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Black Bean and Sweet Potato Enchiladas

Great for anytime of the year, this mixture of sweet potatoes and black beans is a healthy recipe the whole family will love.

Great for anytime of the year, this mixture of sweet potatoes and black beans is a healthy recipe the whole family will love.

8
20 minutes
30 minutes
50 minutes

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 3 garlic cloves, finely chopped
  • 2 (10-ounce) cans La Victoria® Green Enchilada Sauce
  • 3 cups diced, cooked sweet potato
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¾ cup chopped fresh cilantro leaves, divided
  • 2 cups Mexican blend shredded cheese, divided
  • 8 (8-inch) flour tortillas

Directions

  1. Heat oven to 350°F.
  2. In large skillet, heat oil over medium-low heat. Cook onion, poblano and garlic 7 minutes or until softened. Stir in enchilada sauce. Cook 2 minutes. In large bowl, combine sweet potato, black beans, ½ cup enchilada sauce mixture, ½ cup cheese and ½ cup cilantro.
  3. Cover tortillas with damp paper towel, place on microwave safe plate and microwave on HIGH 45 seconds. Spoon heaping ¼ cup sweet potato mixture down each tortilla, roll and place seam side down in lightly greased 13 -x 9-inch baking dish. Top with remaining enchilada sauce mixture and sprinkle with remaining cheese. Bake 30 minutes or until bubbly. Sprinkle with remaining ¼ cup cilantro.

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