Chicken, Black Bean & Sweet Potato Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 5.0 g
  • Cholesterol: 15.8 mg
  • Sodium: 722.3 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 13.9 g

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


    Sweet potato, 3 sweetpotato, 5" long (remove)
    Olive Oil, 1 tbsp (remove)
    Garlic, 3 clove (remove)
    *Peppers, hot chili, red, fresh, 1 pepper (remove)
    Beans, black, 1.5 cup (remove)
    Del Monte Diced Tomatoes, No Salt Added, 1 cup (remove)
    Chili powder, 1 tbsp (remove)
    Pepper, black, 1 tsp (remove)
    Salt, 1 tsp (remove)
    Chicken Breast, no skin, 6 ounces (remove)
    Ezekiel Sprouted Grain Tortillas, 1 serving (remove)
    *El Paso Enchilada Sauce, 2 cup (remove)
    Cheddar or Colby Cheese, Low Fat, 1 cup, diced (remove)


Roast sweet potatoes in a single layer, sprayed with xvoo, in a 400 oven for 20 minutes. Turn once.

Reduce temp to 350. Heat oil in large skillet over medium heat. Add the garlic, chile and cook, stirring until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, salt and pepper. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.

Spread a thin layer of enchilada sauce on bottom of 9x13" baking dish.

Place tortilla on a flat surface. Sprinkle some cheddar on middle of tortila, top with a portion of the potato/chicken mixture. Roll and place in baking dish. Repeat until all are complete. Top with remaining enchilada sauce. Cover and bake 20 minutes. Serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user CONTRADICTION4U.

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