These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. This is a healthy dinner your whole family will love!

In case you haven’t noticed, I’m CRAZY about Mexican food! Don’t miss my popular Authentic Mexican Rice, Tres Leches Cake, and my newest Homemade Tostadas!  And if you’re looking for more vegetarian meals, I have tons of yummy meatless recipes!

A plate of two vegetarian enchiladas made with sweet potato, black beans and rice.

Are you in need of a fun and different dinner idea for the week that wont break your healthy new year’s resolutions? Look no further! These vegetarian enchiladas hit the spot every, single time.

They are so flavorful and filling that you definitely wont miss the meat. I always make them using my favorite homemade red enchilada sauce, but you can buy the large can from the store if you want. Even my little kids love these, so I know your family will too! They’re healthy and delicious!

How to Make Vegetarian Enchiladas:

1. Sauté veggies.  Sauté sweet potato in olive oil and season with salt and pepper.  Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic, bell pepper, onion, and black beans and toss to combine. Cook until sweet potatoes are completely tender.

A cutting board with chopped sweet potato, bell pepper and onion next to a skillet with the sautéed vegetables and black beans.

2. Add rice.  Add cooked rice and ¾ cup of the enchilada sauce and toss to combine.

3. Fill tortillas.  Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.

A skillet with the filling for vegetarian enchiladas, and the filling lined down a flour tortilla ready.

4. Place in pan.  Roll the vegetarian enchiladas tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.

Vegetarian enchiladas in a pan with enchilada sauce poured on top.

5. Cover with sauce and cheese.  You may not need to use all of it, depending on how much sauce you like.  Sprinkle remaining cheese over top.

6. Bake at 350 degrees F. for 20-30 minutes. Garnish with chopped avocado and cilantro.

A casserole dish with vegetarian enchiladas covered in red sauce, melted cheese, and chopped avocado on top.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To Make Ahead:  Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time.  Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight container

To freeze: Make the enchiladas through step 9 (roll the filling in tortillas but don’t cover them in sauce).  Cover the pan with a double layer of tinfoil and freeze for 2-3 months.  Allow the enchiladas to thaw overnight in the refrigerator.  Bake as directed.

Vegetarian Enchiladas in a pan with a spatula lifting one up.

Other Variations:

Vegan enchiladas: leave out the cheese!

Add more veggies: sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.

Green sauce: You can also substitute red sauce for green if that’s what you prefer.

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Recipe

A plate of two vegetarian enchiladas made with sweet potato, black beans and rice.
Prep 20 mins
Cook 30 mins
Total 50 mins
Add to Meal Plan

Ingredients
 
 

  • 2 cups cooked brown rice
  • 1 batch homemade red enchilada sauce*
  • 2 small/medium sweet potatoes , peeled and chopped into small pieces
  • 2 Tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 teaspoon garlic , minced
  • 1 bell pepper , diced (any color you like)
  • 1/4 cup onion , chopped
  • 15 ounce can black beans , drained and rinsed
  • 10-12 large flour tortillas (or whole wheat)
  • 2 cups cheddar cheese , divided
  • fresh cilantro , Chopped (for topping)
  • 1 avocado , peeled, seeded and chopped, for topping

Instructions
 

  • Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. 
  • Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic. 
  • Add chopped bell pepper, onions, and black beans and toss to combine. 
  • Cook for a few more minutes, until sweet potatoes are completely tender. 
  • Add cooked rice and ¾ cup of the enchilada sauce and toss to combine. 
  • Preheat oven to 350 degrees F.
  • Cover the bottom of a large casserole dish with a thin layer of enchilada sauce. 
  • Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. 
  • Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
  • Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). 
  • Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.
  • Garnish with chopped avocado and cilantro.

Notes

Vegan enchiladas: leave out the cheese!
Additional vegetable ideas: sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.
Green sauce: You can also substitute red sauce for green, if that's what you prefer.
Make ahead Instructions:  Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time.  Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight container
Freezing Instructions: Make the enchiladas through step 9 (roll the filling in tortillas but don't cover them in sauce).  Cover the pan with a double layer of tinfoil and freeze for 2-3 months.  Allow the enchiladas to thaw overnight in the refrigerator.  Bake as directed.

Nutrition

Calories: 209kcalCarbohydrates: 8gProtein: 7gFat: 11gSaturated Fat: 4gCholesterol: 19mgSodium: 125mgPotassium: 202mgFiber: 3gVitamin A: 665IUVitamin C: 19.2mgCalcium: 145mgIron: 0.7mg

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Recipe adapted from Chelseas Messy Apron

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe January 2016. Updated January 2020 with process photos and instructions.

Sweet Potato and Black Bean Enchiladas - an easy, healthy dinner your whole family will love! | Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I love this recipe, but I was wondering if you could update with the weights of ingredients? I have a gallon ziplock bag full of cubed sweet potatoes, and I don’t know how much of it I should use for this recipe? I appreciate all of the hard work you do here!

  2. I have made these twice and love them more each time. Leftovers are as amazing. I was concerned about the 1/4 cup of chili powder in the enchilada sauce, then amazed at how perfect it was without the heat, but loads of flavor! Thanks. My 86 yr young mother likes them as well.

  3. You should note that the enchilada sauce isn’t actually vegetarian. I was so excited to see a vegetarian enchilada recipe, but was quite disappointed to learn it’s not actually vegetarian with the sauce. I’d also love to see a not on the sauce with recommendations on how to make it vegetarian.

  4. I just made this – I used 6 fresh tomatoes for the sauce but I don’t think it was enough! Will use more next time! Cooked sweet potatoes a bit longer too. Great recipe though, really easy to follow, thanks!😊

  5. 5 stars
    I’ve made this recipe two times. It’s my favorite new recipe. I cooked the sweet potatoes longer because I like them soft. I also made extra filling (rice, beans, sweet potatoes, and added the red sauce) and froze it. So when I made it the second time I only had to thaw the filling, add the cheese, and roll it in the tortillas. This is delicious!

  6. 4 stars
    I made this today… i didn’t have any cheddar in my house but i had some ricotta… so i used some inside the wraps and just put the red sauce on top when i baked. No cheddar needed, it was delicious!!!!

  7. Made this exactly as described, including making the homemade red sauce. My only addition was 2 cups of diced rotisserie chicken added into the filling. Delicious! I’m making it again this weekend for a social distancing post Cinco de Mayo small neighborhood gathering. Keep up the good work!

  8. 5 stars
    I have made this multiple times following the directions. I froze uncooked ones, wrapped individually, in freezer saran wrap and then placed them together in foil. Then they went into a freezer bag. Froze the sauce in another container. They turned out wonderfully. Thawed a couple of hours and then put them together. Thanks for the wonderful dinner.

  9. 5 stars
    First of all, please make the enchilada sauce from scratch following the link in the recipe. It is really easy to make and tastes better than any store bought or restaurant sauce. And yes, it does say a 1/4 CUP of chili powder, but it was surprisingly mild and balanced. The enchiladas have a rich flavor and are not too spicy if you are dining with younger children. We didn’t eat it all the first night, but was great the next day for leftover lunch.

  10. 5 stars
    These were a huge hit with my whole family(two hungry teens, a six year old, and Mom and Dad). Great meatless, filling, healthy recipe. Thank you!

  11. 5 stars
    Carnivore husband says “So delicious, I don’t miss the meat at all.” Demolished in one night! Thanks for making me a star!

  12. I bought a Costco sized bag of Butternut Squash. Do you think I could sub for sweet potatoes in this recipe?

  13. Oh. My. Goodness. My family and I are obsessed with this meal, to put it lightly! We’ve been making this dish at least once a month for the last year and a half, and I don’t see that stopping anytime soon. 🙂

    1. Hi Nicole, I’ve never tried freezing these so I can’t say for sure how they would turn out…sorry to not be of more help!