Sweet Potato and Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 301.8
  • Total Fat: 6.3 g
  • Cholesterol: 5.9 mg
  • Sodium: 1,298.5 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 7.9 g
  • Protein: 14.7 g

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

Number of Servings: 8


    2 large sweet potatoes, boiled and mashed
    1 15-oz. can Goya Black Bean Soup
    2 cups shredded cheddar/colby/jack cheese
    8 medium flour tortillas
    1 15-oz. can mild or hot enchilada sauce
    Garnishes (all optional): Chopped avocado, chopped raw onion, chopped tomatoes, sour cream


Prep work:
1. Preheat the oven to 350 deg F.
2. Drain off and reserve some of the liquid from the black bean soup, then combine the soup with the mashed sweet potatoes. Add 1 cup of the cheese and approx. 1/2 cup of the enchilada sauce and stir to combine.
3. Grease a 9" x 13" baking pan with cooking spray. Pour approx. 1/2 cup of the enchilada sauce in the pan and spread out to cover the bottom.

Assemble the enchiladas:
4. Pour the remaining enchilada sauce in a dish large enough to dip the tortillas into.
5. Dip one tortilla into the sauce to coat on both sides, then place 1/8 of the filling mixture in the center of the tortilla. Roll up the tortilla like a burrito and place into the baking pan. Repeat with the remaining tortillas.
6. Pour any remaining enchilada sauce over the finished enchiladas, then top with the remaining 1 cup of cheese.
7. Bake in a 350 deg F oven for 20 minutes or until cheese is golden brown and bubbly.

Serves 8.

Number of Servings: 8

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