These healthy sweet potato black bean enchiladas with roasted poblanos are smoky, savory, and so delicious! Make them vegan if you like, or add plenty of cheese for a healthy, cheesy, Mexican dinner. Easy homemade red sauce takes these sweet potato enchiladas over the top. (gluten-free, vegetarian, with vegan option)

Who doesn't love a good enchilada? Enchiladas are a favorite in our house (okay, and all other Tex-Mex), and though they require a few steps, they're easier to make than you might think! And the end result is always so worth it.

I put a healthy spin on enchiladas with these sweet potato black bean enchiladas, stuffed with roasted sweet potatoes, canned black beans, roasted poblano pepper, and plenty of cheesy goodness. Covered with my homemade red enchilada sauce, these vegetarian enchiladas are a healthy, filling dinner that you'll love!

Why You'll Love These Enchiladas

They taste amazing. A savory sweet potato and black bean filling with smoky-sweet undertones is simply delicious. Mixed with roasted poblano, jack cheese, and an authentic, flavorful red chile enchilada sauce, they'll keep you coming back for more!
They're healthy. These vegetarian enchiladas are loaded with plant protein and fiber for a meal that's filling and satisfying. They can also be made vegan by leaving off the cheese.
They're super flexible. Change up the filling however you'd like. Have leftovers you want to add in? Great! Don't have poblano peppers? Leave them out. You can customize these to fit your needs.
They're taste great leftover! You all know I'm pro-leftovers, but enchiladas in particular taste amazing the next day.

How To Make Sweet Potato Black Bean Enchiladas

Make the filling. It's super easy if you already have roasted sweet potatoes leftover. If not, roast the sweet potatoes and poblano. Then dice the poblano and mix the sweet potato, diced pepper, black beans, and cheese in a big bowl.
Warm the tortillas. You'll heat the corn tortillas in a skillet with a light layer of oil for a few seconds per side so that they're easy to roll.
Roll the enchiladas. Scoop some filling down the middle of each warmed tortilla, then roll up and place seam side down in a baking dish with a layer of sauce in the bottom.
Pour on the sauce! Cover the tortillas generously with red enchilada sauce. Then sprinkle with cheese.
Bake the enchiladas until the cheese is melted and the sauce is bubbly.

Tips For Making Healthy Sweet Potato Black Bean Enchiladas

Don't skip warming the tortillas in oil. It makes them pliable so you can roll them without them falling apart. You want the tortilla to be soft, not fried crispy, so just a few seconds per side will do.
You can make the filling ahead of time and refrigerate it up to 4 days, or freeze it up to 3 months.
Squish the enchiladas in close together if you can so that they stay in place after you roll them.
I like to use freshly grated jack cheese so that it melts better on the top. You can also use colby jack or cheddar jack.
Store leftovers in an airtight container in the refrigerator and reheat in the oven covered with foil, or in the microwave for 60-90 seconds.

Can These Enchiladas Be Frozen?

They sure can! If you'd like to make these enchiladas ahead and freeze them, follow the recipe as written, using a freezer-safe dish. Stop just before baking, cover the pan tightly with foil and freeze. Once you're ready to cook them, take them out of the freezer and bake from frozen at 350°F for 50-60 minutes, uncovering them for the last 10-15 minutes so the cheese gets nice and melty.

More Tex-Mex Recipes You'll Love

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Healthy Sweet Potato Black Bean Enchiladas

two sweet potato black bean enchiladas on a white plate topped with avocado and jalapeno slices.

Print Recipe

Author: Kaleigh
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Yield: 12 enchiladas 1x
Category: main dish
Method: baked
Cuisine: Tex Mex

Ingredients

Scale

1 large sweet potato, diced and roasted (I use this recipe)
1 poblano pepper
1 cup black beans, drained and rinsed
8 oz (2 cups) freshly grated monterey jack cheese, divided (omit for vegan)
Neutral flavored oil, such as canola or avocado, for tortillas
12 corn tortillas
2 cups red enchilada sauce (vegan/gluten-free if necessary)

Instructions

Heat oven to 400°F.
Prepare sweet potatoes according to recipe.
Place poblano pepper on the baking sheet with the sweet potatoes and roast alongside them, turning halfway through.
One roasted, remove from the oven and place sweet potatoes in a large bowl. Once poblano pepper is cool enough to handle, remove the seeds and stem and dice the pepper.
Add diced poblano, beans, and half of the cheese to the bowl with the sweet potatoes. Stir gently to combine. Set aside.
Turn oven down to 350°F. Pour a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
Heat a skillet over low heat. Add a thin layer of oil.
Warm the corn tortillas in the skillet, one or two at a time depending on the size of your skillet, flipping each once. Remove tortillas to a plate lined with a paper towel to drain.
Once tortillas are heated, start filling and rolling them. Scoop sweet potato filling down the center of a tortilla and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the enchilada sauce over the rolled enchiladas, covering them generously with sauce. Sprinkle with remaining half of the cheese.
Bake enchiladas for 15-20 minutes, or until the cheese is melted and the sauce is bubbly.
Serve enchiladas hot with any toppings you'd like, such as sour cream, cilantro, or avocado.

Notes

Omit cheese for dairy-free or vegan, or use your favorite dairy-free cheese.
Don't skip warming the tortillas in oil. It makes them pliable so you can roll them without them falling apart. You want the tortilla to be soft, not fried crispy, so just a few seconds per side will do.
You can make the filling ahead of time and refrigerate it up to 4 days, or freeze it up to 3 months.
Squish the enchiladas in close together if you can so that they stay in place after you roll them.
I like to use freshly grated jack cheese so that it melts better on the top. You can also use colby jack or cheddar jack.
Store leftovers in an airtight container in the refrigerator and reheat in the oven covered with foil, or in the microwave for 60-90 seconds.

Keywords: healthy sweet potato enchiladas, vegan sweet potato black bean enchiladas, healthy black bean enchiladas