Vegetarian Sweet Potato &
Black Bean Enchiladas
vegetarian | Meal Prep
Bold. Cozy. Protein-packed. And yes — wildly weeknight doable.
Let’s get one thing straight: gluten free dinner should never be boring, sad, or held together by hope and a toothpick. These Sweet Potato & Black Bean Enchiladas are loud in the best way — smoky, creamy, a little sassy, and dripping in saucy confidence. The kind of dish that makes people say, “Wait — this is gluten free?”
Correct. And you’re welcome.
We’re cutting time (not flavor) with a favorite store-bought enchilada sauce, roasting sweet potatoes with a chef-level spice blend, and rolling everything up in corn tortillas for a naturally gluten free win.
If your gluten free dinners have been feeling a little too polite lately — make these. Loud flavors. Big comfort. Zero gluten.
Why You’ll Love These
- Naturally gluten free with corn tortillas
- Weeknight friendly with store-bought enchilada sauce
- Smoky roasted sweet potatoes = major flavor
- Protein + fiber packed
- Vegetarian but hearty enough for everyone
- Easily adjustable heat level
Ingredients
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes
- Olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Cumin
- Dried oregano
- Salt + pepper
For the Filling
- 1 can black beans, drained and rinsed
- ¼–½ cup chopped fresh cilantro
- 1–1½ cups shredded pepper jack cheese
- Optional: canned diced green chiles (if you like heat)
For Assembly
- Gluten free corn tortillas
- Your favorite store-bought enchilada sauce (huge time saver)
- Extra cheese for topping
Swap option: Flour tortillas work if gluten is not a concern — but we’re keeping it gluten free here.
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Serving Ideas
- Add avocado slices or guacamole
- Top with extra cilantro
- Finish with lime juice
- Serve with a crunchy cabbage slaw
- Add sour cream or dairy free crema
Chef Tips (Because I Love You)
- Roast the sweet potatoes small — easier rolling, better texture
- Use a sauce you actually like — store-bought shortcuts should still taste good. Here is our favorite!
- Don’t skip warming tortillas – toast them up to give them a little char.
- Make ahead and refrigerate unbaked up to 24 hours
- Freezer friendly before or after baking
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
Easy Gluten Free Sweet Potato & Black Bean Enchiladas
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Gluten-Free
Description
These gluten free sweet potato & black bean enchiladas are smoky, cheesy, and weeknight easy using store-bought sauce and corn tortillas.
Ingredients
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 1/2 teaspoon each salt + pepper
For the Filling
- 1 can black beans, drained and rinsed
- 1/4-1/2 cup chopped fresh cilantro
- 1-1 1/2 cups shredded pepper jack cheese
- Optional: canned diced green chiles
For Assembly
- Gluten free corn tortillas (roughly 8)
- 2 cups enchilada sauce (we love this brand)
- Extra cheese for topping
Get Recipe Ingredients
Instructions
- Preheat oven to 400°F.
- Toss diced sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, cumin, oregano and salt and pepper. Spread on a sheet pan and roast 20–25 minutes until tender with caramelized edges.
- In a large bowl combine the roasted sweet potatoes, drained black beans, cilantro, pepper jack cheese and green chiles (optional but fun). I like to sometimes wait a few minutes for the sweet potatoes to cool down before I do this step. Add in 1/3 cup of your enchilada sauce and mix everything.
- Spread a layer of enchilada sauce across the bottom of your baking dish (the amount will differ depending on the size pan you use). This prevents sticking and adds flavor from the bottom up.
- Quickly warm or lightly toast corn tortillas in a dry pan so they’re flexible and roll without cracking.
- Add filling down the center of each tortilla. Roll snugly and place seam-side down in the sauced pan. Line them up as you go.
- Pour more enchilada sauce over the top about 1/4-1/3 cup – depending on how saucy you like things. Add extra cheese, if desired.
- Cover with foil and bake at 400°F for 20–25 minutes until bubbly and melty. Rest 5–10 minutes before serving so everything sets up nicely.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
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Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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