These deliciously satisfying vegetarian Sweet Potato & Black Bean are so good you won't even miss the meat! {Bonus: they're gluten-free and vegan-friendly.} | The Good Hearted Woman

Sweet Potato & Black Bean Enchiladas

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
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Course: Main Dish
Servings: 8 -10 servings
Author: Renée B. ♥ The Good Hearted Woman


  • 2 Tablespoons coconut oil or olive oil
  • 1 large sweet onion chopped
  • 1 large orange-fleshed sweet potato i.e., yam cubed 1/4" (about 1 lb)
  • 1 15 oz. can black beans drained and rinsed
  • 1 4 oz can chopped green chilis
  • 2 cloves garlic minced
  • 3/4 teaspoon cumin
  • 1/2 teaspoon curry
  • 2 teaspoons brown sugar
  • 1 teaspoon kosher salt
  • 1/4 cup sour cream
  • 24 small corn tortillas
  • 3 cups enchilada sauce divided
  • 1 cup grated cheddar cheese about 3 oz.
  • Fresh Cilantro for garnish


  • In a large skillet over medium-high heat, saute chopped onion in coconut oil until translucent. Add yam and black beans and saute until tender. Add green chilis, garlic, and seasonings and cooked for 2-3 minute more.
  • Remove from heat and stir in sour cream.
  • Steam tortillas by putting them in a tortilla warmer or wrapping them in a kitchen towel and heating them on high in the microwave for about a minute.
  • Put about 2 tablespoons of filling in the middle of each tortilla and fold over. Arrange in a large casserole dish.
  • Pour about 2 cups of sauce over top and spread evenly. Sprinkle with grated cheese.
  • Bake at 350° F for 30 minutes or until cheese is melted and everything is bubbly.
  • Garnish with fresh cilantro and serve warm, with remaining enchilada sauce on the side.


This recipe can easily be made vegan and dairy-free simple by substituting in vegan sour cream and either leaving the cheese off the top or using vegan cheese.
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