Name: Veggie Enchiladas with Sweet Potato, Black Beans, and Corn
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 15-oz can green chile enchilada sauce (or 1 3/4 cups homemade green chile enchilada sauce); 1 cup red onion (diced); 1 cup sweet potato (chopped); 1 cup red bell pepper (chopped); 1/2 cup corn (fresh, frozen, or canned); 1 15-oz can black beans (drained and rinsed); 1 cup shredded Mexican cheese blend (divided); 1 tbsp taco seasoning; salt (to taste); 8 8-inch tortillas (corn or flour — I used Mission Carb Balance flour tortillas); 1 handful cilantro (chopped (for garnish))

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Some nights, dinner needs to be simple, satisfying, and just a little bit cozy. Luckily, these sweet potato black bean enchiladas check all the boxes. They’re packed with roasted veggies, hearty black beans, sweet corn, and plenty of melty cheese, all wrapped up in tortillas and baked in a tangy enchilada sauce until bubbly and golden. Does it get any better?

These enchiladas come together in just 40 minutes and use a handful of ingredients you probably already have in your pantry, including a can of beans, some enchilada sauce, and a pack of tortillas. Beyond being incredibly easy to make and family-friendly, these enchiladas are also packed with fiber, plant-based protein, and colorful veggies that make every bite feel satisfying.

Best of all, this recipe is super forgiving and flexible. Swap in your favorite veggies, use a different type of tortilla, or switch up the seasoning based on your mood or whatever you have on hand. Give them a try and let me know how they turn out!

Why you’ll love this recipe

Loaded with colorful, nutrient-dense veggies
Cozy, cheesy, and seriously satisfying
Packed with fiber and plant-based protein
Ready to enjoy in just 40 minutes
Kid-friendly and family-approved

Veggie Enchiladas with Sweet Potato, Black Beans, and Corn

What you’ll need

Tortillas – Used to hold the filling and form the enchiladas; I used Mission Carb Balance tortillas for extra fiber, but you can swap in corn tortillas to keep it authentic
Olive oil – Helps sauté the vegetables
Red onion – Brings savory flavor and depth
Sweet potatoes – Add natural sweetness and a hearty, filling texture
Corn – Provides subtle sweetness and texture
Black beans – Deliver fiber and plant-based protein
Enchilada sauce – Ties everything together with rich, tangy flavor; use your favorite, whether store-bought or homemade, red or green
Taco seasoning – Brings bold Tex-Mex flavor
Shredded Mexican cheese – Provides classic melty finish
Cilantro – Offers a fresh, bright flavor

Recipe tips

Use corn tortillas for a heartier, more traditional option, but keep in mind that the nutritional value may vary a bit.

Don’t overfill the tortillas to keep them from tearing or overflowing.

Layer sauce on the bottom of the dish to prevent sticking and keep the enchiladas from drying out.

How to make this recipe

Prep the veggies: Heat olive oil in a large skillet over medium heat, then sauté onions for 2-3 minutes until softened. Add sweet potatoes and cook 4-6 minutes, stirring occasionally, then add the bell pepper and cook another 3-4 minutes until just tender.
Build the filling: Stir in black beans and corn, then season with taco seasoning and salt. Mix well, then fold in 1/2 cup shredded cheese and cook 1-2 minutes until melted. Remove from heat.
Assemble the enchiladas: Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with about 1/2 cup of filling, add a spoonful of enchilada sauce, roll tightly, and place seam-side down in the dish. Repeat until all tortillas are filled.
Top and bake: Pour remaining enchilada sauce over the enchiladas and sprinkle with cheese. Bake uncovered for 20-25 minutes at 400° F until hot and bubbly.
Finish and serve: Let rest for 5-10 minutes before serving, then garnish with fresh cilantro.

FAQ

These sweet potato black bean enchiladas would work well topped with avocado, Greek yogurt or sour cream, lime juice, salsa, or extra cilantro.

Use corn tortillas for a sturdier, more traditional option, or lightly warm or flash-fry flour tortillas before filling to help them hold up better. Also avoid over-saucing the filling and bake uncovered so excess moisture can evaporate.

Yes. Flour tortillas work well and create a softer texture, while corn tortillas offer a more traditional flavor. Nutritional values will vary depending on which type of tortillas you use.

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Veggie Enchiladas with Sweet Potato, Black Beans, and Corn

These vegetarian enchiladas are filled with sautéed sweet potatoes, black beans, corn, and peppers, wrapped in tortillas, smothered in enchilada sauce and cheese, and baked until hot and bubbly.

Prep Time 20

Cook Time 20

Total Time 40

Servings 4 servings

Ingredients

1 tbsp olive oil
1 15-oz can green chile enchilada sauce or 1 3/4 cups homemade green chile enchilada sauce
1 cup red onion diced
1 cup sweet potato chopped
1 cup red bell pepper chopped
1/2 cup corn fresh, frozen, or canned
1 15-oz can black beans drained and rinsed
1 cup shredded Mexican cheese blend divided
1 tbsp taco seasoning
salt to taste
8 8-inch tortillas corn or flour — I used Mission Carb Balance flour tortillas
1 handful cilantro chopped (for garnish)

Instructions

Preheat the oven to 400° F.
Heat a large skillet over medium heat and add olive oil. Once hot, add the onions and sauté for 2-3 minutes until softened.
Add the sweet potatoes and cook for 4-6 minutes, stirring occasionally.
Stir in the red bell pepper and cook for another 3-4 minutes, until slightly tender.
Add the black beans and corn, then stir to combine. Sprinkle in the taco seasoning and salt and mix well.
Stir in 1/2 cup shredded cheese and cook for 1-2 minutes, just until melted and combined. Remove from heat.
Spread 1/2 cup enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
Fill each tortilla with about 1/2 cup of the filling, spreading it down the center. Add a spoonful of enchilada sauce, then roll tightly and place seam-side down in the baking dish.
Repeat with remaining tortillas until all filling is used. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
Bake uncovered for 20-25 minutes, until hot and bubbly.
Let rest for 5-10 minutes before serving. Garnish with fresh cilantro.

Notes

Nutrition Facts (per serving)- Calories: 500; Fat: 22g; Carbohydrates: 80g; Fiber: 44g; Protein: 26g (Note: Fiber content reflects use of a high-fiber tortilla)