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    You are in: Home / Recipes / Black Bean & Sweet Potato Enchiladas Recipe
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    Black Bean & Sweet Potato Enchiladas

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on December 03, 2011

      This was terrific! I halved the recipe but I only had 4 tortillas so I had quite a bit of filling left. It was so good, I may just make the filling next time and skip the tortillas.

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    • on April 16, 2011

      This was really really delicious and much healthier, more imaginative alternative to cheese enchiladas (what i usually make as a vegetarian). As others suggested, I scaled back the cayenne. I also thought it was a little dry, but that's nothing some extra salsa or enchilada sauce on top can't fix. The flavor that really stood out was the filling! Will make again!

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    • on April 27, 2010

      I made this for a potluck, so I didn't add any cayenne or habeneros, but did use 365 brand spicy black beans instead of regular black beans. I also used corn tortillas instead of flour. It was a great hit! Several people asked for the recipe and it disappeared quickly. I don't think many meat eaters realized that this was the vegetarian dish at the event! ;) Also, my 13 month old daughter ate 3 bowls of the filling! A big thumbs up from her too!

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    • on January 10, 2010

      PHENOMENAL! This is the second time I've made this recipe and my veggie hating boyfriend LOVES it! We eat all the leftovers. The only thing I did differently was use only a sprinkle or two of the cayenne since it was too hot for us and added a sprinkle of cheese inside the enchiladas and a little more on top. This one is definitely a keeper and will be a staple in our home!

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    • on December 28, 2009

      yum! this was so good...my husband loved it and he HATES sweet potatoes. he said he couldn't even tell they were in there (i could tell....they were yummy). it is spicy...but that makes it so good!

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    • on December 27, 2009

      I am so glad I tried this! My husband does not care for sweet potatoes but he liked this very much. It helps to chop them up fairly small (less big chunks) for those who don't love sweet potatoes and this also helps them roast faster. We substituted white corn tortillas and topped with red enchilada sauce and cilantro. I was out of cayenne so I used chipotle powder which tasted very good with the other flavors. Also, we did not used Turkey since we are vegatarian. I think this would be excellent with a mole sauce. Thanks for posting it!

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    • on September 23, 2009

      Loved it! The combination of flavors was fantastic! It was also nice and spicy which is always a plus in my house! I added some fresh cilantro when it was served. We will definitely make this again. Thanks~

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    Sweet Potato and Black Bean Enchiladas. Recipe by Debbwl

    Sweet Potato and Black Bean Enchiladas

    By Debbwl
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    Nutritional Facts for Black Bean & Sweet Potato Enchiladas

    Serving Size: 1 (191 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 144.0
     
    Calories from Fat 43
    29%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.3 g
    6%
    Cholesterol 3.6 mg
    1%
    Sodium 397.9 mg
    16%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 5.7 g
    23%
    Sugars 5.0 g
    20%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    whole wheat tortillas

    Detailed Nutrition Values About Nutrition Info

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