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 (15 ounce) can tomato sauce; 1 ¾ cups broth; 1 teaspoon dried ancho chile powder; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; ½ teaspoon dried chipotle powder; 1 tablespoon olive oil; 1 small onion, diced; 1 12 lbs sweet potatoes, peeled and diced; 1 (15 ounce) can diced tomatoes, drained; 1 (16 ounce) jarprepared salsa; 2 garlic cloves, minced; 1 chipotle chile in adobo, minced; 1 (15 ounce) can black beans, rinsed and drained; 12 ounces round queso fresco, divided; 16 (6 inch) corn tortillas, warmed; 1 avocado; ½ cup sour cream

Servings: persons

1 (15 ounce) can tomato sauce
1 ¾ cups broth
1 teaspoon dried ancho chile powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon dried chipotle powder
1 tablespoon olive oil
1 small onion, diced
1 12 lbs sweet potatoes, peeled and diced
1 (15 ounce) can diced tomatoes, drained
1 (16 ounce) jarprepared salsa
2 garlic cloves, minced
1 chipotle chile in adobo, minced
1 (15 ounce) can black beans, rinsed and drained
12 ounces round queso fresco, divided
16 (6 inch) corn tortillas, warmed
1 avocado
½ cup sour cream

1
To make sauce: Bring all ingredients to a simmer in a saucepan over med heat.
2
Whisk to combine, then remove from heat.
3
Season with salt and pepper if desired.
4
To make filling: Heat olive oil in a separate saucepan over med heat.
5
Add onion and saute 5 min or until soft.
6
Add sweet potatoes, tomatoes, salsa,, garlic, chili, and 1/2 cup water.
7
Bring to a boil.
8
Reduce heat to medium-low and simmer 30-140 minutes or until sweet potatoes are soft.
9
Mash mixture with potato masher until combined.
10
Add black beans and cook 5 minutes.
11
Stir in half the queso fresco and remove from heat.
12
To assemble: Preheat oven to 350 degrees.
13
Brush a 13x9 baking dish with oil.
14
Spread 1/2 cup sauce in bottom.
15
Fill tortillas with filling.
16
Roll, and pack close together, seam side down.
17
Top with remaining sauce and queso fresco.
18
Bake 15 minutes.
19
Adjust the oven to broil for 5 minutes or until cheese is browned and bubbly.
20
Let rest a few minutes before serving.
21
Garnish with avocado and sour cream.

591

kcal

Calories

Fat

111

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: 1 (15 ounce) can tomato sauce, 1 ¾ cups broth, 1 teaspoon dried ancho chile powder, 1 teaspoon chili powder, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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