…he is not a sweet potato fan. :(