Sweet Potato & Black Bean Veggie Enchiladas

This blog post has gotten a beautiful photography update! Please check out the new recipe page: Sweet Potato and Black Bean Veggie Enchiladas.

I came up with a delicious new creation for dinner last night! Introducing Sweet Potato & Black Bean Veggie Enchiladas:


Who says Mexican food has to be unhealthy? These are both nutritious AND delicious. I was proud. :) Matt LOVED them, too — he was pretty pumped to arrive home to a lovely home cooked meal, especially when it involved hot sauce!


The sweet potato makes these — Matt said he really liked how it made them almost “meaty” in a way. I’m lucky that he will eat pretty much anything, but it goes without saying that he enjoys some meals more than others, and usually enjoys ones that involve meat the most. Well, last night’s dinner was definitely a vegetarian meal win. Meat-loving man approved!



I loved these spelt tortillas I used, too. Healthy and great texture — they held up really well in the oven. Plus, it’s hard to find tortillas that don’t have lots of gross additives!


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.


Promise me you’ll make these this weekend. :)


Oh, and this is my reminder to buy a larger baking dish.


Let’s hope my bread pan doesn’t taste like Mexican food from here on out.




What’s your favorite type of Mexican food? Feel free to share recipe links!


  1. 1

    I think fish tacos or butternut squash and black bean enchiladas are my two favorite Mexican inspired foods!

  2. 2
    Pat Elsberry says:

    Mmmm… these look delicious!!! I love anything with sweet potatoes!! Since it’s Friday night I think I’ll try these for my “Meat-loving” guy and see how it goes! I will have to add one main ingredient to any Mexican meal though – Margaritas!!! :)

  3. 4

    They look so good! I love butternut squash and black bean tortilla wraps…a classic! Mexican style bean burgers also go down a treat! Great to see you posting recipes again! :)

  4. 7

    oh my, this combines two of my favorite things- black beans AND sweet potatoes!! I am going to try this vegetarian recipe on my meat loving/mexican food loving guy! maybe a good recipe to try this Sunday for the football games?! printing the ingredients list NOW! thanks Anne!

  5. 9

    Enchiladas are definitely my favorite thing to order at a Mexican restaurant!

  6. 10

    I made something similar last week. Super delicious!!

  7. 11

    Yum! Looks so good! I love the black bean and sweet potato combo :D

  8. 12

    Can the restaurant freshly fried tortilla chips and salsa count as my favorite Mexican food? Not too healthy I know but it’s making me salivate just thinking about them!

  9. 14

    Looks great! I’m addicted to the mole sauce at this tiny little Mexican restaurant near my house (can never quite get homemade to taste as good…30+ ingredients)! My other fave is actually everything on the menu at K38 Baja (also right around the corner from my house)! They are the only place I’ve found that has vegetarian refried beans (since most are made with lard which is gross). They also have incredibly fresh veggies and a huge menu-the Tower 7 options are enough for 3 to share and the black bean or fish tacos are amazing!

    One question…any alternatives for cilantro? I have a mild food allergy, as does my mom…it tastes like soap to us. It looks yummy though!

  10. 16

    These look so delicious! I’ve been craving the sweet potato black bean combo but had no inspiration other than that. I love how simple these are!

  11. 17

    I love Mexican food! My favorite thing to get is a taco salad with grilled
    Chicken, fresh guacomole and pico de gallo in a terribly bad for you (yet terribly delicious!!) fried tortilla bowl. Might as well throw a margarita in there too while I’m at it! :-)

  12. 18

    Everybody is posting all of these great recipes lately :) Looks super yummy!

  13. 19

    Mmm anything with sweet potatoes is a winner for me!

  14. 20

    I have a recipe like this pinned on pinterest, I have been dying to make it! Maybe it will be in my next friday 5 pin challenge! I am cooking through my pinterest board!

  15. 22

    These look soo good! My boyfriend is a big meat eater and I prefer to stick to vegetarian-based meals so I’m always looking for recipes that will make both of us happy… i will definitely be making these soon!

  16. 24

    My sweet potato and black bean enchiladas are my most popular cooked recipe by far!! Yours look awesome.

    As for the Pure Barre review, I agree — not a bad thing to do, but not my FAVE workout by any means.

  17. 25

    Those look amazing. Sweet potato anything is a winner in my book. Fajitas with extra cheese are my favorite type of Mexican food. I’m also a huge fan of salsa.

  18. 26

    I’m not a big fan of Mexican food, Anne, but I have to say your Sweet potato black bean enchiladas look scrumptious and I am going to make these tonight for supper. Thanks. Where do you get your ideas for these fannetastic recipes?

  19. 27

    Can’t wait to try these! YUM!!

  20. 28
    Adventurer says:

    They look awesome, Anne! Wonderful! Thanks –

  21. 29

    black beans, sweet potatoes, and Mexican style recipes are 3 of my favorite things! you rock anne! I can’t wait to try these

  22. 30

    I made these today. Everyone loved them!

  23. 31

    These look so amazing!!! I have made a tortilla-less version (just in a bowl) and loved the flavor combo of cumin, hot sauce and black beans. Making these very soon!!

  24. 32
    Debbie Sheegog says:

    This is a great looking recipe, and definitely a keeper via printing it out asap!! Thanks, a new fan, Deb

  25. 34

    I love some sweet potatoes and black beans, so I am def making these. Meant to ask you the other day when I messaged you about Warrior Dash, what is the best running/workout shoe? Something not too bulky…since I have big feet!! hehe! Thanks! ;)

    • 35

      I love my Brooks Adrenaline shoes for normal running – for the previous mud runs I’ve done I just wore an old pair of those and threw them out afterwards. They get SUPER dirty!

      • 36

        Hmmmm, never heard of them! Would this be a good shoe for working out? I do BodyPump a lot too! Great tip on using old shoes..didn’t think of that!

  26. 38

    Hi Anne, thanks for another great sweet potato recipe! I can’t wait to try this one, but is there any sub for the green enchilada sauce, I’m concerned about the sodium content. Hope you have a great day!

  27. 40

    Maces these tonight. Sooooo delish.

  28. 41

    These look awesome. I was looking for a recipe for this very thing and came across your website on google. Your 3 rd pic appears to have avocado dices. Did I miss these in the saute or did you add them at serving?

  29. 43
    Jo Lynn says:

    I made these tonight and my husband and I really enjoyed them! The only down side for us is we thought the sweet potato gave the enchiladas a bit of a mushy mouth-feel. We might substitute brown rice for the sweet potatoes next time. Do you have any thoughts on ways to give the enchilada a bit more texture or crunch? Thanks for such a healthy recipe.

    P.S. Congrats on your Reach the Beach finish!

    • 44

      Maybe cook the sweet potato a little less or use less of it? We’ve found in ours that it makes them more meaty almost, not mushy!

  30. 45

    Just made these for hubby’s dinner tonight and they were delicious. And there are delicious Friday lunch leftovers too ;) Thanks!

  31. 47

    I made these today and they turned out great! Thank you for the recipe. :)

  32. 49

    We made these tonight – great recipe! We forgot to get avocado but I think I’d like to add some after it’s cooked next time. Yum!

  33. 51

    I finally got around to this recipe from my bookmarks (aka google reader stars) and holy moly. What a delicious dinner on Sunday and lunch all week. Unbeatable flavor!

  34. 53
    Michelle says:

    I found your blog recently and I just tried this recipe last night. It was great!! Looking forward to trying more.

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