Sweet Potato Bean Enchiladas

  • Ready In: 90 minutes
  • Servings: 4
  • Serving Size: 2 enchiladas
Sweet Potato Bean Enchiladas
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Ingredients List:

  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cups sweet potatoes, cooked and chopped
  • 1 cup canned black beans, drained
  • 2 cups kale
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • ½ can chopped tomatoes
  • 1 bunch of cilantro
  • 6 corn tortillas
  • 2 avocados, diced
  • ½ - 1 cup Mexican cheese or ¼ cup nutritional yeast
  • Enchiladas are enjoyed in many different varieties. There are chicken, beef, cheese, and pork enchiladas, and then there are these Black Bean Vegetarian Enchiladas that have a unique blend of ingredients. This is an easy veggie enchilada recipe which makes it great since most of us do not have lots of time to spend making our favorite Mexican dishes.


    1. Grease an 8”x12” baking dish and preheat oven to 350 degrees.

    2. In a skillet caramelize onion and garlic in olive oil.

    3. Add the sweet potatoes, beans, and kale.

    4. Add cumin, salt, and pepper and combine.

    5. Add tomatoes and cilantro, then simmer until kale is wilted.

    6. Spoon a thick layer of enchilada sauce or Pecan Red Pepper Sauce in the bottom of the baking dish.

    7. Scoop ½ - ¾ cup of potato/bean mixture into a tortilla, roll it up, then place it in the baking dish. Continue with the remaining tortillas. Pour the rest of the sauce over the enchiladas. If you are using cheese, sprinkle half of it over the top to cover.

    8. Bake for 20 - 30 minutes.

    9. Sprinkle the top with more cheese or nutritional yeast, cilantro, and avocado.

    The corn tortillas add a beautiful texture and flavor to the sweet potatoes and black beans. The hint of sweetness from the potatoes pairs well with the tomatoes, cilantro, avocado, and other seasonings. These Black Bean Vegetarian Enchiladas are hearty and wonderfully flavorful.

    Healthy Recipes, Main Course Recipes, Pecan Recipes, Beef-Free Recipes
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