Sweet Potato & Black Bean Enchiladas

I’ve mentioned it before: sweet potatoes are gaining popularity in our household. These enchiladas are now at the HEAD of the race. Good night nurse these are delicious! Fair warning – they are time consuming, but it’s completely worth it. When I was a quarter of the way through the recipe I wasn’t sure if I would like it, it wasn’t until after I mashed up the sweet potato and tasted a bit of it that I knew it was going to be good. This was my first experience with queso fresco, it’s kind of interesting but totally works amazingly in this. I’m a fan for sure.

Sweet Potato and Black Bean Enchiladas

Serves 8
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524 calories
65 g
44 g
24 g
19 g
10 g
504 g
1032 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 524
Calories from Fat 207
% Daily Value *
Total Fat 24g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 44mg
Sodium 1032mg
Total Carbohydrates 65g
Dietary Fiber 13g
Sugars 11g
Protein 19g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sauce
  1. 1 (15 oz) can of tomato sauce
  2. 1 3/4 c vegetable broth
  3. 1 tsp chili powder
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1 tsp oregano
  7. 1 tsp chipotle chili powder
For the filling
  1. 1 tbsp extra-virgin olive oil
  2. 1 onion, chopped
  3. 3 c sweet potatoes, skinned and chopped (about 2 large sweet potatoes)
  4. 1 (15 oz) can fire-roasted diced tomatoes, drained
  5. 1 (16 oz) can salsa
  6. 2 garlic cloves, minced
  7. 1/2 c water
  8. 1 (15 oz) can black beans, drained and rinsed
  9. 1 (15 oz) can corn, drained
  10. 1 (12 oz) round of queso fresco
  11. 16 6-inch corn tortillas
  12. Garnish: avocados, sour cream, black olives, limes, etc.
  1. In a medium saucepan, combine all of the ingredients for the sauce and bring to a simmer over medium-high heat; stirring occasionally. Reduce the heat to low and let simmer for about 10 minutes. Remove from the heat and set aside.
  2. Heat the olive oil in a deep/large sauté pan until the oil is hot. Add the onion and cook, stirring occasionally until softened and translucent; about 4-5 minutes. Add the sweet potatoes, diced tomatoes, salsa, garlic, and water. Stir until combined. Bring the mixture to a boil, and then reduce the heat to medium-low. Let simmer for about 30-40 minutes, or until the sweet potatoes have softened.
  3. Mash the sweet potatoes with a potato masher or immersion blender until they are the consistency you like. Add the black beans and the corn, mixing well, and cook for another 5 minutes. Add about half of the round of cheese (or how much cheese you want), and stir until the cheese is melted. Remove the filling from the heat and let cool slightly.
  4. Pre-heat the oven to 350 degrees. Lightly spray a 9 x 13-inch baking pan with cooking spray. Pour about 1/2-cup of the sauce mixture into the pan and lightly brush to evenly coat the bottom of the pan.
  5. Fill each tortilla with about 2-3 tablespoons (or more, depending on how you like them) of the filling mixture. Roll each tortilla up tightly and place each one seam-side down into the prepared pan.
  6. Top with the remaining sauce and cheese, and bake the enchiladas for 15 minutes. Additionally, broil on high for about 5 minutes or until the cheese is bubbling or lightly golden. Garnish with your favorite toppings.
  1. [My 2 Cents]
  2. I somehow happened to dip a chip into the enchilada filling. OHMYGOSH! SO delicious!!! This would be the PERFECT appetizer to take to your next party. SO yummy. What a fun surprise this recipe had to offer 🙂
Adapted from The Curvy Carrot
Adapted from The Curvy Carrot
Tried and Tasty http://triedandtasty.com/

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11 comments about “Sweet Potato & Black Bean Enchiladas

    1. Yvonne

      Since I’ve talked to you after you posted this… I’m SO glad your little guy liked them!! I don’t have much experience with the littles.. so I’m not sure I would have been much help – glad you tried them!!

  1. Laurie

    I have had this on my list of things I wanted to try for about 2-months now and finally got around to them last weekend. DELISH! I used two kinds of tortillas and alternated the colors in the baking dish. We liked the Ezekial Corn on the 1st night and I also used a Black rice gluten free tortilla that ended up being kind of dry, but were so much better as the leftovers soaked up the sauce longer. Next time it will be a make ahead recipe and let the sauce soak in and reheat the next day or two. We are finding TOO many favorites on your site to keep up with them all! what a problem to have. 🙂 Thanks again Yvonne.

    1. Yvonne

      Awesome! So glad you liked it! Love how you switched it up with the different tortillas. I love that the problem is TOO many favorites – that’s what I like to here! You’re certainly welcome Laurie – good to hear from you, it’s been a little bit!

  2. eclecticviv

    This sounds absolutely delicious and I love that’s it’s a healthy and meat-free enchilada alternative. Thanks for the great recipe!