Sweet Potato and Black Bean Enchiladas | Midwest Living

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Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

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  • Makes: 10 servings
  • Yield: 10 enchiladas
  • Prep 35 mins
  • Total Time 1 hr

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Doctored with onion, chili powder and cocoa, canned sauce becomes a stepping-stone to something deeper.


  • Nonstick cooking spray
  • 2 teaspoons vegetable oil
  • 1/4 cup finely chopped onion
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1 19 - ounce can enchilada sauce
  • 2 3/4 cups peeled and cubed sweet potato
  • 2/3 cup fresh or frozen whole kernel corn, thawed
  • 1 15 - ounce can black beans, rinsed and drained
  • 2 cups fresh spinach, chopped
  • 1/2 cup finely snipped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • Vegetable oil, for frying
  • 10 6-inch corn tortillas
  • Thinly sliced green onions
  • Sour cream


  1. Preheat oven to 400 degrees . For sauce: In a medium saucepan, cook onion in 2 teaspoons hot oil over medium heat for 2 to 3 minutes or until just tender; add chili powder and cocoa, stirring to coat. Stir in enchilada sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Reduce heat to low, cover and keep warm.
  2. For filling: In a medium saucepan, cover sweet potato with cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes or until tender when pierced with a fork, adding corn during the last 3 minutes of cooking. Drain well. Transfer to a large bowl; add beans. Slightly mash the mixture with a fork. Fold in the spinach, cilantro, cumin and garlic powder. Stir in 3/4 cup of the cheese.
  3. Heat a medium skillet over medium heat; add enough oil to coat the bottom. Flash fry each tortilla until flexible, about 5 seconds per side, adding oil as necessary. Divide the filling among the tortillas. Roll up and place side by side, seam-side down, in a greased 2-quart rectangular baking dish.
  4. Lightly brush the tops with 1/4 cup sauce. Bake, uncovered, for 20 to 25 minutes, or until heated through. Pour sauce over the enchiladas (how much depends on how saucy you like them) and bake for 5 minutes more. Top with remaining cheese and the green onions. Let stand 10 minutes before serving with sour cream.

Nutrition Facts

(Sweet Potato and Black Bean Enchiladas )

Servings Per Recipe 10, Folate (µg) 34, Fat, total (g) 13, Riboflavin (mg) 0, cal. (kcal) 250, Thiamin (mg) 0, vit. C (mg) 12, vit. A (IU) 5296, iron (mg) 2, pro. (g) 9, calcium (mg) 176, sugar (g) 5, Potassium (mg) 164, fiber (g) 7, sodium (mg) 822, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 3, carb. (g) 27, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 5, chol. (mg) 24, Niacin (mg) 0

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