Sweet Potato, Kale and Black Bean Enchiladas


Total Time:

40 minutes



Hands down the best vegetarian enchiladas ever. Say hello to these Sweet Potato, Kale and Black Bean Enchiladas!

Sweet Potato, Kale and Black Bean Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Okay let’s get one thing out of the way up front… I’m a die hard enchilada fan but I MUCH prefer them with flour tortillas. They are more pliable and I love their texture once they bake down a bit. I know thats sacrilegious to some, so feel free to use corn if that’s more your jam. I’ve done it before here and I have to admit they are delicious. I’m just a flour kinda girl.

Okay… now that we’ve got that out of the way let’s talk about these babies! I’m having a moment with all things Sweet Potatoes, Kale and Black Beans. They all just work so well together, and I thought why not stuff them into some enchiladas, smother them with enchilada sauce, cheese and a chipotle crema. Match made in heaven. These are going to be on repeat for the fall months and I know you guys are going to love them!

Sweet Potato, Kale and Black Bean Enchiladas

5 from 9 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Dinner
Cuisine Mexican
Servings 4 -6 servings


  • 2 tablespoons olive oil
  • 1 yellow onion medium diced
  • 1 bunch kale thinly shredded
  • 1 4-ounce can diced green chiles
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 ½ cup mashed sweet potatoes
  • 1 15.5 ounce can store-bought enchilada sauce (red or green), divided
  • 1 15.5 ounce can black beans, rinsed and drained
  • 10 large flour tortillas
  • 1 cup pepper jack cheese
  • 1 cup mexican-blend shredded cheese
  • 8 Green Onions finely sliced, divided
  • Cilantro

Cumin Crema

  • ¼ cup sour cream
  • ½ teaspoon ground cumin


  • Preheat oven to 350 degrees F.
  • In a large skillet, heat the olive oil over medium high heat. Once hot, add the onions and saute for 5-7 minutes until soft. Add the kale and cook down until wilted. Add the diced green chiles, cumin, garlic powder and red pepper flakes and stir to combine. Season with salt as needed.
  • Add the black beans into the mixture along with ½ cup of the enchilada sauce. Stir to combine and remove from heat.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, veggie mixture, mashed sweet potatoes, cheese and green onions. Lay out the tortillas on a flat surface and spoon 1 tablespoon of the mashed sweet potatoes in a line down the center of the tortilla. Add equal amounts of the veggie and onion mixture, pepper jack cheese, and 1 tablespoon of green onions each.
  • Pour another ½ cup of the enchilada sauce in the bottom of a 9x13 baking dish. Place the rolled up tortillas in the dish. Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  • Bake uncovered for 20-25 minutes. Remove from oven and serve immediately, garnished with the remaining green onions, cilantro and a drizzle of cumin crema.

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Recipe Rating


  1. Karly

    Even for non-vegetarians (me), this looks INCREDIBLE! Love all of the bold flavor you’ve packed in!

  2. Maru

    I’d love to know why only 2 other people commented on this recipe? This needs to be tried by all. Surprisingly ahmazeballs!!!! Wow the flavors. Another Keeper ❤️

  3. April

    I expected this to be good – it is DELICIOUS! Keeping this one in cue to make in the future. Thanks, Gaby!

  4. Monika

    Mmmm. I have loads of kale in the garden, and this will be perfect for the changing season.

  5. shelleyg

    Need to try these gluten free – will get corn tortillas. Recipe looks really good!

    • Aly

      5 stars
      I used SkinnyTaste Enchilada sauce (great, easy recipe, always have some in my freezer which itself is about 125 calories for the 1.5 cup I used here), La Banderita brand wheat carb counter tortillas (that are only 50 calories each (highly recommend)), and only 1 cup of cheese (all on top, none inside) and it came about to about 260 calories per enchilada. Hope this helps!

  6. Allison

    Do you think these would freeze well? Working on some freezer meals for upcoming baby 🙂

  7. Lyndsie

    I’m making these tonight!! For the mashed sweet potatoes, did you just cook the sweet potatoes in advance?

  8. Meg

    Made these tonight using GF tortillas and Frozen Mashed Sweet Potaoes (such a timesaver) from Trader Joes and it was delicious!!! My kids gobbled them up too. Thanks Gaby!

  9. Danielle

    Thanks made this tonight and it was delicious! Thanks for another great recipe!

  10. Shyanne

    I made this for dinner last week and they were so delicious! Great quick meal

  11. Renee F

    5 stars
    Love this both veggie and with chicken! Makes for great leftovers-if you don’t have time to make mashed sweet potatoes, you can find them in the frozen section of Trader Joes!!

  12. Suzanne R

    5 stars
    Oh my goodness…I am a California native, living in the beginning of a Boston winter. This is the BEST THING EVER! It looked weird to me during the cooking process, but then everything came together in the most delicious, decadent way! There are also def ways to make it lower calorie, though I didn’t do that this time. If you need a warm, delicious “winter/fall dinner” that’s not your typical pot of soup, this is it! So freaking good.

  13. Sarah

    What enchilada sauce do you recommend? I want to add this to my “quick dinner” list, but not sure that I trust a store-bought sauce…

    • Gaby

      Trader Joes has an incredible bottled enchilada sauce if that’s close to you. Otherwise I love Herdez

  14. Michaela

    5 stars
    SO delicious! My fiancé is always skeptical about a vegetarian meal but he loved this! Definitely going to make this more. Just the right amount of spice.
    I swapped flour tortilla for gluten free rice tortillas and it was perfect

  15. Danielle

    Do you think I could sub kidney beans for black? I just realized I used my last can. Thanks Gaby!

  16. Vanessa

    I don’t cook sweet potatoes often, and was wondering how you cook them to make the mashed sweet potatoes? Do you cook them in the oven and then mash, or peel and boil them? Excited to make these!

  17. Abbie

    5 stars
    Such a great recipe!!! I tried this recipe for the first time a couple of months ago and it’s really become a star of our dinner rotation. I make my own enchilada sauce and follow the recipe to a T and it always comes out great. This is such a keeper!

  18. Jenna

    5 stars
    This recipe is a staple in our household! We sometimes add ground beef too. A great way to get vegetables into a meal.

  19. Nina F.

    5 stars
    The sweetness and softness of the potatoes goes so well with the spice and firmness of the kale and beans. I roasted sweet potatoes ahead of time snd bought pre-chopped kale so it was easy to put together. Such a great recipe, it’s a keeper!

  20. Laurel Dent

    5 stars
    So delicious and very easy to make! It’s a pain to make all the ingredients separately, so being able to cook them in one pan was great!

  21. Anne Bradshaw

    Would it work to make this a day ahead, up to the point of baking? Then, bake the next day before serving? Thank you!

    • Gaby

      so tortillas get a little crispy when they sit out so they might crack (even when doused in sauce). otherwise yes, this would work!

  22. Kimberly

    5 stars
    Made exactly as written. Was a great way to incorporate greens into a dish! I had leftover baked sweet potatoes from the Southwestern Loaded Sweet Potatoes that I used in this dish, was helpful to save a step. I don’t normally use flour tortillas for enchiladas but I see the appeal now, way easier and less frustrating.