30-Minute Inside-Out Enchiladas with Black Beans and Spiralized Sweet Potato

These Inside-Out Enchiladas with Black Beans and Spiralized Sweet Potato are a fun and fun-to-look-at take on enchiladas that come together in just 30 minutes. The beans add protein, and the sweet potato is packed with vitamins. Top with your favorite enchilada toppings and enjoy them with a side of chips and salsa.

I saw this funny cartoon yesterday that had two women sitting together and one of them said, “Gosh, we really flew through March, I can’t believe it’s over already.” The other woman said, “Umm, it’s May.” And then some screaming happened, haha! That kinda sums up how I’m feeling right now. But it also means it’s time for 30-Minute Thursday! Which I love because not only can I provide you all with a bunch of delicious recipes that only take 30 minutes to make, but it also makes me think a little harder about a recipe to share with you.

Scroll to the bottom of the page for more 30 Minute recipes from some awesome bloggers! I finally got a spiralizer (thanks, Dad and Kathy!) and now I’m as obsessed with it as everyone else is.

30-Minute Inside-Out Enchilada Recipe Ingredients

• Sweet Potato – I have been loving my spiralizer; it makes everything more fun and beautiful. I spiralized one medium peeled sweet potato. If you don’t have a spiralizer, you can thinly slice or use a mandolin.
• Olive oil
• Spices – These enchiladas call for ground cumin, paprika, granulated garlic, salt, and black pepper.
• Beans – I used one 15-ounce can of black beans, drained and rinsed.
• Enchilada sauce – For this recipe, I used a can of store-bought enchilada sauce, but you can, of course, make your own.
• Tortillas – This recipe fills about 12 corn tortillas. 
• Shredded cheese – Use your favorite kind, including vegan if needed.

How To Make Inside-Out Enchiladas with Black Beans and Spiralized Sweet Potato

1. Preheat oven to 400 degrees F. Heat a large pan over medium heat and add the olive oil, spiralized sweet potato, and all the spices. Stir and let cook for 10 minutes, stirring occasionally, with a lid on.
2. While the sweet potato is cooking, lay out six tortillas on a large sheet pan and cover each with a small handful of shredded cheese. Top with another tortilla and sprinkle a little bit more cheese on top. Place tortillas in the oven and bake until cheese is melted, about 5-7 minutes.
3. Once the sweet potato has softened, add the black beans and enchilada sauce, and cook for an additional 5 minutes. It may seem soupy at first, but the enchilada sauce will be absorbed as it cooks.
4. To assemble: Place an equal amount of sweet potato and black bean mixture on top of each cheesy tortilla and top with any other desired enchilada toppings (plain Greek yogurt, lettuce, cilantro, jalapenos, etc.)

Recipe Tips and Thoughts

• So, you could chop the sweet potatoes up really thinly, but it’s so much more fun to make noodles out of them! They only take about 10 minutes to cook up in the skillet, compared to the 40 minutes I usually spend roasting them, and they look really pretty on these Inside Out Enchiladas.
• And, in case you are wondering, yes, I did make this concept up, but I think it should totally be a thing! You get the same great taste of enchiladas in just 30 minutes, and let’s face it, they are much prettier to look at than regular enchiladas 🙂 
• All you have to do is melt some cheese between two tortillas, and then top the tortillas with your favorite enchilada toppings! I plan to use this method much more often now, and I think you will too once you try it!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Enchilada-Inspired Recipes?

High-Protein Tofu and Black Bean Enchilada Skillet

Bean and Cheese Enchilada Casserole

One-Pot Stovetop Enchiladas

Sweet Potato and Black Bean Vegetarian Meatball Enchilada Bake

Make-Ahead Enchilada Lunch Bowls

Inside Out Enchiladas with Black Beans & Spiralized Sweet Potato

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5 from 1 review

• Total Time: 30 minutes
• Yield: 6 1x

Print Recipe

Ingredients

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• 1 medium sweet potato, peeled and spiralized
• 3 teaspoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can enchilada sauce
• 12 corn tortillas
• 2-3 cups shredded cheese, your favorite kind

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Instructions

1. Pre-heat oven to 400 degrees Fahrenheit. Heat a large pan over medium heat and add the olive oil, spiralized sweet potato and all the spices. Stir and let cook for 10 minutes, stirring occasionally, with a lid on.
2. While the sweet potato is cooking, lay out 6 tortillas on a large sheet pan and cover each with a small handful of shredded cheese. Top with another tortilla and sprinkle a little bit more cheese on top. Place tortillas in the oven and bake until cheese is melted, about 5-7 minutes.
3. Once sweet potato has softened, add the black beans and enchilada sauce and cook for another 5 minutes. It may seems soupy at first, but the enchilada sauce will be absorbed as it cooks.
4. To assemble: place an equal amount of sweet potato and black bean mixture on top of each cheesy tortilla and top with any other desired enchilada toppings (plain Greek yogurt, lettuce, cilantro, jalapenos, etc…)

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Entree, Gluten Free