These sweet potato black bean breakfast enchiladas are packed with all the savory breakfast works and smothered in a perfectly creamy green enchilada sauce. – the best hearty breakfast!
If you’re looking to put some serious pep back into your breakfast step…you need these breakfast enchiladas in your life like yesterday.
Unsurprisingly, a big old pan of this goodness is a tried-and-true method to always starting your day off on the right foot. These babies are loaded and they are dang good.
Hello, look at that cheese. Can every morning look like this??
Not only are we keeping these enchiladas meat-free and easy on the budget, but we’re stuffing them with sooo much hearty goodness that will keep you going all day.
Something about roasted sweet potatoes, poblanos, and black beans all hanging out together just hits all the right notes.
These Sweet Potato Black Bean Breakfast Enchiladas feature…
- A soft scrambled egg filling
- Lots of roasted sweet potatoes, poblanos, and black beans stuffed inside
- A rich and creamy green enchilada sauce baked on top
Making the Sweet Potato Black Bean Breakfast Enchiladas
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Poblano peppers
- Sweet potato
- Black beans
- Yellow onion
- Olive oil
- Unsalted butter
- Flour tortillas
- Green enchilada sauce
- Cream cheese
- Monterey jack cheese
Choosing Your Tortillas
We recommend using taco-sized flour tortillas that are about 8 inches in diameter for this recipe.
Can I use corn tortillas? Corn tortillas are not quite as sturdy as flour and thus, they’re a little harder to roll into enchiladas. If you do decide to use corn tortillas, we recommend warming them in the microwave before filling.
Tips for Perfect Enchiladas
- Roast vegetables before filling – this helps the sweet potatoes and peppers get perfectly tender before stuffing into the tortillas.
- Fill all the tortillas at the same time – doing so will ensure that you’re filling all the tortillas with the same amount of filling and you don’t end up with too much or too little filling at the end.
- Make the enchilada sauce creamy – melting cream cheese into a can of green enchilada sauce takes it up a level and makes it so rich and creamy.
- Serve enchiladas with toppings – we love fresh tomato and cilantro for topping, but feel free to try other toppings like sour cream or salsa.
- Make them ahead of time – keep reading for killer time-saving tips!
Try these ideas for a different twist on this recipe!
- Try different veggies – zucchini, yellow potatoes, mushrooms, or a different pepper would be great veggie substitutes.
- Add meat – if you prefer a meaty enchilada, feel free to add browned breakfast sausage or cubed chicken.
- Make it spicy – feel free to add a minced jalapeno to the roasted veggie mixture for a spicy kick.
- Use a red enchilada sauce – this will change the flavor profile a bit, but it will still be delicious!
Make Ahead Instructions
Follow these instructions for easy make-ahead instructions!
- Roast the vegetable filling – this can be stored in fridge up to 6 days.
- Make the sauce – this can be stored in the fridge up to 6 days.
- Assemble the enchiladas – fill the enchiladas, assemble in pan, cover pan, and store in fridge up to 3 days. When ready to bake, top with sauce and cheese and bake per recipe instructions.
This is just one of those breakfasts absolutely jam-packed with hearty flavors! The roasted vegetables paired with the soft scrambled eggs and creamy green enchilada sauce makes this the ultimate breakfast of champs.
Weekend worthy, yet also easy enough to prep ahead of time for any ol’ morning! That’s a breakfast win.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfasts to try next!
- White Cheddar Bacon Scallion Scones
- Asparagus Smoked Salmon Quiche
- Spinach Chickpea Sweet Potato Breakfast Hash
Poblano Sweet Potato Black Bean Breakfast Enchiladas
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- 2 medium poblano peppers, cut into 1/4-in pieces
- 1 small sweet potato, cut into 1/4-in cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 small yellow onion, finely diced
- 3 medium cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 6 large eggs, lightly beaten
- 8 medium flour tortillas
- 1 can (13.5 oz) green enchilada sauce
- 2 oz cream cheese, cubed
- 1 cup shredded Monterey jack cheese
- Fresh minced cilantro and diced tomato for topping
- Preheat oven to 400F and lightly grease a large sheet pan.
- Combine poblano, sweet potato, black beans, onion, garlic, cumin, paprika, and olive oil on sheet pan, tossing until evenly coated. Season with salt and pepper to taste and arrange in a single layer on sheet pan.
- Roast vegetables at 400F 20-25 minutes until vegetables are tender when pierced with a fork. Remove from oven and set aside for a moment.
- Keep oven on at 400F and lightly grease a 9×13 casserole dish
- In a large nonstick skillet over medium heat, melt butter. Add beaten eggs and fold occasionally over medium heat until scrambled eggs are set. Remove from heat and season with salt and pepper to taste.
- Divide scrambled eggs and roasted vegetable mixture between tortillas, wrap up, and place seam-side down in prepared casserole dish. Set aside for a moment. (see blog post for meal prep options at this point)
- Pour green enchilada sauce into a medium skillet and top with cream cheese. Bring to a low simmer over medium heat, whisking occasionally until cream cheese is melted.
- Pour sauce over enchiladas and top with shredded cheese. Bake enchiladas at 400F 20-25 minutes until sauce is bubbly and cheese is lightly browned.
- Allow enchiladas to cool slightly, then top with cilantro and tomatoes and serve warm. Enjoy!