Sweet Potato & Black Bean Veggie Enchiladas


Sweet Potato & Black Bean Veggie Enchiladas

Serves 4 to 6

Total time: ~40 minutes

This recipe is a definite crowd pleaser for vegetarians and meat eaters alike — easy to make, packed with nutrition, and delicious, too. Don’t forget to add some hot sauce on top!


  • 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)


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

    2) 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.

    3) 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.

    4) 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.

  • Check out the original post with extra photos/commentary: Sweet Potato & Black Bean Veggie Enchiladas.


    1. 1

      Made these tonight for dinner. Amazing! My husband loved them and he is a meat eater. Said he did not miss the meat at all. I will make these again.

    2. 3

      I made these tonight for dinner. I’m a vegetarian and my husband who eats meat asked his usual question before dinner, “did you add meat to mine?” I told him, “no.” And he made his usual scowl-face. But by the end of dinner he was fighting me over who got to take the leftover for lunch! I’m not usually a fan of Mexican because of its heaviness, but these were so yummy and didn’t give me that bogged-down, gross feeling afterwards. I would definitely eat more Mexican if it tasted like this! I will make these again [soon]!

    3. 5

      I tried this recipe tonight and both my husband and I loved it! I love sweet potatoes, but my husband does not, so this was an easy way to sneak them into our dinner 😉

    4. 7

      Made these tonight and they were AMAZING! Delish! And just like you said my picky meat eating hubby loved them too! Will most definitely be making these again :)

    5. 8

      With Lent starting today I decided to make this for dinner, not only was it super easy to make but it was a huge hit! This will be a repeat-recipe all year long

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