Sweet Potato & Black Bean Enchiladas

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Sweet Potato & Black Bean Enchiladas
  • Number of servings : 10
  • Cuisines :
  • Course :


We have made this dish for countless friends and family and it is a true crowd pleaser. You can assemble this dish ahead of time, throw it in the fridge, and then top with enchilada sauce and cheese right before baking. So great to take to families in need, when a baby is born, or for a loss in the family. And most people won't even miss the chicken or beef. The savory combo of sweet potato and black beans is perfection and takes this comfort food to a new level of superfood. Enjoy!



1. In a bowl, toss your raw chopped veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
2. Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Add 1/2 of shredded cheese. Combine gently. At this point, mixture can be stored for later use.
Enchilada assembly:
1. Warm your favorite wheat tortillas or wraps in microwave according to directions on package. Spray a 9x13 casserole dish with nonstick spray or olive oil spray. Pour 1/4 of enchilada sauce in bottom of dish.
2. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together. Pour remaining sauce over the enchiladas, covering them entirely. Top with remaining shredded cheese.
3. Bake in 350 degree oven for about 15 minutes or until golden brown, with the dish covered in foil.
4. Turn oven to broil, remove foil, and broil for 5 minutes, until cheese is golden brown and tortillas have crisped at edges.
5. Cool for 10 minutes and serve topped with avocado.
**Premake your enchiladas and wrap them in aluminum foil. Save enchilada sauce on side to add to a small batch at a time - if the tortillas sit in sauce overnight, the enchilada will become too soggy.
**For lower spice - remove the seeds/ribs from the jalapeƱo before roasting.

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Nutrition Facts
Serving Size 1 Piece
Servings Per Recipe 10

Amount Per Serving
Calories 334
% Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Trans Fat 0g
Cholesterol 22g 7%
Sodium 793mg 33%
Potassium 264mg 8%
Total Carbohydrate 43g 14%
Dietary Fiber 3g 12%
Sugars 4g
Protein 13g 26%

Vitamin A 148%
Vitamin C 20%
Calcium 28%
Iron 14%
Vitamin D 1%
Vitamin E 6%
Vitamin K 6%
Thiamin 3%
Riboflavin B2 7%
Niacin 4%
Vitamin B6 8%
Vitamin B12 5%
Panthotenic Acid 4%
Magnesium 5%
Zinc 6%
Selenium 5%
Copper 3%
Manganese 10%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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