Sweet Potato And Black Bean Enchiladas Recipe

Name: Sweet Potato And Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato; 2 teaspoons pumpkin pie spice; 1/2 cup salsa; 15 ounces can of black beans, rinsed and drained; 2-3 cloves of garlic; 1 teaspoon cumin; 1 lime, juiced; dash cracked red pepper; 3/4 cup Jack Cheese; 6 whole wheat tortillas; green onions

Servings: persons

1
Sweet Potatoes
2
Bring 4 cups of water to a boil. Add cubed sweet potatoes and cook for about 10 minutes or until tender. Once they are tender enough to smash with a fork, pop them into a bowl with the pumpkin pie spice. Mash the potatoes with a fork along the side of the bowl until you have a creamy consistency with some chunks! I left mine a little chunky today.
3
Black Beans
4
Drain and rinse the beans. Then combine the beans with crushed garlic, cumin, lime juice and red pepper flakes. Set it aside.
5
Assembly
6
Choose a small 9 inch baking dish that will hold 6 enchiladas.
7
Pour enough Salsa to lightly coat the bottom of your baking dish.
8
Place the tortilla into the baking dish and really get it into the sauce. Spoon a couple tablespoons of the sweet potato mixture down the center then top with a couple tablespoons of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas.
9
Once you have all of your enchiladas wrapped up, top them with some more Salsa and then sprinkle with some shredded cheese and green onions.
10
When you are ready to serve them, pop them into a 350' oven for about 30 minutes and enjoy!!

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sweet potato, 2 teaspoons pumpkin pie spice, 1/2 cup salsa, 15 ounces can of black beans, rinsed and drained, and more.

Yes, Sweet Potato And Black Bean Enchiladas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato And Black Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions