Black Bean and Sweet Potato Enchiladas

food guru

"This is a yummy variation of a classic dish. Trust me, it's way better than it sounds. Serve with sour cream and/or salsa if desired."
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1 h 30 m servings 683 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 683 kcal
  • 34%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 89.7g
  • 29%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1481 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.
  3. Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.
  4. Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.
  5. Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.


  • Cook's Note:
  • You can use smaller 8-inch tortillas and make more of them. Just decrease the filling to about 1/3 cup in each.

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