Black Bean Sweet Potato Enchiladas

Vegetarian enchiladas with spiced black bean–sweet potato filling, salsa verde, and melted Jack.

Main: Black beans & sweet potato Serves: ~4 (8 rolls) Bake: 350°F · 20–25 min Sauce: Salsa verde
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Overview

What You're Making

Corn tortillas wrapped around a smoky bean-and–sweet potato filling, sauced with salsa verde and baked until bubbling. Finish with cilantro and avocado.

  • Preheat the oven and line the baking dish with salsa verde
  • Mix filling: beans, sweet potato, aromatics, spices, optional goat cheese
  • Warm tortillas, fill, sprinkle Jack, roll, and pack the dish
  • Top with more salsa and cheese; bake until golden and bubbling
  • Garnish with cilantro and avocado
From the notes: Don’t skip warming tortillas—cold ones shatter when rolled. Quality salsa verde and tortillas make a big difference.

Step 1

Heat & prep the dish

  • Preheat the oven to 350°F.
  • Pour enough salsa verde into a baking dish to lightly coat the bottom.

Measurements

Salsa verdethin layer

Step 2

Make the filling

  • In a large bowl, combine black beans, garlic, lime juice, cubed sweet potato, goat cheese (if using), roasted green chiles, cumin, chili powder, cayenne (if using), jalapeño, and Fresno pepper.
  • Season with salt and pepper; taste and adjust heat or acid with more lime.

Measurements

Black beans1 can (15 oz) Garlic2 tsp Lime juiceof 1 lime Sweet potato2 cups cubed Goat cheeseAlternatives: Feta⅓ cup Roasted green chiles½ cup Cumin½ tsp Chili powder½ tsp Cayenne½ tsp JalapeñoAlternatives: Serrano, Cayenne1 Fresno pepperAlternatives: Red jalapeño, Serrano1

Step 3

Warm, fill & roll

  • Warm tortillas one by one in a dry skillet or all at once in the microwave until pliable (they should bend without cracking).
  • Spread about ⅛ of the filling on each tortilla.
  • Sprinkle with Monterey Jack, roll, and place seam-down in the baking dish. Repeat for all 8 tortillas.
Roll tight but gently—overfilling makes splits more likely than the tortilla quality.

Measurements

Corn tortillasAlternatives: Flour tortillas8 Monterey JackAlternatives: Pepper Jack, Oaxacafor sprinkling

Step 4

Bake

  • Spoon more salsa verde over the enchiladas and cover with extra cheese.
  • Bake 20–25 minutes until the sauce is bubbling and tortillas are lightly golden.

Measurements

Salsa verderemaining Monterey JackAlternatives: Pepper Jack, Oaxacaremaining

Step 5

Serve

  • Sprinkle with chopped cilantro.
  • Serve with sliced avocado on the side or on top.

Bake sweet potatoes until tender, then cube; you need about 2 cups for the filling.

  • 1 (15-oz) can black beans, rinsed and drained
  • 2 tsp minced garlic
  • Juice of 1 lime
  • 2 cups cubed baked sweet potato (1 very large or 2 smaller)
  • ⅓ cup crumbled goat cheese (optional)
  • ½ cup chopped roasted green chiles
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 jalapeño, diced
  • 1 Fresno pepper, diced
  • Sea salt and black pepper, to taste
  • 1 jar salsa verde
  • 8 corn tortillas
  • Monterey Jack cheese, shredded (for filling + topping)
  • Chopped fresh cilantro (for serving)
  • Sliced avocado (for serving)
Warm the tortillas first—cold corn tortillas crack when you roll them. A quick pass in a dry skillet or a short stack in the microwave saves the roll.

Overview

What You're Making

Corn tortillas wrapped around a smoky bean-and–sweet potato filling, sauced with salsa verde and baked until bubbling. Finish with cilantro and avocado.

  • Preheat the oven and line the baking dish with salsa verde
  • Mix filling: beans, sweet potato, aromatics, spices, optional goat cheese
  • Warm tortillas, fill, sprinkle Jack, roll, and pack the dish
  • Top with more salsa and cheese; bake until golden and bubbling
  • Garnish with cilantro and avocado
From the notes: Don’t skip warming tortillas—cold ones shatter when rolled. Quality salsa verde and tortillas make a big difference.

Step 1

Heat & prep the dish

  • Preheat the oven to 350°F.
  • Pour enough salsa verde into a baking dish to lightly coat the bottom.

Measurements

Salsa verdethin layer

Step 2

Make the filling

  • In a large bowl, combine black beans, garlic, lime juice, cubed sweet potato, goat cheese (if using), roasted green chiles, cumin, chili powder, cayenne (if using), jalapeño, and Fresno pepper.
  • Season with salt and pepper; taste and adjust heat or acid with more lime.

Measurements

Black beans1 can (15 oz) Garlic2 tsp Lime juiceof 1 lime Sweet potato2 cups cubed Goat cheeseAlternatives: Feta⅓ cup Roasted green chiles½ cup Cumin½ tsp Chili powder½ tsp Cayenne½ tsp JalapeñoAlternatives: Serrano, Cayenne1 Fresno pepperAlternatives: Red jalapeño, Serrano1

Step 3

Warm, fill & roll

  • Warm tortillas one by one in a dry skillet or all at once in the microwave until pliable (they should bend without cracking).
  • Spread about ⅛ of the filling on each tortilla.
  • Sprinkle with Monterey Jack, roll, and place seam-down in the baking dish. Repeat for all 8 tortillas.
Roll tight but gently—overfilling makes splits more likely than the tortilla quality.

Measurements

Corn tortillasAlternatives: Flour tortillas8 Monterey JackAlternatives: Pepper Jack, Oaxacafor sprinkling

Step 4

Bake

  • Spoon more salsa verde over the enchiladas and cover with extra cheese.
  • Bake 20–25 minutes until the sauce is bubbling and tortillas are lightly golden.

Measurements

Salsa verderemaining Monterey JackAlternatives: Pepper Jack, Oaxacaremaining

Step 5

Serve

  • Sprinkle with chopped cilantro.
  • Serve with sliced avocado on the side or on top.

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