These sweet potato and black bean enchiladas are going to be your family’s new Friday favorite!

These enchiladas are great for more than just Fridays though. Ember days and all the days of Lent are perfect for them too!

Sweet potato and black bean enchiladas covered in red enchilada sauce in a glass baking dish

They’re super easy to make and they’re really filling.

Serve these with a side of Mexican rice or maybe some cilantro lime rice and you have a perfect meal.

Sweet Potatoes and Black Beans

Sweet potatoes and black beans are a combination that I’ve been introduced to in the last year or two.

It took me by surprise. I don’t believe that I would have ever thought about this combo, but it works so well.

Sweet potatoes and black beans are great for enchiladas and they make a great chili too!

Ingredients

2 medium sweet potatoes. Make sure you wash your sweet potatoes first and then just peel them and chop them up.

1 onion. Chop it up.

Garlic. I like to tell everyone to use what the right amount of garlic is for their family’s taste, so just chop up however many garlic cloves feels right to you.

1 can of black beans, drained. I prefer to use organic black beans.

Of course, you have to have some salt and pepper.

Chili powder and cumin. I don’t think that you can make any Mexican food without these two seasonings.

1 cup of enchilada sauce. You might want a little more or a little less, it just depends on what you like. I’ve been making my own enchilada sauce recently. It’s super easy and so good. I highly recommend making your own enchilada sauce. There are nice recipes on Pinterest to try.

Homemade red enchilada sauce in a skillet

12 tortillas. I like to make sourdough tortillas, so that’s what we always use, but definitely feel free to use your favorite tortillas.

Directions

Alright. First things first, you’re going to want to roast your sweet potatoes. So toss your chopped sweet potatoes in some olive oil and salt and pepper and put them in the oven on 400 for 20-25 minutes. Stir them halfway through.

Once the potatoes are done, you’re going to sauté your chopped onion and garlic in a skillet on medium heat. Add your sweet potatoes and black beans.

Add all the seasonings according to your family’s taste, so as much or as little as you want.

Chopped sweet potatoes, black beans and onions cooking together in a skillet

Grease a 9 by 13 pan. I just pour a little olive oil in and then I brush it all around the pan.

Put a spoonful of filling in a tortilla, roll it up and place it in the pan. You should be able to fit about 12.

Spread the leftover filling on top and then pour the enchilada sauce over.

Sweet potato and black bean enchiladas topped with red enchilada sauce in a glass baking dish.

Bake them at 350 for about 20-25 minutes.

Serve with your favorite toppings.

2 sweet potato and black bean enchiladas on a plate

Make It A Family Favorite!

We like them just like this, but make whatever changes your family would like.

Cheese would probably be a much enjoyed addition. Serving this with guacamole would be great too.

If your family likes it spicy, add some red pepper flakes or cayenne pepper to the filling with the other seasonings.

I like to serve enchiladas with some rice to help make it more filling, but I would also enjoy a fresh salad on the side while my husband would love some chips and salsa with his.

So whatever your family’s preferences are, these enchiladas are a great accommodation!

Let me know how you like these sweet potato and black bean enchiladas!