This delicious dinner recipe for Sweet Potato Black Bean No Roll Enchiladas makes a perfect meal that the whole family will love! To make it easier, it’s a no-roll enchiladas recipe! The beans fill this vegetarian enchiladas recipe with protein.

Hey everyone, Sara here with a delicious recipe for Sweet Potato Black Bean No-Roll Enchiladas!

You may remember me from my No-Bake Nutella Cheesecake with Oreo Crust and Coconut Nutella Popcorn. I also provided the recipes for Sweet Potato Kale Hash Recipe (with an optional fried egg), Delicious & Easy Cheesy Potatoes with a Secret Ingredient, and Roasted Parmesan Green Beans Recipe.

I also take many of the pictures for Saving Talents. You can check out my other photography work (such as family sessions) at Sara Welburn Photography.

Today’s recipe for Sweet Potato Black Bean Enchiladas is vegetarian, but that doesn’t mean it’s not delicious! You can also throw in some shredded pork or chicken if you want to add meat.

Sweet Potato Black Bean Enchiladas Ingredients

Here are the ingredients you need to make this Sweet Potato Black Bean No Roll Enchiladas Recipe:

2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 medium red onion, diced
1 medium sweet potato, peeled and diced 1/4 inch
1 15-oz can reduced sodium black beans, drained and rinsed
6-10 white corn tortillas, ripped or cut into pieces
3 cups enchilada sauce (or you can make it homemade).
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella, shredded
chili powder (for garnish)

How to Make Sweet Potato Black Bean Enchiladas

Preheat oven to 375 degrees.

Heat olive oil in a 10″ oven-safe skillet over medium-high heat. You might want to use a cast-iron skillet for this.

Add garlic and red oinion, then saute for a few minutes until tender.

Stir in the sweet potatoes, black beans, and half of the enchilada sauce. Continue heating until thoroughly warmed throughout, stirring as needed. (This allows the oven baking time to be faster!)

Transfer the warm filling to a heat-safe mixing bowl, and set it to the side.

In the same skillet (or a glass casserole dish), spread a thin layer of enchilada sauce on the bottom to prevent sticking.

Begin layering the ingredients in divided amounts. Put some enchilada filling, then sauce, then corn tortillas, then shredded cheese. Repeat the layering until all of the ingredients are used. Make sure you cover the top with cheese and sauce so the tortillas don’t dry out!

Sweet Potato Black Bean Enchiladas layering

Sprinkle chili powder on the top and cover the skillet with an oven-safe lid (or tin foil).

Bake for 20 minutes, then remove cover and bake for another 10-15 minutes.

You’ll know it’s done when the sauce is bubbling and the cheese is golden-brown.

Sweet Potato Black Bean Enchiladas right out of the oven

Remove from the oven carefully. Allow to cool for 15 minutes, then serve warm.

You may also want to garnish it with lime, sour cream, cilantro, avocados, or salsa!

Sweet Potato Black Bean Enchiladas with bread and peas

Sweet Potato Black Beans No-Roll Enchiladas Recipe

This delicious dinner recipe for Sweet Potato Black Bean Enchiladas makes a perfect meal that the whole family will love! To make it easier, it's a no-roll enchiladas recipe! The beans fill this vegetarian enchiladas recipe with protein.

Ingredients

2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 medium red onion, diced
1 medium sweet potato, peeled and diced 1/4 inch
1 15-oz can reduced sodium black beans, drained and rinsed
6-10 white corn tortillas, ripped or cut into pieces
3 cups enchilada sauce (or you can make it homemade).
1/2 cup cheddar cheese, shredd
1/2 cup mozzarella, shredded
chili powder (for garnish)

Instructions

Preheat oven to 375 degrees.
Heat olive oil in a 10" oven-safe skillet over medium-high heat. You might want to use a cast-iron skillet for this.
Add garlic and red oinion, then saute for a few minutes until tender.
Stir in the sweet potatoes, black beans, and half of the enchilada sauce. Continue heating until thoroughly warmed throughout, stirring as needed. (This allows the oven baking time to be faster!)
Transfer the warm filling to a heat-safe mixing bowl, and set it to the side.
In the same skillet, spread a thin layer of enchilada sauce on the bottom to prevent sticking.
Begin layering the ingredients in divided amounts. Put some enchilada filling, then sauce, then corn tortillas, then shredded cheese. Repeat the layering until all of the ingredients are used. Make sure you cover the top with cheese and sauce so the tortillas don't dry out!
Sprinkle chili powder on the top and cover the skillet with an oven-safe lid (or tin foil).
Bake for 20 minutes, then remove cover and bake for another 10-15 minutes. You'll know it's done when the sauce is bubbling and the cheese is golden-brown.
Remove from the oven carefully. Allow to cool for 15 minutes, then serve warm.
You may also want to garnish it with lime, sour cream, cilantro, avocados, or salsa!