Sweet Potato and Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 276.5
  • Total Fat: 5.9 g
  • Cholesterol: 10.0 mg
  • Sodium: 645.6 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 13.2 g

View full nutritional breakdown of Sweet Potato and Black Bean Enchiladas calories by ingredient
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Number of Servings: 3


    6 corn tortillas
    2 small-medium sweet potatoes (approximately 2 cups diced)
    .5 tbsp olive oil
    1 cup black beans (I used my own pre-cooked beans)
    1 cup salsa (any, but I used Newman's Own)
    2 oz grated 50% reduced fat cheese (I used Cabot)


Preheat oven to 350 degrees F. Diced sweet potatoes (about the size of die). Toss with olive oil, sprinkle with chili powder, cumin, dash cinnamon and salt and pepper to taste. Spread out on a cookie sheet lined with foiled (and sprayed) and put into oven till soft on the inside and crispy on the outside (about 15 minutes total). Stir once halfway through.

Divide sweet potatoes into six equal piles. Spread half of the salsa across the bottom of the baking dish you will useóbe sure to spray the dish first, though, with some cooking spray.

Put three corn tortillas on a plate, and cover with a dampened paper towel. Microwave 20 seconds or so, or until pliable. Leave the tortillas under the towel till ready to use. Taking one tortilla, place the sweet potatoes on one end, top with a heaping spoonful (one-sixth) of black beans. Roll up, and place seam side down in baking dish on top of salsa. Repeat with remaining tortillas (you'll need to put three more into the microwave after you finish the first three). Use equal amounts sweet potato and black beans for each.

Top enchiladas with remaining salsa; evenly distribute cheese over the tops. Bake for 15 minutes or so, until cheese is bubbly and filling is hot. One serving=2 tortillas+filling.

Number of Servings: 3

Recipe submitted by SparkPeople user MCHLLEMABELLE.

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