Sweet Potato & Black Bean Enchiladas with Salsa Verde (Easy Fall Recipe)
- Total Time: 50
Description
Make these delicious sweet potato and black bean enchiladas with salsa verde for the perfect fall dinner. Easy, cheesy, and packed with flavor!
Ingredients
For the Filling:
-
2 medium sweet potatoes, roasted, peeled & cubed (about 3 cups)
-
2 (15 oz) cans black beans, drained & rinsed
-
1 medium red bell pepper, diced
-
1 medium green bell pepper, diced
-
1 jalapeño, seeds removed & finely diced (optional for heat)
-
1 small purple onion, finely diced (reserve 1/4 cup for garnish)
-
2 cloves garlic, minced
-
1 cup corn kernels (fresh, frozen, or canned)
-
Juice of 1 lime
-
1 tsp ground cumin
-
1 tsp chili powder
-
Salt & black pepper to taste
-
1 1/2 cups Monterey Jack cheese, shredded
-
1/2 cup feta cheese, crumbled
For the Enchiladas:
-
10-12 corn tortillas (6-inch size)
-
2 cups mild salsa verde (store-bought or homemade)
-
1 cup Monterey Jack cheese, shredded (for topping)
Garnishes:
-
1/2 cup sour cream + 2 Tbsp water (for drizzle sauce)
-
Fresh cilantro leaves
-
Reserved purple onion
Instructions
1. Roast the Sweet Potatoes
-
Preheat oven to 400°F (200°C).
-
Toss cubed sweet potatoes with olive oil, salt, and pepper.
-
Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized.
2. Make the Filling
-
Heat 1 Tbsp olive oil in a skillet over medium heat.
-
Add garlic, diced onion (reserving some for garnish), peppers, jalapeño, and corn. Sauté for 5–6 minutes.
-
Stir in roasted sweet potatoes, black beans, lime juice, cumin, chili powder, salt, and pepper.
-
Fold in 1 cup Monterey Jack cheese and feta until combined.
3. Prep the Tortillas (Tip for Flexibility)
-
Warm tortillas in a dry skillet for 30 seconds per side, OR
-
Wrap in a damp paper towel and microwave for 30 seconds until soft and pliable.
Keep warmed tortillas wrapped in a clean towel while working.
4. Assemble the Enchiladas
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 9×13-inch baking dish.
-
Spoon ~½ cup filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
5. Add Sauce & Cheese
-
Pour salsa verde evenly over rolled tortillas.
-
Sprinkle with the remaining 1 cup Monterey Jack cheese.
6. Bake
-
-
- Bake uncovered for 25–30 minutes, until the cheese is bubbly and golden.
-
7. Garnish & Serve
-
-
- Drizzle with sour cream sauce.
- Sprinkle cilantro and reserved purple onion.
- Serve hot with extra salsa verde.
- Drizzle with sour cream sauce.
-
Notes
Notes & Serving Ideas
These sweet potato black bean enchiladas are a hearty, flavorful option for fall dinners. Pair them with purple cabbage slaw, charred corn with crema, or a signature cocktail/mocktail. For cozy vibes, light a Smoken Vanilla candle from Pivotal Moments—the smoky aroma complements the cumin and roasted flavors beautifully.
Whether you call them black bean sweet potato enchiladas or sweet potato and black bean enchiladas, this recipe will quickly become a seasonal favorite.
Discover more recipes and hosting inspiration on my blog — sign up for my newsletter for weekly ideas straight to your inbox. And don’t forget to order my new cookbook, Welcome to My Table, for the recipes and stories that turn meals into memories.
Disclaimer: There are affiliate links associated with this post, for which I will receive compensation from the retailer. Thank you for supporting JustJeannie so we can continue to create content for you to enjoy.
- Prep Time: 20
- Cook Time: 30
- Cuisine: Mexican
Nutrition
- Serving Size: 1-2
- Calories: 628
- Sugar: 10.9 g
- Sodium: 1942.7 mg
- Fat: 25.2 g
- Carbohydrates: 73.7 g
- Fiber: 17.9 g
- Protein: 31.3 g
- Cholesterol: 66.8 mg
