Sweet Potato + Black Bean Enchiladas

Sweet Potato + Black Bean Enchiladas

Serves: 4



  • 1 tbs olive oil
  • 2 cups sweet potato, peeled and chopped
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 15-oz can black beans, drained and rinsed
  • 2 large handfuls of kale, chopped
  • 2 cups of enchilada sauce
  • 1 cup Monterey Jack cheese, shredded (omit to make the meal vegan)
  • 1 small can of black olives, rinsed and drained (optional)
  • 1 tbs lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/2 tsp kosher salt
  • 5 whole wheat tortillas

Avocado Cilantro Cream Sauce:

  • 1/2 cup fresh cilantro
  • 1 medium avocado, pitted
  • 2 tbs lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 3-4 tbs water


  • fresh cilantro, roughly chopped
  • sliced green onions



  1. Preheat the oven to 350.
  2. Place the sweet potatoes in a medium saucepan and add water to cover. Bring the water to a boil, reduce heat and simmer for 5-7 minutes, until tender. Drain and set aside.
  3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is translucent. Season with sea salt and pepper.
  4. Add the bell pepper, sweet potato, black beans, and kale. Raise the heat to medium-high and cook for a few minutes.
  5. Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin, cinnamon, and kosher salt.
  6. Using a panini maker or large skillet, cook each tortilla approximately 35-45 seconds per side, until slightly toasted.
  7. Spread 1 cup of the enchilada sauce evenly over the bottom of a large baking dish. Scoop 1/2-3/4 cup of the sweet potato filling onto each tortilla. Roll-up the tortillas and place them seam side down in the baking dish.
  8. Spread the remaining enchilada sauce over the tortillas and cover with the cheese and black olives.
  9. Bake the enchiladas uncovered for 20-25 minutes, until the enchiladas are heated through.

Avocado + Cilantro Cream Sauce:

  1. In a food processor, mince the cilantro.
  2. Add the avocado, lime juice, sea salt, garlic powder, and 3 tbs of water. Process until creamy.  Add additional water, if needed.

Bringing it All Together:

  1. Plate each enchilada individually and drizzle the avocado cream sauce on top of each.
  2. Garnish with cilantro and green onions.

Variations & Notes:

  • Instead of the sweet potatoes, add 1 bunch of broccoli or small head of cauliflower (approx. 1 lb), cut into small, bite-size pieces. Don’t cook in water, just add-in with the bell pepper, black beans and kale, and saute until the broccoli / cauliflower is tender.

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