Recipe Detail

Sweet Potato and Black Bean Enchiladas

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 2 - medium sweet potatoes peeled and cut into 1/2-inch cubes
  2. 2 teaspoons - olive oil
  3. 1 teaspoons - salt
  4. 1 teaspoons - ground cumin
  5. 1 teaspoons - ancho chili powder
  6. 1 jars - (16-oz) mild salsa verde divided
  7. 1 cans - (16-oz) vegetarian refried beans
  8. 1 cans - (15-oz) black beans drained and rinsed
  9. 1 cups - white rice
  10. 1 cans - (4-oz) diced mild green chiles drained
  11. 1 packages - flour tortillas for fajitas
  12. 12 ounces - shredded sharp Cheddar cheese
  13. 1/4 cups - crema Mexicana/sour cream
  14. 2 teaspoons - lime zest
  15. 1 tablespoons - fresh lime juice
  16. - Desired toppings, such as: cilantro, sliced serrano chile peppers, chopped red onion, sliced green o


Step 1
Preheat oven to 400 degrees. Line a baking sheet with foil. Arrange sweet potato cubes on prepared baking sheet; drizzle and toss with oil. Sprinkle with salt, cumin, and ancho chili powder. Roast for 10 to 15 minutes or until sweet potato is fork-tender. Remove from oven; cool slightly.

Step 2
Spread 3/4 cup salsa verde in the bottom of a 3-quart rectangular baking dish and set aside.

Step 3
Transfer sweet potatoes to a medium bowl. Stir in refried beans, black beans, rice, and green chiles. Place 1/2 cup mixture down the center of each tortilla, top with 1/4 cup cheese. Tightly roll each tortilla and place, seam side down, in prepared baking dish. Top tortillas with remaining salsa verde and remaining cheese. Cover with foil and bake 30 minutes or until heated through, remove foil during last 10 minutes of baking.

Step 4
Whisk together crema, lime zest, and lime juice in a small bowl. Drizzle on enchiladas and top with desired toppers.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers