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Black Bean Sweet Potato Enchiladas

Black Bean Sweet Potato Enchiladas


  • 4 large sweet potatoes
  • 2 T. olive oil
  • 2 cloves garlic
  • 2 roasted green chilis or two 4 oz. cans chopped green chiles
  • 2 cans black beans rinsed
  • 3 large tomatoes or two 14 oz. cans diced tomatoes
  • 2 T. chili powder
  • salt & pepper
  • 4 C. salsa
  • 16 large tortillas
  • 1/2 red onion


  • Preheat the oven to 400 degrees. Peel your sweet potatoes, and chop them into 1-inch chunks. Spread them out on ungreased cookie sheets in a single layer. Roast in the oven for 20 minutes, tossing halfway through.
  • Meanwhile, prepare the rest of the ingredients. Chop up your garlic, red onion, green chiles and tomatoes.
  • After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
  • In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds. Add the black beans, tomatoes, chili powder, salt and pepper.
  • Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.
  • While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa. Grab your tortillas, and set up a filling station.
  • Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish. Repeat until there are eight enchiladas per pan.
  • Spoon any extra filling over the top. Add 1 cup salsa and half of the chopped red onion to the top of each dish.
  • Bake the enchiladas for 20 minutes. (At this point I put one in the oven and one in the freezer)
  • Serve and enjoy!