Sweet Potato & Black Bean Enchildas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 396.8
  • Total Fat: 11.4 g
  • Cholesterol: 15.0 mg
  • Sodium: 1,277.2 mg
  • Total Carbs: 57.1 g
  • Dietary Fiber: 26.4 g
  • Protein: 16.3 g

View full nutritional breakdown of Sweet Potato & Black Bean Enchildas calories by ingredient
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Submitted by: TIGRESSSKY


These enchiladas are so delicious you won't even notice they do not have any meat! These enchiladas are so delicious you won't even notice they do not have any meat!
Number of Servings: 8


    8 whole wheat tortillas
    2 cups black beans (drained)
    2 cups sweet potato (baked)
    1 can diced roasted green chiles
    1 large can enchilada sauce (about 3.5 cups, I prefer green but whatever kind you like)
    1 cup of shredded cheese


Preheat your oven to 350 degrees.

Bake the sweet potatoes until they are fully cooked. Cut into cubes. (They may end up mashing, that is okay!) Put in large bowl. Add the green chiles and the drained black beans. As well add some chopped fresh cilantro and parsley. Add approximately a tablespoon to a half tablespoon of cumin. Salt and pepper to taste. Combine all the ingredients thoroughly.

You will need a large rectangular casserole dish. I like to coat the bottom with some of the enchilada sauce. Stuff each of the tortillas withe the sweet potato and black bean combination. Place each one, rolled up, in the casserole dish. Cover with cheese and the rest of the enchilda sauce.

Bake in the oven for 20-25 minutes, until the cheese is bubbly. After removing from the oven wait at least 10 minutes for it to cool before serving.

Serving Size: Makes 8 Enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user TIGRESSSKY.


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