Name: Sweet Potato and Black Bean Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican

The Urben Life Verified

October 3, 2025

12 Ingredients

MEDIUM

Sweet Potato and Black Bean Enchiladas are dairy-free, vegan, and can be made gluten-free. They make for an easy weeknight dinner! One of my favorite food combos is sweet potatoes with black beans. They just go together so perfectly! If you're a longtime reader around here, you know I'm always looking for any excuse to eat sweet potatoes.

Sweet Potato and Black Bean Enchiladas cover

From the Cook

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Sweet Potato and Black Bean Enchiladas

The Urben Life Verified

Ingredients

servings

WarningMilk and 4 other allergens identified

Instructions

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Instructions

Preheat oven to 350°F and prepare a 9x13 baking dish.

Place chopped sweet potatoes into a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. As the sweet potatoes cook, sauté the red onion and jalapeño in a small skillet.

Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.

Pour one cup enchilada sauce on the bottom of the baking dish. Heat up each of the tortillas, so they are easier to work with.

To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.

Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.

Bake for 25 minutes then serve warm, topped with avocado.

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About the Cook

The Urben Life

Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.