A plate of two vegetarian enchiladas made with sweet potato, black beans and rice.
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5 from 3 votes

Sweet Potato and Black Bean Enchiladas

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican, Vegetarian
Servings: 12
Calories: 209kcal
Author: Lauren Allen


  • 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)
  • 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


  • 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 and black beans and toss to combine. 
  • Cook for a few more minutes, until sweet potatoes are completely tender. 
  • Add cooked rice and 3/4 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.


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.


Calories: 209kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 125mg | Potassium: 202mg | Fiber: 3g | Vitamin A: 665IU | Vitamin C: 19.2mg | Calcium: 145mg | Iron: 0.7mg