Black Bean and Sweet Potato Enchiladas (Vegetarian)

“The best restaurant food can NEVER compare to Sunday dinner at home”

I opened the curtains this morning and was greeted by a very grey rainy scene. We took advantage of a window with no rain to go on a power walk and pick up a few extras for dinner. When I got home the book I ordered was waiting in the mail room; can’t wait to get into it.

Dinner tonight will be Enchiladas. I’ve made them with chicken before but for tonight I’ll stick to vegetarian replacing the chicken with a black bean, refried beans and sweet potato filling. A link to my Chicken version is at the end of this post.

You’ll Need

  • 1 medium onion, diced
  • 1/4 tsp Sriracha sauce (I don’t like spicy food. this gave it a little heat. Feel free to add 1 jalapeno if you like them).
  • 1 tablespoon olive oil
  • 4 medium cloves garlic, minced
  • 3 tablespoons chilli powder
  • Paprika powder
  • Garlic powder
  • 2 teaspoons ground cumin
  • 3 teaspoons sugar
  • 1, 398ml can tomato sauce
  • 1 cup vegetable stock
  • 1 398ml can diced Fire Roasted tomatoes
  • 1 small can of black beans
  • 1 medium sweet potato cubed
  • refried beans (which ever brand you prefer)
  • 2 1/2 cups of Tex Mex cheese
  • 1/2 cup chopped fresh cilantro
  • 6 soft tortillas (preferably corn as they hold up better than flour)
  • cooking spray or olive oil to grease the tray
  • salt and ground black pepper

Note: I made 6 enchiladas but this recipe will give you enough filling and sauce for 8- 10 enchiladas.


Chop the sweet potato into cubes and place in a pan and drizzle with olive oil, a good sprinkle of salt, pepper, paprika and garlic powder. Roast in the oven at 450 degrees for 10 minutes, then flip them over and roast for another 20 minutes. Don’t worry if they’re not completely soft at this point as they will get a chance to fully cook when baking the enchiladas.

Heat a large saucepan over medium heat and add oil then add diced onion, Sriracha sauce and 1/2 teaspoon of salt. Cook until the onions are soft.

Add the garlic, chili powder, cumin and sugar, and cook for a few seconds until fragrant.

Add the can of black beans followed by the veggie stock then the fire roasted tomatoes and tomato sauce. Cover and reduce the heat to medium/low and let simmer for about 15 minutes to create flavour.

Pour the sauce through a strainer into a medium bowl or pot. Press down on the mixture to extract as much liquid as possible. Transfer the filling (onions and beans) to a large bowl and set aside. Taste the sauce and season with additional salt and pepper (if needed).  

Preheat the oven to 450

Add a 1/4 cup of the enchilada sauce to the filling as well as, the potatoes + 1 cup of cheese and cilantro. Stir to combine.

Stack the tortillas on a plate and Microwave on high for 30 – 40 seconds.

Working one at a time, smear refried beans onto each tortilla and spoon a large scoop of the mixture down the center of each tortilla. Tightly roll each tortilla and lay seam-side down in a greased baking dish. Lightly brush the tops of the tortillas with olive oil. Place in the oven uncovered for about 7 minutes, or until the tortillas start to brown and crisp slightly.

Reduce the oven heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover the dish with foil, and bake an additional 20 minutes. I found I only used about 1/2 the sauce so the rest was packed and frozen for another enchilada party 🙂

Remove foil and broil for another 3-5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with toppings of your choice. Sour cream, avocado, hot sauce, salsa, guacamole, extra cilantro, Mexican rice.

Thanks for joining me today. For the recipe to my Chicken Enchiladas:

See you soon!



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