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Black bean and sweet potato enchiladas recipe

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

A guiltless way to enjoy mexican food

Want a guilt-free way to eat Mexican food? These black bean and sweet potato enchiladas are super healthy and a quick meal to throw together. Have a hearty, healthy Mexican-inspired meal without the added calories.
Black bean and sweet potato enchiladas recipe

When thinking of Mexican food, the first thing that may come to mind is a high-calorie meal loaded with cheese and grease. Here we have transformed a Mexican favorite into something healthy and nutritious. Loaded with sweet potatoes, black beans and spices, this meal will leave you feeling happy and anything but guilty.

Black bean and sweet potato enchiladas recipe

Yields 4 servings (2 enchiladas per person)

Ingredients:

  •  8 fajita-size tortillas (flour, corn or whole wheat)
  • 2 cups roasted sweet potatoes, cubed
  • 1 (15 ounce) can of black beans, rinsed and slightly mashed (you can also substitute refried black beans)
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 small jar salsa (we used a mango salsa)
  • 1 small jar green salsa verde
  • 1 cup grated cheese such as cheddar or Monterey Jack
  • Sour cream, sliced avocado and cilantro for garnish (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a bowl mix together the mashed black beans, minced onion, garlic, cumin, chili powder, salt and pepper.
  3. In a large casserole dish, cover the bottom with half of the green salsa verde. On a tortilla spread a generous amount of the mashed black bean mixture and add some of the sweet potatoes. Add a heaping spoonful of salsa, a small out amount of the grated cheese. Fold the tortilla over and place in the casserole dish and repeat with remaining tortillas.
  4. Once all of the enchiladas are assembled, pour the remaining green salsa verde over the tops and bake for 15-20 minutes or until the cheese is melted and the tortillas are slightly golden brown. Remove from the oven and top with sour cream, avocado and fresh cilantro.

More enchilada recipes

Creamy chicken enchiladas
Green chile and cheese enchiladas
Four bean enchiladas

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