Dinners

Sweet Potato Black Bean Enchiladas

Name: Sweet Potato Black Bean Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 medium sweet potatoes (diced and roasted); 1 can black beans (15 oz, drained); 1 tsp ground cumin; 10 corn tortillas (warmed); 1 can tomato sauce (15 oz); 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 cup vegetable broth; 1 avocado; 1/4 cup water; 1 lime (juiced); 1 pinch salt

September 16, 2026

No cheese needed. A quick homemade sauce and a cool avocado crema make these enchiladas a family favorite.

Sweet Potato Black Bean Enchiladas

Soft tortillas filled with roasted sweet potato and black beans, smothered in homemade enchilada sauce and topped with avocado crema.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

Filling

2 medium sweet potatoes diced and roasted
1 can black beans 15 oz, drained
1 tsp ground cumin
10 corn tortillas warmed

Enchilada Sauce

1 can tomato sauce 15 oz
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 cup vegetable broth

Avocado Crema

1 avocado
1/4 cup water
1 lime juiced
1 pinch salt

Method

Heat the oven to 375°F (190°C). Whisk the sauce ingredients in a small pot and simmer 5 minutes.
Mash half the roasted sweet potato and mix with the remaining sweet potato, beans and cumin.
Spread 1/2 cup sauce in a baking dish. Fill each tortilla, roll it up and place seam side down.
Pour the remaining sauce over top, cover and bake 20 minutes.
Blend the avocado crema ingredients until smooth and drizzle over the enchiladas with cilantro.