Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce

These Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce are a super cozy and hearty meatless fall dinner. Flour tortillas are filled with a spiced rice and black bean mixture with poblano peppers, savory roasted cinnamon-garlic sweet potatoes, and melty Monterey Jack cheese. The chipotle pumpkin sauce is extra creamy thanks to a base of sour cream, which helps temper the heat and adds richness to the dish.

Jump to:

• What Ingredients go into these fall enchiladas?
• How to assemble enchiladas
• What to serve Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce with?
• Can I halve this enchilada recipe?
• Are these creamy enchiladas freezer-friendly?
• What tools do I need to make this recipe?
• Looking for more dinner inspiration?
• Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce

What Ingredients go into these fall enchiladas?

• Flour tortillas - I prefer the 10-inch burrito-size tortillas for this dish, but you can use the smaller 8-inch size if you are using a narrower baking dish.
• Sweet potatoes - I don't even bother peeling these as the skin gets lovely and crisp when pre-roasted. They just need a good scrub and a quick dice. I prefer red garnet sweet potatoes if available to you.
• Black beans - I generally used canned beans, but you can pre-cook beans if you prefer.
• Rice - I prefer white rice like Jasmine or Basmati, but you can also use brown rice if you prefer (just pre-cook it a bit longer).
• Poblano peppers - If you can't source fresh poblano peppers, you can use pre-roasted jarred green chilis.
• Green onions
• Cheese - I usually use Monterey Jack cheese because it has a mild, buttery flavor and melts really well. But these enchiladas are also lovely with white cheddar, classic cheddar, or Colby Jack, or you can also use a crumbly cheese like cotija or feta (note: cotija is not vegetarian so keep that in mind if that's important to you).
• Pumpkin puree
• Sour cream
• Garlic-infused olive oil (may sub for olive oil + garlic powder)
• Chipotle chili powder
• Traditional chili powder
• Ground cayenne pepper
• Ground cumin
• Ground cinnamon - I prefer Ceylon cinnamon if available to you.
• Lime - I use both the juice and the zest to help balance the flavor and temper the spice in the spiced rice.
• Kosher salt
• Cracked black pepper

How to assemble enchiladas

1. Lay a flour tortilla flat on a clean surface.
2. Fill with a generous scoop of the spiced rice and bean mixture then a smaller scoop of the roasted garlic-cinnamon sweet potatoes, portioning these out in an oblong shape rather than a mound.
3. Top with filling with a couple of spoonfuls of the chipotle pumpkin sauce, then a sprinkle of the shredded cheese.
4. If you'd like your tortillas to be tucked closed on each end like a burrito, you can fold the two outer edges (the edges that align with the oblong portion of filling) over by about an inch. If you prefer your enchiladas to remain open on the ends, you can skip this step.
5. Fold over one of the remaining wide sides of the tortilla until it covers the filling. You may need to tuck the edges in a bit as you fold the tortilla over if you prefer closed burrito-style ends. Carefully, roll the tortilla forward so that it is fully enclosed and the seam end is on the bottom.
6. Carefully transfer the closed enchilada to the pan, placing it flush with the bottom edge of the pan, seam side down. Repeat until all 8 tortillas have been filled, rolled, and transferred to the pan.
7. Pour the chipotle pumpkin cream sauce over the top of the rolled enchiladas and, using a silicone spatula, spread the sauce evenly across the top until they are evenly covered. Sprinkle the top with the reserved portion of cheese.

What to serve Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce with?

These vegetarian enchiladas are super hearty on their own, but if you'd like to round the meal out with something green, they are lovely served with a simple green tossed salad, roasted broccoli, or sauteed kale on the side.

Can I halve this enchilada recipe?

Yes! I portioned these Sweet Potato and Black Bean Enchiladas out to easily be halved or doubled, depending on how many people you're feeding. If you halve this recipe, it can be made in an 8x8 or 9 x 9-inch baking dish.

Are these creamy enchiladas freezer-friendly?

This dish is super freezer-friendly. Sometimes I will freeze half of the batch (prior to baking) for another day and bake the other half that evening in a 8 x 8 or 9 x 9-inch baking dish.

What tools do I need to make this recipe?

• A cutting board
• A chef's knife
• A kitchen scale (or measuring cups for less precise measurements)
• Measuring spoons
• A baker's half sheet lined with parchment paper
• A medium pot with a lid -- OR -- an electric pressure cooker -- OR -- a rice cooker (depending on your preferred method for cooking rice)
• A medium saucepan (for the sauce -- may wash and use the same you cooked the rice in)
• A large pot to finish the rice and bean mixture.
• A citrus zester
• A citrus juicer
• A wooden spoon
• A silicone spatula
• A cheese grater (if using cheese that hasn't been pre-grated)
• A can opener (if using canned beans)
• A fine mesh strainer
• A 13 x 9-inch baking dish

Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more dinner inspiration?

Love these Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce? Here are some more of my favorite fall recipes to enjoy:

• Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
• Tahini Noodle Bowls with Crispy Tofu and Vegetables
• Sloppy Joe Bowls
• Pressure Cooker Black Bean Soup
• Chili with Butternut Squash
• Pumpkin Pizza with Gruyere and Crispy Sage
• White Pizza with Pumpkin, Bacon, Kale, and Gouda

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