Vegetarian Sweet Potato Bean Enchiladas for any weeknight meal or potluck; delicious made with homemade enchilada sauce, served with sour cream on top!

Vegetarian Sweet Potato Bean Enchiladas

I have so many fond memories growing up with my sisters. Many centered around food, when you think of camping trips, holidays, and weekends of eating my mom’s cooking!

Vegetarian Enchiladas

One favorite meal was enchiladas. We’d try new ways of cooking them, and today I’m sharing a Vegetarian Sweet Potato Bean Enchiladas recipe! Yes, it’s vegetarian and it’s packed with good stuff!

Best Vegetarian Sweet Potato Bean Enchiladas

Enchiladas were a staple in our home!

This last week, we made a vegetarian version with sweet potatoes and brought them to a potluck. BIG hit!

EASY Vegetarian Sweet Potato Bean Enchiladas

Weekend car rides

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 recipe today!

Vegetarian Sweet Potato Bean Enchiladas with olives

Vegetarian Sweet Potato Bean Enchiladas

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.

Easy Vegetarian Sweet Potato Bean Enchiladas

Today I’m sharing my Vegetarian Sweet Potato Bean Enchiladas recipe, full of a delicious surprise – lots of olives!

Are you an olive lover?

Truly, enchiladas are the best when served as leftovers, wouldn’t you say?

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Vegetarian Sweet Potato Bean Enchiladas


  • 3 Tbsp. olive oil, divided
  • 2 sweet potatoes, peeled, cut into small chunks
  • Salt and pepper
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 large can diced green chilies, drained
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can medium olives, drained and sliced
  • 1 lb. sharp cheddar cheese, grated
  • 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
  • Corn tortillas
  • Cilantro
  • Sour cream


  • 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!


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Vegetarian Sweet Potato Bean Enchiladas Recipe

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