If you’re searching for a hearty, colorful, flavor-rich vegetarian dinner that satisfies like comfort food but still feels nourishing, Sweet Potato Corn and Black Bean Enchiladas are exactly what you need. This dish is everything great enchiladas should be — saucy, cheesy, warm, filling — but with a vibrant, nutrient-packed twist. The tender roasted sweet potatoes add natural sweetness, black beans bring protein, corn provides juicy pops of flavor, and bold Mexican spices tie everything together into a crave-worthy dinner that even meat lovers adore.

These enchiladas strike the perfect balance between wholesome and indulgent. You get all the creamy, cozy textures while loading your plate with vegetables, fiber, and plant-based protein. They work beautifully as a weeknight dinner, a meal-prep favorite, a vegetarian holiday main dish, or even a freezer-friendly go-to meal.

The combination of sweet potatoes, black beans, and corn has become iconic in modern Tex-Mex cooking because the flavors complement one another so effortlessly. Sweetness from the potato pairs with the earthy black beans, while corn adds freshness and crunch. Wrapped in warm tortillas and covered in enchilada sauce and melted cheese, the filling becomes a cohesive, deeply satisfying bite every single time.

Let’s dive into why this recipe deserves a place in your regular dinner rotation.

Why These Enchiladas Are So Good

1. Balanced, nutrient-rich ingredients

Fiber, protein, antioxidants, and healthy carbs all in one dish.

2. Comfort-food flavor

The melted cheese + enchilada sauce + tender filling combination is irresistible.

3. Completely vegetarian (and easily vegan!)

Just swap the cheese for dairy-free and you’re good to go.

4. Stores and reheats perfectly

Enchiladas are one of the best freezer meals you can make.

5. Customizable

Add spinach, peppers, rice, quinoa, chipotle, jalapeños — anything goes.

Ingredients

For the Filling

• 2 medium sweet potatoes, peeled and diced small
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• ⅓ cup diced red onion
• ¼ cup chopped cilantro
• Juice of ½ lime

For the Enchiladas

• 8–10 medium flour or corn tortillas
• 2 cups enchilada sauce (red or green)
• 1½ cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)

Optional Toppings

• Cilantro
• Lime crema or sour cream
• Sliced jalapeños
• Avocado
• Cotija cheese

Instructions

1. Roast the sweet potatoes.
   Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, paprika, and salt. Spread on a baking sheet and roast 18–22 minutes until tender.
2. Mix the filling.
   In a large bowl, combine roasted sweet potatoes, black beans, corn, red onion, cilantro, and lime juice. Stir gently.
3. Warm the tortillas.
   Heat tortillas in the microwave or skillet so they’re soft and rollable.
4. Assemble the enchiladas.
   Spread ½ cup enchilada sauce on the bottom of a baking dish.
   Spoon filling into each tortilla, sprinkle with cheese, roll up, and place seam-side down.
5. Add sauce and cheese.
   Pour remaining enchilada sauce over the rolled tortillas. Top with remaining cheese.
6. Bake.
   Bake at 375°F (190°C) for 20 minutes until cheese is melted and bubbly.
7. Finish with toppings.
   Add cilantro, lime crema, avocado, or anything you love.
8. Serve hot.
   Pair with rice, salad, or chips and salsa.

Sweet Potato Corn and Black Bean Enchiladas

A hearty vegetarian enchilada dish filled with roasted sweet potatoes, black beans, corn, and bold spices, all wrapped in warm tortillas and baked with enchilada sauce and melted cheese.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 enchiladas

Course: Dinner, Main

Cuisine: Mexican, Vegetarian

Calories: 320

Ingredients

  

Filling

• 2 medium sweet potatoes peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 1 can black beans drained and rinsed
• 1 cup corn fresh, canned, or frozen
• 0.33 cup red onion diced
• 0.25 cup cilantro chopped
• 0.5 lime juiced

Enchiladas

• 8-10 tortillas corn or flour
• 2 cups enchilada sauce red or green
• 1.5 cups shredded cheese

Equipment

• Baking dish
• Mixing bowls
• Baking sheet
• Oven

Method

 

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with oil and spices. Roast 18–22 minutes.
2. Mix roasted sweet potatoes with black beans, corn, onion, cilantro, and lime juice.
3. Warm tortillas to make them pliable.
4. Spread enchilada sauce on the bottom of the baking dish.
5. Fill tortillas, add cheese, roll tightly, and place seam-side down.
6. Top with remaining sauce and cheese.
7. Bake at 375°F (190°C) for 20 minutes.
8. Garnish with cilantro, crema, or avocado and serve hot.

Notes

Easily made vegan by using dairy-free cheese.

Tips for Perfect Enchiladas

Roast sweet potatoes for maximum flavor

Roasting brings caramelization and enhances sweetness.

Don’t overfill tortillas

Otherwise they’ll burst open during baking.

Use flour tortillas for easier rolling

Corn tortillas taste great but must be warmed well.

Add heat if you love spice

Chipotle peppers in adobo are amazing here.

Double the recipe and freeze

Freeze baked or unbaked enchiladas for easy weeknight meals.

Variations

Vegan Sweet Potato Black Bean Enchiladas

Use vegan cheese or cashew queso.

Green Enchilada Version

Swap red sauce for salsa verde.

Chipotle Sweet Potato Enchiladas

Add 1 chopped chipotle pepper to the filling.

Spinach Enchiladas

Fold 1 cup chopped spinach into the filling.

Quinoa-Stuffed Enchiladas

Add 1 cup cooked quinoa to bulk up the meal.

Serving Ideas

• Mexican rice
• Cilantro lime rice
• Simple green salad
• Chips & guacamole
• Pico de gallo
• Roasted vegetables

These enchiladas also make a great potluck or holiday vegetarian entrée.

Make-Ahead, Storage & Freezing

• Fridge: Up to 4 days
• Reheat: Microwave or oven
• Freeze: Up to 3 months (baked or unbaked)
• Bake from frozen: 45–50 minutes covered