veggie enchiladas in a white baking dish with a serving spoon

Veggie Enchiladas

  • Author: Jessica Hoffman
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Mexican


These Veggie Enchiladas are stuffed with roasted sweet potateos and black beans and are perfect for a healthy dinner!



Enchilada sauce

Enchilada stuffing

  • 1 tbsp olive oil
  • 1 medium sweet potato, peel and cut into cubes
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 15oz can black beans, drained and rinsed
  • 1/2 cup enchilada sauce
  • salt & pepper to taste

Other ingredinets 

  • corn tortillas
  • cilantro
  • cotija cheese
  • avocado
  • jalapeno peppers
  • limes


  1. Make the sauce: mix all the sauce ingredients together in a small pot until well combined. Taste and adjust any seasoning if needed to desired taste.
  2. Roast the sweet potatoes: Toss the sweet potatoes with 1/2 tbsp of the olive oil and roast in the oven at 425 degrees for 20-25 minutes until tender.
  3. Make the filling: Add the remaining olive oil to a pan on medium high heat. Add the onions and garlic and let cook for 2-3 minutes until translucent. Add the black beans and sweet potato and mix together, then add 1/2 cup of the enchilada sauce and salt and pepepr to taste.
  4. Make the enchiladas: Warm the corn tortillas in the microwave or oven until they are malleable, then spoon some of the filling into each tortilla and roll up. Place face down on a baking dish. Repeat until your dish is full, then pour the remaining sauce onto the tortillas and bake at 350 degrees F for 15 minutes.
  5. Dress the enchiladas: Top the enchiladas with some avocado, cilantro, cojita, jalapenos and lime or whatever toppings you love.


Make sure the tortillas are slightly warmed (in the microwave or oven) before stuffing them. Corn tortillas have a tendency to crack easily if they are cold.

Line the bottom of your pan with some sauce. This will keep the tortillas from sticking to your pan and also give them more flavour all around.

I like to slightly mash the black bean and sweet potato filling with a potato masher or the back of a wooden spoon before stuffing. This is optional but gives great texture!

If you like crispy tortillas, only spread the sauce on top down the middle of the tortillas. This will allow the edges of the tortillas to crisp up. If you like completely soft tortillas, cover the entire top of the dish with sauce before baking.


  • Serving Size: 2 enchiladas
  • Calories: 260
  • Sugar: 3g
  • Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 11g

Keywords: black bean enchiladas, healthy enchilada recipe, vegetarian enchiladas