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

    Average Rating:

     6 Total Reviews

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    • on December 20, 2009

      You have a real winner here, Deb! I love mole sauce, and it went perfectly with the sweet potato and black bean combo. I roasted the sweet potato with some olive oil and the cumin and chili powder. I omitted the salt (personal preference). We really enjoyed it. Thanks for sharing!

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    • on January 12, 2012

      So I planned to make mole sauce but it just didn't happen - so I just used my favorite red enchilada sauce (from a recipe here on Zaar). That said, DO NOT use red sauce with this recipe - it does not work well. I actually only cooked half the recipe (in 4 tortillas) and then froze the other half to use another time - and next time I will certainly make it with your mole :) The filling is wonderful and creamy and was an excellent way to use up some roast sweet potatoes that I had leftover from dinner the other night. Thanks for posting!

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    • on June 09, 2011

      Whoever would have thought? Sweet potatoes, black beans, chilies. I wouldn't have, but we LOVED this recipe. These flavors and that of the mole all combined to make a heavenly dish! Made for ZWT 7 - Shady Ladies. But I will make this again!

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    • on May 14, 2011

      As much as I enjoy corn, I don't usually work with corn tortillas, but in this recipe I did & followed the ingredients right on down! Your enchiladas are outstanding, & I really enjoyed the sweet potatoes used! This is certainly a recipe I'll be making again! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits Tag]

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    • on March 02, 2010

      Mole and corn tortillas are a match made in heaven. I think our mole was very hot though, since I halved the chilies and this was still pretty spicy. Next time I will try a different brand and/or eliminate the green chilies. Even though these were delicious, the filling did get a little lost in it, but I don't know if that was the mole or the spice doing the overpowering. Nonfat sour cream went really well as a topping. These are definitely recommended!

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    • on January 25, 2010

      We enjoyed this recipe quite a bit. I was unsure about the sweet potatoes in it, but the flavors are wonderful and warm and rich. I used Mole (Mo-lay) Sauce for the mole sauce. We added lettuce and a little sour cream on top when served. The coolness of the lettuce was a nice contrast to the warmth in the enchiladas. Thank you for this recipe, not only delicious, but great on our tight budget too.

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    Black Bean & Sweet Potato Enchiladas. Recipe by Veggie_Girl

    Black Bean & Sweet Potato Enchiladas

    By Veggie_Girl
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    Nutritional Facts for Sweet Potato and Black Bean Enchiladas

    Serving Size: 1 (250 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.2
     
    Calories from Fat 133
    31%
    Total Fat 14.8 g
    22%
    Saturated Fat 5.2 g
    26%
    Cholesterol 18.4 mg
    6%
    Sodium 325.4 mg
    13%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 12.0 g
    48%
    Sugars 3.8 g
    15%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    mole

    Detailed Nutrition Values About Nutrition Info

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