Sweet Potato and Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 449.1
  • Total Fat: 16.4 g
  • Cholesterol: 20.8 mg
  • Sodium: 1,221.0 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 28.0 g
  • Protein: 23.3 g

View full nutritional breakdown of Sweet Potato and Black Bean Enchiladas calories by ingredient
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healthy healthy
Number of Servings: 12


    2 serving Yam - large baked (by BJBEAR73)
    1 cup, chopped Onions, raw
    .5 cup, chopped Green Peppers (bell peppers)
    5 clove Garlic
    2 tsp Paprika
    .25 tsp Pepper, red or cayenne
    1 cup Bush's, Black Beans
    12 tortilla, medium (approx 6" di Flour Tortillas
    1 package Ortega Enchilada Sauce
    2.5 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese


Poke a few holes in the yams and bake them at 400 degrees for 1 hour.
Sauté the onion, peppers, and garlic. Add the paprika and cayenne, and salt if using. When the yams are soft, peel them. Put them and the onions & peppers in a large bowl and mash them up. Drain the beans and add them.
Put a few large spoonfuls on a tortilla, roll it up, and put it in a lasagna pan.
Pour the enchilada sauce all over them so they’re swimming in it. Shred the cheese and sprinkle it on top.
Bake at 350 for 20-30 minutes (20 min if the contents are still warm from before).
This is not that spicy. You could probably double the cayenne safely. We’ve also used some cumin, sometimes.

Serving Size: 1 enchilada

Number of Servings: 12

Recipe submitted by SparkPeople user CURTISENGLAND23.

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