The Sweetest Sweet Potato and Black Bean Enchiladas

The Sweetest Sweet Potato and Black Bean Enchiladas


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This vegetarian-friendly meal has enough veggies and spice for the whole family to enjoy! A fresh take on a classic comfort dish.

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Chicago, IL

Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • ¾ Pound of Halved Sweet Potatoes
  • 1 15 Ounce Can of Rinsed and Drained Black Beans
  • 2 Cups of Cheddar Jack Cheese
  • 1 Seeded and Minced Jalapeño
  • 1 Diced Red Onion
  • 1 Cup of Corn
  • 2 Cups of Salsa
  • 2 Cups of Arugula
  • 2 Minced Cloves of Garlic
  • 2 Tablespoons of Lime Juice
  • 2 Tablespoons of Chopped Green Onions
  • 8 Corn Tortillas
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Chili Powder
  • 1 Teaspoon of Red Pepper Flakes
  • 1 Teaspoon of Cayenne Pepper
  • ½ Teaspoon of Oregano
  • 1 Pinch of Salt
  • 1 Pinch of Pepper
  • 4 Tablespoons of Olive Oil

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To begin, preheat your oven to 400 degrees Fahrenheit and brush each side of the halved sweet potatoes with the olive oil. Place them on a lined baking sheet and bake them for about 30 minutes. Then, cover the bottom of a baking pan with salsa to lay the enchiladas on later.

Combine the 1 cup of the cheddar jack cheese with the jalapeño, onion, corn, more salsa, garlic, lime juice, cumin, chili powder, red pepper flakes, cayenne pepper, oregano, salt, and pepper in a mixing bowl. Once the sweet potatoes are finished baking, scoop out the middles and add it to the bowl.

Warm your tortillas over a medium heat in a skillet so that they’re easier to fold. After you warm one, scoop the filling into the middle and place some arugula in each tortilla. Repeat this process until your baking pan is full of enchiladas, seam-side down, and top them with the remaining salsa, cheese, and green onions.

Bake them for about 30 minutes or until the cheese begins to brown, serve warm, and enjoy!

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