Black Bean + Sweet Potato Enchiladas

Being in the midst of the holiday season, I don’t know about you, but I like to be creative.  Especially in the kitchen.

It might be because I’m a veggie,  and typical holiday meals center around ham, turkey, maybe squid (for all  you Italian folk!).  Therefore, eating sides can get a bit boring for me so I search out different ways to spin a traditional meal.

Each year I like to try a new dish that will WOW my family. I found this recipe in the latest Vegetarian Times magazine a few weeks ago and bookmarked it. I knew this would be a hit!  Since my family isn’t vegetarian, they still liked this dish and had seconds.  Everyone enjoyed it.

I know I will be making this again really soon…so nourishing for the winter months. Oh, heaven.

Here’s the recipe for ya:

Black Bean + Sweet Potato Enchiladas

Serves 4


1 15 oz. can tomato sauce

1 1/2 cups vegetable broth (I used low-sodium)

1 tsp chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

(I used Simply Organic brand for the powders and spices)


1 Tbs. extra virgin olive oil

1 small onion, diced

1  lb. sweet potatoes, peeled and diced (about 3 cups)

1 15 oz. can diced tomatoes, drained

1 16 oz. jar of medium salsa (I got mine from Whole Foods in prepared section. Watch the ingredients on this. Make sure they are natural as much as possible)

2 garlic cloves, minced (2 tsp)

1 chipolte chili in adobo sauce, drained and minced ( I found this on the international aisle shelf)

1 15 oz. can of black beans, rinsed and drained

1 8 oz. round queso fresco, crumbled (this is in the fridge section with all the cheeses~I know, duh! BUT I couldn’t  find it at first. You can also substitute with Daiya cheese if you like).



Extra Virgin Olive Oil (for brushing the dish)

16 6 inch corn tortillas, warmed (I used sprouted tortillas, but they broke apart. Not as pretty, but very tasty anyway!)

2 limes, cut into wedges for garnish

1 avocado, sliced for garnish

1/2 cup sour cream for garnish (optional)

Cilantro springs for the final touch.



1.  Make Sauce:  Bring all ingredients to a simmer in saucepan over medium heat.  Whisk to combine.  Remove from heat.

2.  Make Filling: Heat oil in separate saucepan over medium heat.  Add onion and saute for 3 minutes.  Add sweet potatoes, tomoatoes, salsa, garlic, chili powder, and 1/2 cup water; bring to boil.

Reduce heat to medium low and simmer for 30 minutes.  Add black beans and cook for 5 more minutes. Stir in 1/2 or queso fresco then remove from heat.

3.  Enchiladas:  Preheat oven to 350 degrees F.  Brush baking dish with oil.  Spread 1/2 cup of the sauce on bottom of dish. Fill tortillas with filling. Roll, and pack close together seam-side down. Top with remaining sauce and queso fresco.  Bake for 10 minutes.

You can broil the enchiladas for 5 mores minutes.  Let it rest for about 10 minutes then garnish with avocado, lime and cilantro.

Credit to James McNulty, the 1st place winner of VT’s 2011 Reader Recipe Contest.

I tweaked a few of the ingredients but this recipe is all James.:)

Do you have a not-so-traditional holiday dish you make? What is it? Oh, do please share!

4 Comments on “Black Bean + Sweet Potato Enchiladas”

  1. We make a version of the bean/sweet potato burrito at least twice a month. IF we have leftovers, they can be wrapped individually and frozen for a quick snack or meal if only one person is home. But usually they don’t make it to the freezer, too yummy!

    1. Hmmmm, haven’t thought about freezing the left overs (although I usually don’t have any!). Good idea, Mindy! Enjoy!

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