Quick! I’m sharing these enchiladas with you as a suggestion for a post-Thanksgiving meal this weekend (don’t forget, I have lots of vegetarian Thanksgiving options here).
The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.
Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these. They are delicious, satisfying and leftovers taste even better the next day. If you want to make a vegetarian dinner and hear, “I don’t even miss the meat,” these enchiladas are for you.
This recipe is actually one that I shared back in 2011, but it was missing some key instructions, like how to roast the sweet potato. So, I revisited it and tweaked it a bit, and they’re better than ever.
These enchiladas taught me some valuable lessons about cooking back then, so I’m leaving my notes for you below.
From 2011: Do you ever cut corners when you’re following a recipe? I do—all the time—and I’m always learning from my mistakes.
Take these black bean sweet potato enchiladas, for example.
I blundered through Gluten Free Goddess’ recipe, made it my own, and came out a better cook in the end.
Lessons learned:
- Substitutions can be ok: I subbed Target’s salsa verde for the Karina’s green chile sauce, which worked out fine.
- Skipping steps is usually not ok: I ignored her recommendation to warm up the corn tortillas first, so they broke to pieces when I tried to wrap the tortillas around the inside ingredients. As a result, my enchiladas weren’t as pretty as they could have been, but it didn’t affect the flavor. I need to trust that my fellow cooks will not recommend additional steps if they are not integral to the dish’s success!
- Additions are just fine: I love spicy food, so I knew adding a jalapeño was a good idea. And it was.
- Pay more for high quality ingredients: Packaged breads, including tortillas, tend to be full of preservatives and unnecessary ingredients. I paid more for these sprouted grain corn tortillas at my local health food store, and go figure, they taste better than the rest!
- Some flavors are so good together, you can’t go wrong: Black beans and sweet potatoes are a delicious combination. Even with all my mistakes, I ended up with a mighty delicious meal.
Please let me know how these enchiladas turn out for you in the comments! I hope they’re your new favorite.
Craving more Mexican-ish, cheesy goodness? Don’t miss my roasted veggie enchilada casserole or baked jalapeño poppers.
Watch How to Make Enchiladas
Vegetarian Black Bean Sweet Potato Enchiladas
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5 servings 1x
- Category: Entree
- Cuisine: Mexican
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients
Filling
- 1 ¼ pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper
Remaining Ingredients
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
- 10 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
- Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
- Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
- Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
- Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.
- Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
- Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
- Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
Notes
Recipe adapted from Gluten Free Goddess.
Make it gluten free: Use certified gluten-free corn tortillas.
Make it dairy free/vegan: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown.
▸ Nutrition Information
Original photo from 2011.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Cathie
A little different. Fantastic flavor.
Dara
Family favorite for Meatless Monday! It’s on repeat because the flavors are so satisfying.
Rhonda G
Made this for my family – carnivore husband and vegetarian daughter! They both loved it! Super easy and delicious – packed with nutrients!
Thank you!
Kate
Fantastic! Thank you for your review, Rhonda.
Kathy
Agreed! Everyone had 2nds…including my meat-forward husband! Huge endorsement right there!
Jo
One of our favorites! We’ve made double batches and then freeze one! It’s so nice to pull out postpartum and have these already put together.
Kate
That’s great, Jo! Thank you for your review.
Rebecca
Do you freeze after baking? How do you reheat?
Kate
Hi Rebecca, I would freeze after baking (and cooled) in portion sizes.
Jo
We froze it after assembly. When ready to eat, we pulled it out of the freezer and thawed in the fridge the night before (for dinner) and then baked following the recipe.
K
Did you find it to be mushy after doing this?
Jo
Not at all!
Karen H
I’m making a double batch for the first time and was wondering if I should freeze before or after. I think I’ll freeze before cooking them.
Samuel
We always freeze them before baking them – just pop them in the oven at 385, no need to thaw!
Liz
I added capsicum and leek to the sweet potato in the oven. I chopped them up and added to the bean mixture. Very nice. I also used your red enchiladas recipe without the cinnamon as I’m allergic to it and it tasted better than I thought it would. Very happy with the dinner, thank you. Served with a side of salad.
Terry
Fantastic recipe! My son found it and now it’s a favorite. I’m vegetarian and it’s a challenge to find good recipes that satisfy everyone. Thank you!
Kate
You’re welcome, Terry!
Julie
Kate: I am making these for a large dinner party the next day. Do you have tips on making these ahead? Should I bake them and reheat before dinner? Etc.
Kate
Hi Julie! These reheat well. I hope they are a hit!
Chelsea Keat
These are a family favorite! Hoping to make them for my brother and SIL who just had a baby. Wondering how I should do that since they are an hour away. Make entirely and have them warm them up? Just place tortillas with filling in an empty pan and omit the salsa verde on the bottom? Help, please!
hailee
I made these over the weekend after seeing the recipe in a tiktok and they are FANTASTIC. I did add some sautéed onion, green pepper, and garlic to the mix. will definitely be making again.
Kate
I’m glad you loved them, Hailee!
Tamar
I love this recipe! Do you have any recommendations for prepping it ahead of time?
Kate
Hi Tamar, you can prep the filling and then assemble when ready. I’m glad you love this recipe!
Robert Jones
What are your thoughts on adding one cup of shredded dark chicken to your original recipe.
We are all meat eaters.
Anthony Maiello
Question…if I’m making your homemade salsa verde, I notice in that recipe it says it’s thin but thickens up in the fridge. Should I make it ahead to thicken up or use as is for these enchiladas?
Kate
That’s interesting, I think it should be just fine as is. Are you sealing it in an air tight container? Let me know what you think!
Adrianna
I make these with Japanese sweet potatoes instead and they are INCREDIBLE. Cannot recommend enough.
Kate
Great to hear, Adrianna! I appreciate your review.
Erin
Wow. Obsessed with this recipe!!! First of all, I love how easy this recipe is to make. Very minimal chopping/no sautéing. Flavor and texture 10/10. I made the recipe as is and will continue to do so. Thank you so much for sharing your beautiful creation!
Kate
You’re welcome, Erin! Thank you for taking the time to review. I’m glad you loved it.
Darla John
I’m trying to decide if when you say salsa Verde if that is green enchilada sauce or the salsa version with the tomatillos? I love the recipe
ZM
Wondering if anyone has made these with pinto beans? Didn’t realize I am out of black!
LSG
have you made this with traditional enchilada sauce?
Kate
Hi! I prefer it as written here. However, I do know others have tried it with red sauce, and they enjoyed it.
Leah Hudson
First time making enchiladas of any kind and I’m definitely not a great cook but this actually turned out AMAZING! my family is vegan so I used a few substitutions but everyone practically licked their plates clean :) going to check out your other recipes and plan another delicious dinner for tomorrow
Kate
That’s great, Leah! Thank you for sharing.
Jill
These were amazing! Yum! Topped with my homemade pickled onions.
Kate
I’m glad you enjoyed it, Jill! Thank you for sharing.
JOHN
WOW! So much flavor. My kids loved them and they are hard to please. A winner here!
Kate
Great to hear, John! I’m glad you loved it.
liz
wow wow wow!!! I wasn’t sure this was going to work as I was mixing all of these flavors, BUT it WORKED sooooo well. It was DELICIOUS!! Soooo good!!
Kate
I’m glad you enjoyed it, Liz! I appreciate your review.
Angela
My husband said this was one of the top 5 things I have made and I’ve made a lot of things! Loveddddd the flavors and it was so easy to prep and put in the oven right after the kids sports practices. Thank you so much!!
Kate
That’s great! Thank you for sharing, Angela.
Anna
Hi Kate! I am without verde sauce (completely forgot to pickup the ingredients). Any suggestions? Can I make without a sauce? I have sour cream, avocados, cilantro, canned tomatoes…is there another sauce recipe you can suggest?
Kate
Hi, You can try red salsa if you like and have it on hand.
Ramona
For clarity, “bowl of filling” has no instruction preceding it… you could possibly add: mix next 10 ingredients in a bowl.
Also will you really need black pepper after chilli powder & cayenne
Sara
Will it work to prep this a day ahead and cook the next evening?
Sara
Kate
Hi, You could try prepping the filling and then assembling the next day. I haven’t tried it so I can’t say for sure. If you try it, let me know!
R.H.
Love the recipe. Your cup to ounce conversions seem off, though. Isn’t a cup 8 oz? All the best.
Kate
Hi! Dry and wet cups are different ounces. If that makes sense?
Judy
For the Monterey Jack cheese and the feta cheese did you use the ounces or the cup measurement.
4 ounces is not a cup
And 2 ounces is not 1/2 cup
I liked it but maybe I was using the wrong amounts.
John
Hi Judy – I believe the recipe provides weight in ounces, not volume in fluid ounce. My recollection is that cheese is quite a bit less dense than water so a cup of grated cheese probably does weight about 4 ounces on a scale.
Sandy
I’m getting ready to make this recipe for my daughter’s vegetarian boyfriend for Easter and I was questioning that also. I think with the way it’s written, 4oz. of the cup of cheese goes in the sweet potato mixture and the remaining 4oz is to sprinkle on top after assembled.
Samantha
These enchiladas were very good. A little bit too sweet for me personally but next time, I’ll just use less sweet potato and add more veggies and spices.
Sara Turner
Kate, can the sweet potato bean enchiladas be prepared ahead of time and frozen? Thanks,
Sara
Kate
Hi Sara, I would freeze after baking (and cooled) in portion sizes.
Diane
The Black Bean and Sweet Potato enchiladas are fantastic! I added some corn to the mix, boiled and mashed my sweet potatoes, and used vegan Mexican cheese shreds for the cheese. Vegan cream cheese swirled with tubed chopped cilantro since I was out of fresh for my drizzle. Creamy texture—great healthy comfort food!!! This will go in our regular rotation for easy crowd pleasing dishes.
Nicole
These are EXCELLENT. I generally like vegetarian foods but getting my boyfriend to eat a meatless Monday meal is not always easy. These sweet a HIT! He didn’t even miss the meat!
Jeanne
Can you make this recipe with any less carbs? 69.5g of carbs is disastrous for a diabetic. This recipe sounds so good I would love to try it.
Thanks,
Jeanne
Kate
Sorry to disappoint, but I don’t provide modifications outside of what is already provided for dietary needs.
Amy
I grew up near KC!
This was a huge hit at our house! I used Siete almond flour tortillas for GF and skipped the feta and just added a bit of shredded cheese I had on hand. Used your enchilada sauce recipe, and then raw red onion and cilantro at the end really gave it a good punch. So yummy!
Stephanie Morgan
This was amazing, I added shredded chicken.
OKC_SAHMof5
So darn good! Thank you for this gem of a recipe. I did add a little of both smoked paprika & ground coriander seed.
Kate
I’m glad you enjoyed it! Thank you for your review.
Rebecca
This is a great recipe. I first made it with flour tortillas because I had them on hand, but then made them with corn ones last night. Family agrees that corn are better! We always have lots of filling left over….I may try assembling more and freezing as other reviews have described. We will just reheat the mix and serve kinda like nachos w chips. Also plan to top w pickled onions next time…good tip from a previous comment.
Kate
I’m glad you enjoyed these enchiladas, Rebecca! I appreciate your review.
Em
I have never bothered to comment on a recipe before, but had to for these. I hate picante, so I’ve never had enchiladas I’ve actually enjoyed but these were delicious! Next time I think I’ll at least grate the cheese the night before (maybe do the potatoes too) to cut down on prep time, but these were worth the time.
Kate
I’m so glad you decided to comment, Em! Thank you for your review.
Olga
Fantastic. My son in law introduced me to this recipe. It’s a family favourite now and my go to recipe.
C
Delicious as written!
Kate
Thank you, C!
Gay Meehan
Hello, we really enjoyed this dish tonight. I added some leftover pork tenderloin pieces to some. Couldn’t really taste that. My husband wants chicken in it but I loved it without. I am looking forward to making this a vegan dish for my granddaughter with vegan cheeses. I got my corn tortillas made fresh from a Mexican market near me. The only issue I had was cutting the tortillas. They got a little crispy and a little stuck on the bottom even with the salsa verde there. I will make it again and really enjoyed it.
Kate
Great to hear, Gay!
Trisha
Hello! This looks delicious. May I ask what size tortilla you use? Are they small or more towards burrito/quesadilla size? Thanks!!
Kate
Hi! Standard tortilla size, not small tacos size. I do know different brands can vary.
Jenny
Wouldn’t change a thing. Turns out perfect every time!!
Kate
Great to hear, Jenny!
Kim
Loved this recipe!! Ended up only making 4 tortillas in a 9×9 since there’s only two of us. Do you think I could freeze the rest of the filling?!
Kate
I haven’t tried it so I’m not sure. If you try it, let me know!
Julia Lawrence
Absolutely delicious. I have made this about a half a dozen times and it never fails to please. Not hard to make at all and freezes well. I freeze any enchiladas I am not baking that day.
bonnie middlebrook
Have not made this, but I think most of your recipes are 5 star, so giving this one a five star. I was wondering if this recipe would work if you just layered the corn tortillas like a lasagna? I have trouble with corn tortillas falling apart when I roll them, even when I microwave them first in a damp paper towel. Let me know what you think? Thank you.
Kate
You should try myRoasted Veggie Enchilada Casserole. Let me know what you think!
Bonnie Middlebrook
Got your response after I needed it. So this is what I did..I sautéed all my veggies. I used zucchini, onions,and peppers. And then added the salsa verde. Then just layered the tortillas and veggies with some cheese. Basically totally winging it with your recipe as the base. And honestly, it turned out amazing !! And I will check the roasted veggie enchilada. Have shared your recipes with many. Keep ‘em coming!! Thank you!!
Zabe
how much flavor does the feta cheese add? Can I leave it out or just add more monterey jack cheese or is it necessary for flavor?
Kate
You can add more of the preferred cheese if you like.
Zabe
I keep forgetting to comment. My family loved them. Even my husband who loves meat and doesn’t particularly like leftovers was thrilled to take the leftovers to work for lunch the next day. I love your recipes they always turn out so well! I did leave out the feta and just used colbyjack and mozzarella cheese because it is our preferred cheese
Kate
Wonderful to hear, Zabe!
Dianne E Virga
Even tastier than I imagined! A little time consuming but definitely worth it and the recipe is a keeper! Looking forward to leftovers!
Kate
Great to hear, Dianne! Thank you for your review.
April
Delicious! I made these for a pot luck and everyone loved them.
Kate
That’s great, April! I appreciate your review.
Sal
I doubled the filling worried one might not be enough for my family of five. It is so much filling. Can I just freeze the filling and then roll them another time? Thinking that might make it less mushy than rolling in the shells. Thanks so much! Love your recipes.
Kate
I haven’t tried it, so I can’t say for sure. If you try it, let me know!
Jenn
These are the best enchiladas I’ve ever made. Even my meat loving friends are obsessed with them. I make them often and love sharing them with friends! Soooo good!!!
Kate
I love it! Thank you for sharing, Jenn.
Kim
I am plant based and used Trader’s Joe’s vegan feta with vegan shredded mozzarella which I wasn’t too sure it actually was fantastic. I also used the corn- flour tortillas from Trader Joe’s.
My family loves this dish!
Jenn
I have to cook for a crowd in a few weeks, and I’m trying to make some dishes ahead that can be frozen and reheated. What do you think? Is this a candidate for freezing/reheating? Thanks!
Kate
I know others have tried it and didn’t mind the results.
Beverly
My daughter made these using flour tortillas instead of corn. It makes the finished product “softer” but insanely delicious nonetheless! This is at least a 10/10!!
Andrea
I made these for dinner tonight and my husband and I loved them. I had plenty of filling left over which I will eat by itself!
Tracy Kyle
Most amazing recipe…we have this at least once a month in our house!
Kate
I love to hear that, Tracy!
Elaine S.
SO good! I used Trader Joe’s corn & wheat tortillas (very pliable & tasty) plus a combo of hatch pepper salsa & salsa verde. Left out the jalapeños but the salsa has a good kick. I also used plain skyr-style yogurt instead of the sour cream. Outstanding recipe!
Kate
Thank you, Elaine!
Andrea
Hi! What size corn tortillas do you suggest? Thanks!
Kate
Hi! Whatever brand you prefer. They range fro 4-6 inches.
Narelle
Absolutely delicious. Enjoyed by my husband, the kids & I. Thank you x
Kate
You’re welcome, Narelle!
Karen
This is an old favorite of mine. It had been a bit since I had made it. We invited our vegetarian friends over for dinner and I chose this for dinner. I paired it with a crisp salad. Everyone, even the kids, was raving about it. I was so proud to have shared this meal with our friends. Thank you again. Your recipes never disappoint and I recommend this website over and over again.
Also, for the record, my family is not strictly vegetarian. We enjoy vegetarian meals much of the time. But this is one that you definitely do not miss the meat. The flavors and textures are so nuanced and collide perfectly. Don’t pass this one up.
Hannah
I have made these several times and they are delicious. Now my pantry must have two bottles of salsa verde at all times!
Reagan
These are delicious. My boyfriend and I truly enjoyed them! Thank you!
Sarah
Simply divine! We make these every few weeks and every time I love them each time!
RM
You left out the steps for the filling. That would be helpful
Kate
Hi RM, what steps are you referring to? See step 3.
D Best
Absolutely delicious! I used pepper jack cheese and added roasted mushrooms. I made a smaller pan for just two of us. My husband couldn’t get enough and they didn’t last until the next evening for dinner. We are working to eat less meat and salt but so tired of salads- how fun to have a baked veggie dish with so much flavor! I’m sold on your recipes! Thank you.
Elise
Love this recipe! Has anyone figured out the approximate nutritional breakdown? Carbs, protein, fiber, etc.?
Kate
Hi Elise, all the nutritional information is below the notes of the recipe. You just need to click the header to expand.
Fallon
It’s my new go to recipie and I share it with everyone!! I make trays and freeze them for easy, delicious weekday meals
Kate
Thank you for sharing, Fallon!
M.Kathy McDuffie
reduce the carbs by reducing the amount of sweet potato and substituting in some riced cauliflower
Steffi
I just wanted to comment and say I love this recipe. It’s in our regular rotation, and I’ve probably made it a hundred times. It’s great as leftovers, and because it’s vegetarian and gluten free, it’s great for all crowds. I’ve also made it vegan, and it’s just as good as the original recipe.
Kate
That’s great to hear!
Danielle W
We enjoyed this recipe quite a bit, but the flavors were just a little bland for us. The heat level was perfect- I would say with 1/4 tsp cayenne it was a nice mild/medium on the spice spectrum. Next time I will try a more flavorful cheese, and will likely add scallions to the filling (will also help give the filling more texture). If you’re planning to make this for an easy weeknight dinner, I recommend prepping the filling ahead of time.
Libby
SO good. Made this for a dinner party and everyone loved it!
Kate
Great to hear, Libby!
Abbe
I love this recipe and almost without exception all of your recipes. I had too much filling one time and we just heated it and used it with tortilla chips as a dip for a gathering later in the week!
Christy
Just FYI, I rarely leave reviews but this recipe required one. This really was outstanding! My husband, who dislikes any vegetarian recipe asked to add this to the rotation! And you were correct, after making the enchilada sauce, I’ll never go back to store bought! It’s worth it! :) Wonderful recipe! Made it just as written. :)
Kate
Great to hear, Christy!
Gloria
These are in the oven now. Any ideas for leftover filling? I am out of tortillas!
Kate
Make some more! :)
Erin
Can flour tortillas be used instead? My kids prefer them. Thank you!
Kate
Sure, if you prefer! I hope this is a hit.
Steph G
Where do you put the sour cream?
Kate
I like to top mine with it. I hope you loved these enchiladas, Steph!
Martha Thompson
I thought they were very dry. I only cooked them for 25 min at 350 and that was even too much. The first batch I cooked according to your instructions and they burned.
Abegayle
Really good! Here’s something else you could say instead of delicious.
Annie
I have now made these enchiladas several times and not only are they healthy and easy to make but have outstanding flavor! I highly recommend making them!
Kate
Great to hear, Annie!
Kiley
Can you make this as a casserole rather than enchiladas?
Kate
You cold try my Roasted Veggie Enchilada Casserole.
Debrah Melton Smith
Can I use flour tortillas instead? And green enchiladas sauce?
Kate
Sure, you could try it.
Dominique
Thank you so much Kathryne for this recipe! We’ve been doing it for about…. 15 times already! It’s always on our rotation.
It’s SO DELICIOUS!
I was just wondering if there is a way to make the tortillas less mushy, as we make loads of portions for the entire week. Have you found a way?
thank you so much for your amazing work, your recipes are always a hit here.
Kate
For leftovers, I haven’t found away to not help how they set-up. Sorry! Thank you for your review, Dominique.
Meg
Outstanding! Based on all of the positive reviews i knew these were going to taste amazing…but they are even better than expected. Delicious and everyone loved them. Thank you!
Kate
You’re welcome, Meg!
Lindsay Creswell
Could you sub a different cheese for the feta cheese?
Kate
If you prefer, sure! Let me know what you think when you try it.
Ann Marie
This may be my new favorite recipe of Kate’s! Love how the different flavors come together. I had to use store-bought salsa verde and got medium instead of mild because we like spicy – only small change I made.
Kate
Great to hear, Ann!
Gary W Pool
We love this recipe that out daughter’s boyfriend introduced to us.
I was instructed to go on a low carb diet yesterday. Sweet potatoes have 27 carbs and Butternut Squash has less than 12! I should wait until we have actually tried it, but in my mind, the taste and texture are so similar, it should be just as good!
Nicole Dean
Okay, since I made quite a few changes, I would be giving this recipe as is a 3-4 star, but I’ll be giving it 5 stars because it inspired one of my favorite recpies. I have made this several times and LOVED it, as have several friends and family members.
Instead of jalepeno and green chiles, I put in one large bell pepper (red, orange, or yellow), which I tossed in olive oil and roasted along with the sweet potatoes. I didn’t really understand the feta cheese (sounds more Mediterranean than Mexican to me, although maybe it is acting as a substitute for cotjia?), so I just stuck with a four cheese blend for the whole recipe (monterey jack, cheddar, asadero & quezo quesadilla cheeses). I did end up doubling the cumin, chile powder, and garlic paste, and also added 1/4 cup chopped cilantro inside the mix.
Since some of my friends can be a little picky in their toppings (ie some wanting none and others wanting heaps), I also chose not to put the sour cream, onions, or cilantro on top, but instead set them out buffet-style along side avocado and extra lime wedges so everyone could choose their own toppings. I have also made versions where I added ground turkey and shredded chicken for friends/ family, and they were also hits (although I did increase the spices a bit more again). The only thing bad about making this recipe is that it’s so popular in this house, it’s gone too soon.
Shonan
this is a great recipe and I use it often.
Just FYI – some steps are missing in the recipe above but its easy to figure out based on the ingredients.
Kelly
Do you think I could make this with butternut squash? I’ve got some squash to use and I feel like it will work in this recipe.
Kate
You could try it. Let me know if you do!
Kelly
I just made this with a butternut squash instead of sweet potato. It was incredible! There was some filling left over so I just threw it on top before baking. I used one cup of salsa verde (it was all I had) but if didn’t matter. 10/10.
Joan Tessensohn
Great recipe! Thank you
Deborah
This recipe looks delicious and I know we all would love it, except no one here is found of feta cheese. Can you please recommend a
substitute or could we leave it out all together? Thank you and I will be making this soon.
Kate
You could omit and use cheddar or another type of cheese you prefer.
Deborah
Thank you for your prompt reply. Picked up some swiss and other
cheese today. Will make tomorrow!
Kate
I hope you enjoyed these, Deborah!
Deborah
Yes! Finally made this and it was delicious. Will be making again for sure. Everyone loved this dish.
Kate
Hooray! That’s great to hear, Deborah.
Deborah Lee
I love everything about this! Delicious combination of tastes and textures
Kate
Great to hear, Deborah!
Ann Hankinson
I made these Sweet potato and Black Bean Enchiladas last night and they were a huge hit! Very easy recipe to put together. It will definitely be moved into my rotation. Thanks, Kate! I followed it exactly except for subbing Greek yougurt for the sour cream. ❤️
Krista
I started making these to replace our favorite chicken enchiladas when we stopped eating meat about 5 years ago. I add sour cream to the filling and use extra Colby jack cheese instead of the feta. This is now one of my top five weekly meals!
Kate
I love to hear that, Krista!
Mable Mushy
Drop the feta IMHO, it adds a weird flavor.
Also the corn tortillas really turn to mush which is a little unsettling in the mouth alongside the already mushy sweet potatoes. Use flour tortillas.
Pat Tarter
This was perfect as I’ve always made this dish with enchilada sauce. My husband can’t eat tomato sauce so salsa verde worked great. I made this a skillet without the tortillas then served over mexican rice.
Lanette
I have yet to make a dish from your site that has not been a favorite with my family, we love them all! These were great and quick to double and make. We are not vegetarians but I like to teach my kids that you can have a delicious meals without meat and your recipes are always do that.
Kate
That’s great to hear, Lanette! I appreciate your review.
Marissa
I have made this recipe several times and it ALWAYS hits! Love making this for meal prep. Tastes wonderful with some sour cream and avocado. Highly recommend this recipe!!!!
Kate
Great to hear, Marissa!
Twiisa
Love the roasting method for the sweet potatoes! They made the whole house smell amazing! I could not stop eating them, so I ended up cutting the recipe in half, but it still made plenty.
The combination of the sweet potato, spices, beans, and lime juice worked really well. The only thing I did differently was I roasted my own Anaheim pepper (instead of using canned), to add some smokiness and clean green flavor! I also added some cream to my salsa verde, and created more of a white crema sauce to pour on top….Spectacular!
The only thing is, I really wanted my corn tortillas to get crispy, so I flash dipped them in hot oil before baking….which made the ends crispy, but not the center. Kate, if you could crack the code on how to get the corn tortillas to stay crispy in the oven…..would love that!
Francoise
I brought this dish to friends for dinner. Had never made it before and had never made enchiladas either. It was a total hit and spicy right. Very flavorful. We all loved it. Will definitely make it again. Used a bit less of the salsa verde. Thank you.
Kate
You’re welcome, Francoise!
Stacey
This is random but – why do they need to cook for 25 minutes once assembled? The sweet potato is cooked, beans are fine. I get letting the sauce soak/cook and the cheese bubbling. Is there other cooking chemistry happening? Honest question! Haha
Kate
Hi Stacey, it’s get all the ingredients to cook together to get a true enchilada result. I hope you try it!
Dennis Kitsman
My nephew’s wife made this for us when we were visiting. She gave me the recipe and I made it when we got back home. It was so delicious both times it’s going on my rotation. Thanks for a great recipe!
Kate
You’re welcome, Dennis! I appreciate your review.