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: 6 to 8 lg. flour tortillas; 4 md. sweet potatoes; yams, cooked, peeled and diced; 1 can (15 oz.) black beans, drained and rinsed; 1 yellow onion, diced; 1 tbsp. minced garlic; 1 tsp. cumin; 1 tsp. chili powder; White cooking wine; 1 bottle (1 lb.) mild green sauce; salsa; 1/3 cup chopped parsley; 1/3 cup chopped cilantro; 1 tbsp. lime juice; 2 cloves garlic, minced; 1/3 cup shredded mozzarella cheese

Servings: persons

6 to 8 lg. flour tortillas
4 md. sweet potatoes
yams, cooked, peeled and diced
1 can (15 oz.) black beans, drained and rinsed
1 yellow onion, diced
1 tbsp. minced garlic
1 tsp. cumin
1 tsp. chili powder
White cooking wine
1 bottle (1 lb.) mild green sauce
salsa
1/3 cup chopped parsley
1/3 cup chopped cilantro
1 tbsp. lime juice
2 cloves garlic, minced
1/3 cup shredded mozzarella cheese

1
White wine saute the onions and garlic.
2
After softened, add sweet potatoes, black beans, cumin and chili powder.
3
Cook down until rather thick.
4
Place green salsa, cilantro, parsley, lime juice and garlic in food processor or blender.
5
Cover and blend on high approximately 30 seconds or until smooth.
6
Pre-heat oven to 350F.
7
Spray rectangular baking dish (11x7x1-1/2 inches) with non-stick cooking spray.
8
Heat tortillas in microwave between damp paper towels.
9
Spoon filling into tortillas, making a strip across the center of each, and roll.
10
Place in baking dish seam-side down.
11
Top with salsa and cheese.
12
Back, uncovered, for 20 to 25 minutes.

826

kcal

Calories

Fat

165

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 6 to 8 lg. flour tortillas, 4 md. sweet potatoes, yams, cooked, peeled and diced, 1 can (15 oz.) black beans, drained and rinsed, 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