Sweet Potato and Black Bean Enchilada

Sweet Potato and Black Bean Enchilada

4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.5
  • Total Fat: 9.8 g
  • Cholesterol: 16.7 mg
  • Sodium: 732.3 mg
  • Total Carbs: 54.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 13.6 g

View full nutritional breakdown of Sweet Potato and Black Bean Enchilada calories by ingredient



Recipe from the above link, modified to exclude cilantro, subbed in lemon juice for lime.

Recipe from the above link, modified to exclude cilantro, subbed in lemon juice for lime.

Number of Servings: 6


    Quickie Green Chile Sauce::

    1 cup light vegetable broth
    1 tablespoon arrowroot starch dissolved in a little cold water
    1 generous cup chopped roasted green chiles- hot or mild
    2-3 cloves garlic, minced
    1 teaspoon chili powder

    For the filling::
    1 15-oz can organic black beans, rinsed, drained
    3-4 cloves garlic, minced
    Fresh lime juice from 1 big juicy lime
    2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
    1/2 cup chopped roasted green chiles
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    Kosher salt and black pepper, to taste
    1 TBsp dried parsley

    12 6" corn tortillas
    1TBsp canola oil

    4 Oz shredded cheese (used reduced fat mexican blend)



Preheat your oven to 350 degrees F. Use 13x9 baking dish.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/12 of the sweet potato mixture down the center.

Top with 1/12 of the black beans.

Wrap and roll the tortilla to the end of the baking dish. I had 8 in a row at the bottom, then enough room to add 2 sets of 2 horizontally on the top.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle of shredded cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user BLACKDOVE5.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    This is FABULOUS! I used whole wheat tortillas since I had some on hand, and the canned green chilies. (Do you roast your own or can you buy them that way somewhere?) I loved this & would definitely make it again. - 6/21/09

  • no profile photo

    My family loved this recipe! It's easy to make and even my die-hard, meat-eater husband liked it! I used jalapeno/whole grain/corn tortillas and added some cilantro, I also added the beans/garlic/lime directly to the sweet potatoes and mixed them together before spooning into tortillas. - 9/8/10

  • no profile photo

    I didn't care for this. I wasn't sure about pairing sweet potatoes into enchiladas...and I was right. I had hoped that it would work out, as I love all the ingredients and love enchiladas in general, but it was an odd flavor combo for me. - 9/1/09

  • no profile photo

    My whole family enjoyed this. I also used canned chilies. - 8/7/09