Sweet Potato Black Bean Enchiladas | Vegetarian Recipe (2024)

Sweet Potato Black Bean Enchiladas covered in a smoky red chili sauce – a delicious dinner recipe that’s a must try!

Gluten Free Sweet Potato Black Bean Enchiladas covered with a smoky red chili sauce and gooey cheese. Simple ingredients and lots of flavor make these black bean enchiladas a must try dinner recipe!

Guys my tex-mex obsession has reached a whole new level after making these Enchiladas.

Now. Normally I’m not an enchilada girl. Give me a taco and I’m happy.

To be honest. I think my “enchilada lack luster” is more out of laziness than anything else. I don’t like rolling the filling up. Somehow I always end up breaking the tortilla mid roll and the filling starts to come out and then I’m left just frustrated.

Plus, I don’t know about you, but I can never seem to get a good “clean cut” when taking the enchiladas out of the pan. I usually end up with half of another enchilada attached and it just looks messy. I’d almost be better off just layering the thing and making an enchilada casserole. Ya know.

Even though they are a pain the tush to make AND cut, they sure are pretty tasty!

I mean come on. Anything covered in sauce and cheese is going to be a winner! Don’t you think.

Most of the time I’m a chicken enchilada kinda girl, but today we are going vegetarian.

I figured you’d be ok with that because I know you guys loved my Sweet Potato Black Bean Burrito Bowls so much. I thought I’d stick with the same flavors and make it “enchilada style.”

What I love about these Sweet Potato Black Bean Enchiladas is how the spices used in the black bean mixture warm everything up. Cumin, Smoked Paprika and Chili Powder really elevate this dish.

I could eat the filling plain, and totally did, it’s that good.

But alas… these are after all enchiladas.

So I rolled all that yummy filling up and placed them in my baking dish.

Most authentic enchiladas are made with corn tortillas. However, if you’re not a fan, you could definitely use whole wheat or flour tortillas. (it just wouldn’t make these gluten free anymore) Corn tortillas have a tendency to break when you’re rolling them. But if you warm them up in the oven or microwave beforehand they become more pliable and willing to roll with ya. 🙂

Now. On to the sauce. Usually when I’m making enchiladas with a red chili sauce I use Old El Paso brand. However, I was walking through the grocery store and saw a new brand, Frontera.

It’s made by Rick Bayless, who is the Mexican Food king and owns Frontera Grill based in Chicago. The packaging was attractive and the ingredients were “real ingredients” so I snagged two.

Ya’ll this enchilada sauce is legit! I HIGHLY recommend getting it if it’s in your grocery store. I also saw it in target the other day. Buy it! Use it. Love it!

And enjoy these Sweet Potato Black Bean Enchiladas covered in it! You won’t miss the meat one bit in these enchiladas. I guarantee they’ll be a hit with the family and you probably won’t end up with leftovers! In fact, you may want to make a double batch. Just saying!

Bon Appetit friends!

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Want More Enchilada Recipes?

Overnight Breakfast Enchiladas

Ground Beef Enchilada Zucchini Boats

Spiralized Vegetable Enchiladas

Turkey Enchilada Stuffed Peppers

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