).

The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.

Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these. They are delicious, satisfying and leftovers taste even better the next day. If you want to make a vegetarian dinner and hear, “I don’t even miss the meat,” these enchiladas are for you.

This recipe is actually one that I shared back in 2011, but it was missing some key instructions, like how to roast the sweet potato. So, I revisited it and tweaked it a bit, and they’re better than ever.

These enchiladas taught me some valuable lessons about cooking back then, so I’m leaving my notes for you below.

Do you ever cut corners when you’re following a recipe? I do—all the time—and I’m always learning from my mistakes.

Take these black bean sweet potato enchiladas, for example.

I blundered through Gluten Free Goddess’ recipe, made it my own, and came out a better cook in the end.

I hope they’re your new favorite.

Craving more Mexican-ish, cheesy goodness? Don’t miss my roasted veggie enchilada casserole or baked jalapeño poppers.

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