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Sweet Potato & Black Bean Enchiladas


  • 1 jar or can green chile enchilada sauce
  • 1 15 oz can organic black beans rinsed, drained
  • 3-4 cloves garlic minced
  • 1 Fresh lime juice from 1 lime
  • 2 cups heaping cooked sweet potatoes smashed a bit, but still chunky
  • 1/2 cup chopped roasted green chiles
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Sea salt and black pepper to taste
  • 2 Tbs chopped fresh cilantro
  • 2-4 Tbs light olive oil or vegetable oil as needed
  • 8 white corn tortillas
  • Shredded Monterey Jack cheese


  • Preheat oven to 350 degrees F.
  • In a small bowl, combine the drained black beans with minced garlic and lime juice.  Toss to coat the beans and set aside.
  • In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices.  Season with sea salt and pepper.
  • Pour about 1/4 cup of the green chile sauce into the bottom of a baking dish.
  • Heat a little oil in a skillet and warm each corn tortillas to soften them, one at time.
  • Lay hot tortilla in the sauced baking dish and wet it with the sauce.
  • Spoon 1/8 of the sweet potato mixture down the center.
  • Top with 1/8 of the black beans.
  • Wrap and roll the tortilla to the end of the baking dish.
  • Repeat for the remaining tortillas. Top with the rest of the sauce.
  • Sprinkle with shredded cheese.
  • Bake for 20 to 25 minutes, until the sauce is bubbling around the edges.