Sweet Potatoes and Black Bean Enchiladas

Sweet Potatoes and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas is definitely a crowd pleaser.

The natural sweetness of the sweet potatoes with the unlikely spicy pairing of chili powder, cumin give these enchiladas an amazing flavor! It’s such a great vegetarian meal.

This is a great alternative to meat for vegetarians, and sweet potatoes are full of important nutrients and vitamins.

The sweetness of the potatoes is very appealing, especially when paired with a spicy salsa.

You can make this dish vegan, by replacing the feta cheese by a vegan cheese and the sour cream by a non-dairy sour cream.


  • Sauce
  • 1 15-oz. can tomato sauce
  • 1¾ cups low-sodium vegetable broth
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • ½ tsp. chipotle chile powder
  • Filling
  • 1 Tbs. olive oil
  • 1 small onion, diced (1 cup)
  • 1½ lb. sweet potatoes, peeled and diced (3 cups)
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-oz. jar prepared medium salsa
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 1 15-oz. can black beans, rinsed and drained
  • 1 12-oz. feta cheese, divided, or use some vegan cheese for a vegan dish.
  • Enchiladas
  • 1 Tbs. olive oil
  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges, for garnish
  • ½ cup sour cream, for garnish, or use a non-dairy sour cream for a vegan dish
  • Cilantro for garnish
Read the whole recipe on Citron Limette