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Sweet Potato, Black Bean and Green Chile Enchiladas

Sweet Potato, Black Bean and Green Chile Enchiladas


We generally cook in the Mediterranean style (usually Italian), but lately we’ve been on a bit of a Latin American kick. This latest venture may be one of the tastiest thus far, I might contest!  It does take a bit of time to assemble, but the extra effort is worth it. These enchiladas had tons of flavor, and are a great alternative for a hearty meatless meal where you don’t miss the extra protein! 

The recipe below is the result of a lot of trial and error, but we were pleased with the end result. We made a few perhaps less “authentic” substitutions – flour tortillas were better texture-wise to our liking versus corn, but you could certainly use corn, especially for a gluten-free recipe!  We also preferred the flavor of Colby jack cheese to Monterrey jack. We’d recommend using salsa verde (made with tomatillos) for these “green” enchiladas, but you could substitute with your favorite salsa or enchilada sauce as well. Enjoy!

Sweet Potato, Black Bean, and Green Chile Enchiladas

Serves six

What You Need
2 medium to large sweet potatoes (2 cups diced)
1 15 oz. can black beans
1 cup diced green chilies (canned)
1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
About 2 cups salsa verde (or homemade tomatillo salsa)
8 oz. Colby jack cheese, shredded
10 flour tortillas
Salt and pepper
Sour cream, and fresh cilantro, to garnish

What To Do

Preheat the oven to 350°F.

2  Cook the sweet potato*: Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.

3  Prepare the filling: Finely chop the red onion. Drain and rinse the black beans. (If using cilantro to garnish, you could chop it at this time as well.)

4  Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, red onion, diced green chilies, 1/2 tablespoon cumin, and 1 tablespoon chili powder. Mix to combine, and add a bit of salt and pepper.

5  Assemble the enchiladas:
–Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side.
–In a large baking dish, spread 1 cup of the salsa verde.
–Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up.
–Place the enchilada seam-side down in the baking dish.
–Repeat for the remaining tortillas.
–When all enchiladas are in the dish, top with the remaining cup of salsa verde and the remaining cheese.

6  Place in the oven and bake for 20 minutes, until the cheese is melted.

7  Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro.

Note: As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.

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SonjaSweet Potato, Black Bean and Green Chile Enchiladas

Comments 38

  1. Amanda

    I love sweet potato and black beans separately, and I’ve heard they make a good combination—but I’ve never tried them together! This looks delicious though, so I’ll have to try something like it soon!

  2. Christine

    These sound really good! I make very similar enchiladas with spinach and chickpeas in a verde sauce, and now my boyfriend and I will have a way to switch them up. Thanks!

  3. sara

    Ooooh, these look awesome! I only recently had sweet potatoes in enchiladas for the first time, and it was fantastic! This version looks great too. :)

  4. Annie

    Wow yeah that’s not authentic at all. I mean you could have just put cheese inside and left all that other stuff out and it would have been super authentic except for the wrong kind of tortilla. You could have just used bean filing and again it would have been authentic, but the sweet potato makes no sense. Well whatever I just have to say that it doesn’t look very good or appetizing. The traditional versions of this dish don’t have to have protein and are plenty filling.

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      Sonja

      Annie — You’re right, this is not an authentic dish by any means! Just a riff on a theme :) We plan to continue to experiment with both with traditional and non-traditional elements of the dish – thanks for the suggestions. And yes, enchiladas may not be the most photogenic of foods…but their taste certainly makes up for it!

  5. Chelsea

    I made these for dinner tonight, and they were delicious! Even my boyfriend, who usually needs meat in his meals thought they were great :-D However, I did omit the green chilies because I used a spicy tomatillo salsa.

    Nice recipe!

  6. jw

    I made these these the other night and they were delish!!! Such a good flavor combo. I will make these again. Thanks

  7. Amanda

    Hey friends! So, Gabe and I have a weekly BBQ with friends and neighbors, and this week, we went meatless and made these enchiladas! Our neighbors said it was the best vegetarian enchilada they’d ever had! Hooray! Thanks for feeding us such tasty, healthy goodies!:-) See you guys in a couple weeks for the wedding! Much love:-)

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    Sonja

    Wow, it’s so nice to hear from all of you who made this dish and enjoyed it!! I’m so glad it turned out! We loved it too and can’t wait to make it again :)

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      Sonja

      I love your economical take on the recipe! And great blog – I love to see how healthy and delicious food can be made on the cheap! Much tastier and better for you than take-out, if you can afford the time :)

  9. Karina

    I love the flavor combo of sweet potato, black beans and green chiles. It’s been a family favorite for years. And enchiladas make a perfect vegetarian meal. I make mine with corn tortillas to keep it gluten-free.

  10. Jessica Kiehn

    Some friends of ours had us over last year for dinner and made this. I was instantly in love. I love every single ingredient. And i could just swim in cilantro, i LOVE IT!!
    anyways she told me about your website and i was pleased as punch. Made these enchiladas tonight…just want to say thanks for the great recipe. DELICIOUS!

  11. Marilyn

    Just made these tonight, we all loved them! Hubby and son ate two! Even good without cheese and sour cream!

  12. Kristin

    Wow, these enchiladas are amazing! So, so good. I already can’t wait to make them again, and that says a lot!!!

  13. Kim

    I made these last night and LOVED them. Even my 7 year old ate one. Will be adding to the rotation for meatless Monday regulars for certain!

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  14. Michelle

    Awesome recipe! I wasn’t sure how this would go over with the men in my family as they are big meat eaters, but they loved it. This is going in my rotation.

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  15. Cheryl

    Wow! Made this tonight and my hubby & I both thought it was delicious!! Leftovers will be great too I’m sure. I put pieces of avocado on top instead of sour cream. Thanks!

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  16. Cheryl

    These enchiladas are to die for!!! They have become my traditional holiday meal! (As well as my go to dish when I want to impress someone special :D )

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      Sonja

      I love the idea of enchiladas as a traditional holiday meal – we’ll have to convince our families of that (move over turkey and stuffing)! :) So glad you enjoy them!

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