Sweet Potato and Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.1
  • Total Fat: 4.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 578.8 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 7.9 g

View full nutritional breakdown of Sweet Potato and Black Bean Enchiladas calories by ingredient
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Number of Servings: 8


    8 whole wheat tortillas
    2 cups cooked sweet potatoes, slightly smashed
    15 ounce can black beans, drained and rinsed
    Small can fire roasted chiles
    1 cup vegetable broth
    1/2 cup shredded cheddar cheese
    1/2 tsp cumin
    1 tsp chili powder, divided
    2 tbsp minced garlic, divided
    1 tbsp corn starch
    Juice from one big lime
    Salt and pepper
    Pam spray


Preheat oven to 350 degrees.

1. Combine can of chiles, 1 tbsp garlic, and 1/2 tsp chili powder in the bowl of a food processor. Turn on, and stream in cornstarch dissolved in vegetable broth and pulse until combined. Put chile mixture into a small saucepan over medium heat until the sauce bubbles and thickens. Remove from heat.
2. Heat tortillas in a microwave until warm.
3. Combine beans, lime juice, and 1 tbsp garlic in a bowl and set aside.
4. Mix in cumin, 1/2 tsp chili powder, 1 tbsp garlic, salt, and pepper to the sweet potatoes.
5. Spray a 13x9 pan with Pam, and put a small amount of enchilada sauce on the bottom of the pan.
6. Put 1/8th of sweet potato mixture in a tortilla, top with 1/8th of bean mixture. Roll, then place open side down in casserole pan. Repeat until all tortillas are filled.
7. Cover tortillas with remaining enchilada sauce, then top with cheese if desired. Bake in oven for 20-25 minutes.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user COKEWITHDRAWAL.

TAGS:  Vegetarian Meals |

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