Rich in flavor and nutrition, these vegetarian (or vegan) black bean and poblano enchiladas featuring sweet potatoes are a perfect hearty dinner option. The combination of black beans, poblanos, and sweet potatoes provides a hearty mix of plant-based protein, fiber, and nutrients like iron, magnesium and potassium. Make them vegan by skipping the cheese or use a vegan cheese substitute.
These enchiladas combine the flavors of Mexico and the American Southwest with earthy black beans, smoky poblanos, and naturally sweet sweet potatoes. The enchilada sauce infuses the filling with warm spices and a hint of heat that you’re going to love.
To serve, I topped with fresh cilantro, sliced radish, avocado, & lime juice, as well as a couple of dollops of a chipotle crema sauce that I made by blending together plain Greek yogurt, lime juice, and a can of chipotles in adobo. You could make this crema vegan by using a vegan yogurt.
See the full recipe below! Let me know if you try it and subscribe to my page for more recipes and health and wellness posts!
Black Bean, Sweet Potato, & Poblano Enchiladas
- 2 tbsp oil (I used avocado oil)
- 1/2 onion, diced
- 2 poblano peppers, diced
- 1 medium sweet potato, peeled & diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 2 15 oz cans black beans
- 1/2 cup water
- 8-12 corn tortillas
- 2 cans red or green enchilada sauce
- Roast the sweet potatoes with a little bit of oil & salt, or place in the air fryer for about 20 minutes, or until fork tender and golden brown. Remove & set aside.
- Heat the oil in a skillet over medium heat. Add the onion and poblano chiles and sauté until softened, about 5 minutes. Stir in the garlic, cumin, chili powder and salt and sauté 1 minute more.
- Add the black beans and mash about half of them with a potato masher or fork. Add the cooked sweet potatoes & stir in the water.
- Pour about 1/2 cup of the enchilada sauce into a large baking dish. Dip each tortilla into the sauce to coat both sides, then fill with the bean mixture and roll up. Place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the filled tortillas, sprinkle with cheese (if using), and bake at 400°F for 15-20 minutes, or until heated through. Garnish with cilantro, sliced radish & avocado, and serve with lime wedges. Enjoy!