Sweet Potato & Black Bean Veggie Enchiladas Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - large sweet potato, peeled and chopped
  • 1 - to 2 tablespoons olive oil
  • 2 cloves - garlic, minced
  • 1 - (15 oz) can black beans, drained and rinsed
  • 1 - jalapeño, chopped
  • 1 - bell pepper (any color), chopped
  • 1 - cup mushrooms, chopped
  • 2 cups - fresh spinach, packed
  • 2 teaspoons - cumin
  • 1 - teaspoon chili powder
  • 1 - 12 oz. package (or can) green enchilada sauce
  • 6 whole - grain or corn tortillas
  • 1 - jar salsa (will not use all of it)
  • 1/3 - cup grated sharp cheddar cheese (optional)
  • 1/4 - cup fresh cilantro, chopped
  • - Hot sauce to taste (optional)
  • Directions:

    Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!

    Preheat oven to 350. In a large pan over medium heat, sauté the olive oil, garlic, black beans, jalapeño, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.

    In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.

    Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.

    Brief Description

    A definite crowd pleasure, whether vegetarian or meat eaters. Packed with nutrition, it's delicious!

    Main Ingredient:

    sweet potato

    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 35 min



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    Posted On:

    July 30, 2014

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