Black Bean Sweet Potato Enchiladas

These vegetarian black bean and sweet potato enchiladas are perfect to meal prep for the week or make a double batch to keep a pan as a freezer meal for a crazy week night!

Meal Prep Freezer Black Bean Sweet Potato Enchiladas

So a few weeks ago I had a little poll in Instagram…

I took a vote asking if you would prefer the recipe for that delicious Thai Chile Chicken Sheet Pan Meal or if you wanted some mouthwatering Black Bean and Sweet Potato Enchiladas…

And the results were almost 50/50 even!

So I figured I would just share BOTH.

These vegetarian enchiladas are super flavorful, protein-packed, and uber filling!

We make these about two times a month in our house, and Oliver can’t get enough of them!

We have really been making an effort the last year to start eating a lot more plant-based. And finding recipes that are vegetarian and still high in protein has been so fun!

These were an instant success in our book, and I usually ask Nik to make them every other week or so…this is one of his recipes! (I’ve got to give him credit where it’s due, right?!)

He’s been amazing helping to meal prep a lot more now that we have Oliver, and this is a family favorite!

We hope you enjoy it as much as we do!

And P.S… Nik usually makes a double or triple batch of enchilada sauce and we keep extra sauce in a mason jar in the freezer to make meal prepping even easier!

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Freezer Friendly Vegetarian Black Bean Enchiladas

Black Bean Sweet Potato Enchiladas

  • Prep Time: 30-40 minutes
  • Cook Time: 20-30 minutes
  • Total Time: about 1 hour
  • Yield: 8 servings 1x


These freezer-friendly black bean and sweet potato vegetarian enchiladas are protein-packed, super filling, and so easy and flavorful! You will love being able to pull a tray out of your freezer and just heat up on those crazy hectic nights!


  • 2 medium sweet potatoes, peeled, and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 23 garlic cloves, minced
  • 2 tablespoons taco seasoning
  • 215 ounce cans black beans, rinsed + drained
  • 8 corn or flour tortillas
  • green onions, for garnish
  • avocado, for servings
  • ¼ cup cotija cheese, crumbled

For the Sauce

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon apple cider vinegar


  1. Place a steamer basket in a large saucepan and fill with 2 inches of water. 
  2. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until fork tender, about 30 minutes. Once the sweet potatoes are cooked, drain from water and set aside. 
  3. For the Sauce: As the sweet potatoes are cooking, prepare your sauce. Heat olive oil in a medium saucepan over a medium heat. Once hot, add your garlic and spices and cook for 1 minute allowing spices to become fragrant. Add in you tomato paste and vegetable broth, and raise the temperature to medium-high. Bring to a boil, then lower temperature to a simmer. Cook down for 10-15 minutes or until sauce has thickened slightly. Remove from heat and whisk in vinegar, and set aside.
  4. For your Filling: Heat the olive oil in a large skillet over a medium-high heat. Cook for 3-5 minutes or until the onions are soft and translucent. Add in the garlic and taco seasoning and cook an additional minute until fragrant. Remove from heat.
  5. Preheat the oven to 400ºF. In a large bowl, mash the cooked sweet potatoes with a hand-masher, then mix in the onion and garlic mixture until combined. Lastly, fold in the black beans.
  6. Make the Enchiladas: Scoop ½ cup of your filling mixture into a tortillas and carefully wrap the ends together. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling, then drizzle the sauce over the enchiladas.*
  7. Bake for 20 minutes. Garnish with green onions, and serve with avocado and Cotija cheese.


  • *MAKE-AHEAD: Cover enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 25-30 minutes.
  • *TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover, and continue to bake for an additional 5-10 minutes, or until completely cooked through.
  • MORE MEAL PREP TIPS: You could double (or even triple!) this recipe to batch make another tray of these to keep in your freezer for hectic nights. Or for a single person or small family, divide this recipe into smaller containers and keep one in the freezer.


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