Black Bean Sweet Potato Enchiladas
These black bean and sweet potato enchiladas are a hearty, satisfying vegetarian dish made with sautéed onion, mushrooms, zucchini, and creamy black beans—all wrapped in flour tortillas and smothered in a tangy enchilada sour cream sauce and melted cheese. It’s the perfect blend of comforting and nutritious, with layers of flavor in every bite.
Ingredients
- 1 to 2 tablespoons olive oil
- 1 small small (diced)
- 2 cloves garlic (minced)
- 1 ½ cups sweet potato (peeled and diced small)
- 1½ cups diced mushrooms
- 1 cup diced zucchini
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup vegan or dairy sour cream, divided
- ½ cup chunky salsa
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon teaspoon ground black pepper
- 6 medium whole wheat or regular flour tortillas
- 1 (10-ounce) can red enchilada sauce
- 1 cup vegan or dairy shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional for serving: Sliced black olives, chopped cilantro, diced avocado, sour cream, and green onions
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened. Stir in garlic and sweet potato. Cook for 5 to 6 minutes, stirring often, until sweet potato begins to soften.
- Stir in mushrooms and zucchini. Continue cooking for 5 to 6 minutes until vegetables are tender and sweet potato is fork-tender.
- Add black beans, salsa, ½ cup of sour cream, cumin, chili powder, smoked paprika, salt, and pepper. Stir well. Remove from heat.
- Spoon filling into each tortilla, roll up, and place seam-side down in the prepared dish.
- In a small bowl, whisk together enchilada sauce and sour cream. Pour evenly over enchiladas, then sprinkle with cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 to 15 minutes or until bubbly. Let rest for 5 minutes. Add desired toppings before serving.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Cut the sweet potato into small cubes for quicker cooking, or microwave it for 2 to 3 minutes beforehand. Use pre-sliced mushrooms to save time.
VARIATIONS: Swap black beans for pinto beans or add ½ cup of corn to the filling for extra texture. Use corn tortillas for a gluten-free version, or make it spicier by adding chopped jalapeños.
SERVING SUGGESTIONS: Serve with Mexican rice, a simple green salad, or chips and guacamole. Leftovers reheat beautifully for lunch the next day.
Nutrition
Serving: 1enchiladaCalories: 363kcalCarbohydrates: 46gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 779mgPotassium: 578mgFiber: 10gSugar: 8gVitamin A: 5460IUVitamin C: 7mgCalcium: 199mgIron: 4mg
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