Using frozen spinach and canned beans, you can make these vegetarian enchiladas on the spot with ingredients you probably have at home. Omit the cheese to make it vegan-friendly.
Active time: 15 minutes | Total time: 35 minutes
sweet potato black bean enchiladas
material
2 medium sweet potatoes (260g)
1 15 oz can of enchilada sauce (divided)
1 15 oz unsalted black beans, washed and drained
Package 1 10 oz frozen spinach, thaw and compress to remove liquid
1/4 cup salsa
1/2 teaspoon cumin powder
8 corn tortillas
1/2 cup shredded cheddar cheese
direction
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork and microwave until tender, about 8 to 10 minutes.
Gently spread 2 tablespoons of enchilada sauce on the bottom of a large baking dish to prevent sticking.
Peel and cut the cooked sweet potatoes into 1/2-inch cubes and place in a large bowl. Add the black beans, drained spinach, salsa, cumin, and 2 tablespoons enchilada sauce and stir until evenly combined.
Wrap tortillas in damp paper towels and microwave for 30 to 45 seconds until soft and pliable. Working with one at a time, spoon about 1/2 cup filling into the center of each tortilla, roll tightly, and place seam side down in the prepared baking dish.
Pour remaining enchilada sauce evenly over tortillas and top with shredded cheddar cheese. Bake until the filling is cooked through and the cheese is melted, about 20 minutes. Let cool slightly before serving.
Serving Size: 4 | Serving Size: 2 enchiladas
Nutritional information (per serving): Calories: 379;Total fat: 8g;Saturated fat: 3g;Monounsaturated fat: 1g;Polyunsaturated fat: 1g;Cholesterol: 14mg;Sodium: 1032mg;Carbohydrates: 61g;Dietary fiber: 13gSugar: 11gProtein: 16g
Nutritional bonus: Vitamin D: 1%; Calcium: 20%; Iron: 21%; Potassium: 1226mg; Vitamin A: 35%; Vitamin C: 18%
First publication date is November 13, 2017. Updated June 2026
