Black Bean & Sweet Potato Enchiladas

Not so much a Taco Tuesday but Enchilada Tuesday will do!

Been adapting this recipe for awhile to make some delicious vegetarian enchiladas that aren’t just cheese! I’m always a little sad when you go to a restaurant known for enchiladas but they either don’t provide vegetarian enchiladas or they have weird combos like carrots or squash in an enchilada. I’m not a fan!

This simple recipe packs some big flavor and can be customized to include whatever you might have around!

Sweet Potato, Black Bean & Goat Cheese Enchiladas


  • 2 medium sweet potatoes
  • 2 cups of cooked black beans
  • Fajita seasoning (paprika, cumin, chili powder, chipotle powder), to your liking
  • 8 corn tortillas
  • 1/2 cup goat cheese
  • Enchilada sauce ( I like Siete foods red or green sauce)
  • Avocado


  1. Roast sweet potatoes and peel skins off after cooked. Mash potatoes with a fork and mix with black beans on a bowl.
  2. Add some fajita spices, I used What’s Gaby Cooking’s fajita senorita seasoning
  3. In a baking dish, layer a thin amount of the enchiladas sauce.
  4. Fill corn tortillas with mixture and add a few crumbles of goat cheese, and roll.
  5. Once all enchiladas are made, pour your favorite verde sauce on top and crumble a few bits of goat cheese to top it off.
  6. Broil in the oven for 5 minutes, top with avocado and green onions.

Oh so good! Enjoy!

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