By Kristin Braswell | April 5, 2012

When one thinks of enchiladas, the first thing that comes to mind, besides deliciousness, is probably cheese or meat. But, when it comes to stuffing tortillas, the ingredients are really limitless.

Black bean and sweet potato enchiladas will satiate the hunger of both meat lovers and vegetarians alike. The sweetness of the sweet potato fuses with the smokiness of cumin-flavored black beans, providing the perfect combination. And let’s not forget the health benefits.

Sweet potatoes are full of beta-carotene, a major anti-oxidant and immunity booster. They also contain Vitamin C, B-complex, iron, and phosphorous. Black beans are high in fiber, protein, and antioxidants.  This recipe is so simple, and makes for a satisfying leftover, anytime of day.

Kristin Braswell is a food and lifestyle writer, currently developing a cooking web series set to premiere this month called “The Food.”  Follow her on Twitter @brooklynwriter1.

Black Bean and Sweet Potato Enchiladas Recipe

Servings: 4
Calories: 750 per serving
Prep Time: 20 mins
Cook Time: 20-25 mins
Total Time: 40-45 mins


  • 1 15-oz can black beans, rinsed and drained
  • 2 teaspoons minced garlic
  • 2 cups cubed, baked sweet potatoes
  • 2 cups salsa verde
  • 1/2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 medium onion, chopped
  • 1/2 tsp cayenne pepper
  • Salt and black pepper, to taste
  • 10 Corn Tortillas
  • 1 cup diced green chiles
  • Sliced Avocado
  • Sour Creamand
  • Monterey Jackor


1. Preheat oven to 350 degrees.

2. Take tender sweet potatoes and mash with a fork.

3. In a large bowl, combine the cooked sweet potatoes, black beans, onion, diced green chiles, cumin, and chili powder. Add salt and pepper to taste.

4. Pour enough salsa verde into your baking dish to lightly cover the bottom. Warm tortillas one by one in a skillet or in the microwave for about one minute, so that they don't break during assembly.

5. Add 1/8 of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas.

6. Top with more salsa verde and cheese. Bake for 20-25 minutes, or until tortillas look golden.

7. Sprinkle with fresh cilantro and serve with freshly sliced avocado and a dollop of sour cream. Enjoy!

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