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Spiced Sweet Potato and Black Bean Enchiladas
Original recipe: 6 servings · Prep: 20 min · Cook: 35 min · Total: 55 min
By PowerProteinPlates Editorial TeamPublished Apr 5, 2026 | Updated Jul 22, 2026
Mexican
55 mins
high-proteingluten-freemeal-prep-friendlyeasy-recipeswhole-foodsbudget-friendly
Spiced Sweet Potato and Black Bean Enchiladas with measured ingredients, 55-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
20 min
Cook
35 min
Total
55 min
Servings
6
Difficulty
easy
Cuisine
Mexican
Ingredients
Servings
6
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 8 gluten-free corn tortillas
- 2 cups enchilada sauce (homemade or store-bought, gluten-free)
- 1 cup shredded Oaxaca cheese or mozzarella (optional, omit for vegan)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
-
Preheat oven to 400°F (200°C).
-
In a large bowl, toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, garlic powder, and salt until evenly coated.
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Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Remove from oven and set aside.
-
In a mixing bowl, combine roasted sweet potatoes, black beans, chopped red onion, minced garlic, chopped cilantro, lime juice, salt, and pepper. Stir gently to mix.
-
Reduce oven temperature to 375°F (190°C).
-
Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13 inch baking dish.
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Warm corn tortillas briefly in the microwave (about 20 seconds) or in a dry skillet until pliable.
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Spoon about 1/3 cup of the sweet potato and black bean filling onto each tortilla. Roll up tortillas tightly and place seam-side down in the prepared baking dish.
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Pour remaining enchilada sauce evenly over the rolled tortillas in the dish.
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Sprinkle shredded cheese on top if using.
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Cover dish with aluminum foil and bake for 15 minutes. Remove foil and bake an additional 5-10 minutes until cheese is melted and sauce is bubbling.
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Let enchiladas cool for 5 minutes before serving. Garnish with extra cilantro or sliced avocado if desired.
-
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in oven or microwave.
Frequently Asked Questions
- Can I meal prep Spiced Sweet Potato and Black Bean Enchiladas?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more black bean or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Spiced Sweet Potato and Black Bean Enchiladas before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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