Healthy Sweet Potato Black Bean Enchiladas

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

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)


  • 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)


  1. Heat oven to 400°F.
  2. Prepare sweet potatoes according to recipe.
  3. Place poblano pepper on the baking sheet with the sweet potatoes and roast alongside them, turning halfway through.
  4. 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.
  5. Add diced poblano, beans, and half of the cheese to the bowl with the sweet potatoes. Stir gently to combine. Set aside.
  6. Turn oven down to 350°F. Pour a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
  7. Heat a skillet over low heat. Add a thin layer of oil.
  8. 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.
  9. 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.
  10. Pour the enchilada sauce over the rolled enchiladas, covering them generously with sauce. Sprinkle with remaining half of the cheese.
  11. Bake enchiladas for 15-20 minutes, or until the cheese is melted and the sauce is bubbly.
  12. Serve enchiladas hot with any toppings you'd like, such as sour cream, cilantro, or avocado.


  • 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