Sweet Potato Black Bean Enchiladas

These are the best vegetarian enchiladas you'll ever taste! Loaded with seasoned sweet potatoes, protein-packed black beans, satisfying brown rice, and slathered in a shortcut enchilada sauce, this vegetarian enchilada recipe will have everyone coming back for seconds and thirds!
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 enchiladas
Calories 350kcal
Author Stacey Eckert



Roasted Sweet Potatoes

Black Beans



  • Pre-heat the oven to 400 degrees.
  • Get the brown rice started first because it takes the longest to cook.
  • While the rice is cooking, start prepping the sweet potatoes. Peel and chop two medium or one large sweet potato.
  • Arrange the sweet potatoes on a parchment-lined tray and drizzle 1-2 tbsp of vegetable broth (or olive oil) over the potatoes. Sprinkle the chili powder, cumin, garlic powder, onion powder, and smoked paprika over the sweet potatoes. Toss to coat each piece. Bake for 20 minutes.
  • While the sweet potatoes are roasting, saute 1 diced medium onion in 3 tbsp of low-sodium vegetable broth in a large pan over medium heat until soft, about 8-10 minutes.
  • Add the minced garlic, 1 tbsp of chili powder, 1 tsp of smoked paprika, 2 tbsp of tomato paste, and 1/4 tsp of salt. Add more vegetable broth if it gets too dry. Saute for 2 minutes. 
  • Remove the pan from the heat until the sweet potatoes and rice are done cooking. Once everything is ready, add the roasted sweet potatoes, cooked brown rice, and black beans to the pan with the onions. Mix everything together. Add a little more vegetable broth if it's too dry. You want the filling to be a little wet but not liquidy. Reduce the oven temperature to 350 degrees. 
  • Pour 1/4 cup of enchilada sauce into a large casserole dish and spread it around to cover the entire bottom of the casserole dish. (If you skip this step, the enchiladas will stick to the casserole dish.)
  • Warm 8 flour or corn tortillas (so they will roll without cracking) and fill each one with a heaping 1/2 cup of the sweet potato black bean filling. Roll the tortilla snugly and place it seam side down into the casserole dish. Repeat until you fill all 8 enchiladas. 
  • Once you’ve squeezed all 8 enchiladas into the dish (it might be a tight squeeze), pour the rest of the enchilada sauce over the top. If you want to add vegan cheese, do it now. Cover the dish with parchment paper and bake it for 25-30 minutes.
  • Use a thin spatula to get the enchiladas out of the casserole dish. Top each enchilada with thinly sliced romaine or green leaf lettuce, diced tomatoes, sliced avocado, sliced green onions, vegan sour cream, and a drizzle of hot sauce. 


  • You can use corn or flour tortillas for this enchilada recipe, just make sure to check the label for honey or lard as some tortillas contain those ingredients.
  • You can substitute butternut squash, russet, or gold potatoes for the sweet potatoes if you prefer. 
  • You can use pinto beans, great northern beans, chickpeas, or kidney beans instead of the black beans if you'd like.
  • You can use white, brown, basmati, or jasmine rice in this recipe. My personal preference is brown rice but any will work. If you want a lower-carb option, use cauliflower rice instead. 
  • I use this store-bought vegan enchilada sauce to save time but you can make your own enchilada sauce if you prefer. Try this recipe.
  • Make sure you spread a layer of enchilada sauce on the bottom of the pan before you add the filled enchiladas. The sauce acts as a barrier between the enchiladas and the pan, otherwise, the tortillas will bake onto the pan and they will rip when you try to take them out. 
  • Cover the enchiladas with parchment paper while they bake to stop them from drying out. 
  • Store leftovers in an airtight container in the fridge for 3-4 days or freeze it for a future meal. 


Serving: 1enchilada | Calories: 350kcal | Carbohydrates: 51g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Potassium: 758mg | Fiber: 9g | Sugar: 11g | Vitamin A: 16205IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg