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Black Bean & Sweet Potato Enchilada Recipe

July 16, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes


Discover this deliciously colorful vegetarian twist to your traditional enchilada recipe. Full of healthy flavorful ingredients – this dish is sure to become a family favorite. Enjoy!


Black Bean & Sweet Potato Enchiladas

Prep Time: 30 minutes
Cooking Time: 20–25 minutes
Serves: 5



2 cups organic sweet potato, peeled and chopped small

1 tablespoon extra-virgin olive oil

1 red onion, chopped

2 large garlic cloves, minced

Fine-grain sea salt & freshly ground black pepper

1 (15 oz) can black beans, drained and rinsed

2 large handfuls organic spinach, coarsely chopped

2 ½ cups enchilada sauce (homemade or organic store bought)

1 tablespoon fresh lime juice

1 teaspoon chili powder, or to taste

½ teaspoon ground cumin

½ teaspoon kosher salt, or to taste

5 sprouted-grain tortilla wraps or gluten-free corn tortillas

Avocado-Cilantro Cream Sauce:

½ cup fresh cilantro

1 medium avocado

2 tablespoons lime juice

¼ teaspoon fine-grain sea salt

½ teaspoon garlic powder



1. Preheat the oven to 350 degrees.

2. Place the chopped sweet potato in a medium saucepan and add enough water to cover them. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5 to 7 minutes or until tender. Drain and set aside.

3. In a large skillet heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with sea salt and black pepper.

4. Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook for a few minutes more or until the spinach is wilted.

5. Remove the skillet from the heat and stir in ¼ cup of the enchilada sauce, lime juice, chili powder, cumin, and kosher salt.

6. Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop ¾ cup of the sweet potato filling onto each tortilla. Roll up the tortillas and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, spoon it on top of the tortillas as well.

7. Bake the enchiladas uncovered for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.

Avocado-Cilantro Cream Sauce:

1. In a food processor, mince the cilantro. Add the avocado, lime juice, sea salt, garlic powder, and 3 tablespoons of water. Process until creamy, stopping to scrape down the bowl as needed.

2. When the enchiladas are ready to serve, plate them individually and drizzle some of the Avocado-Cilantro Cream Sauce on top of each. Garnish with cilantro and green onion as desired.

~ Courtesy of The Oh She Glows Cookbook by Angela Liddon

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