Black Bean + Sweet Potato Enchiladas

Black Bean + Sweet Potato Enchiladas

Serves: 5



  • 2 small-medium sweet potatoes
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup grated monterey jack cheese
  • 1/2 cup crumbled feta cheese
  • 8 oz diced green chiles
  • 1 medium jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 2 tbs lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt (plus more to taste)
  • freshly ground black pepper

Everything Else:

  • 2 cups salsa verde
  • 10 corn tortillas
  • 1 cup shredded monterey jack cheese
  • 2 tbs sour cream
  • 1 tbs water
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • guacamole (optional)


The Filling:

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Slice the sweet potatoes in half lengthwise and brush a little olive oil on the flat sides.
  3. Place the potatoes flat-side down on the baking sheet and bake until tender and cooked through (approximately 30-35 minutes).
  4. Meanwhile, coat a large 9×13″ baking dish with salsa verde to prevent sticking.
  5. In a mixing bowl, add all of the rest of the filling ingredients.
  6. Once the sweet potatoes have cooled, scoop out the insides with a spoon and add to the bowl with the filling.
  7. Season with salt and pepper to taste.

Everything Else:

  1. Warm the tortillas in a pan or panini maker until soft and pliable.
  2. Spread approx. 1/2 cup of the filling down the middle of each tortilla, roll-up, and place in the baking dish.
  3. Top with the remaining salsa verde and cheese.
  4. Bake for 25-35 minutes, until the sauce is bubbling and the cheese is lightly golden.
  5. Whisk the sour cream with a little water to make it easy to drizzle. Add the sour cream over the enchiladas, then top with cilantro and red onion.

Variations & Notes:

  • These freeze well.

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