Holiday2016: Sweet Potato-Black Bean Enchiladas

  • Chef: Kelly Minyard
  • Ready in: 45 minutes
  • Serves: 5 or more
  • Complexity: medium
Holiday2016: Sweet Potato-Black Bean Enchiladas


  • 10 tortillas
  • 1.5 lb. Sweet potatoes
  • 2 c. cooked black beans (approx. 1 can)
  • 2 c. chopped tomatoes (or 1 can diced tomatoes)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper
  • 1 teaspoon Cumin
  • 1 c. enchilada sauce (canned or homemade)
  • 8oz. Rumiano Organic Chipotle Cheddar, grated
  • 1 Tablespoon olive oil


Preheat oven to 375 and spray a 13X9 baking dish with non-stick cooking spray or lightly oil. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Saute chopped onion and garlic until translucent. Add sweet potatoes, beans, tomatoes, and seasonings to the skillet and cook until sweet potatoes are softened (approx. 15 minutes). Cover bottom of baking dish with thin layer of sauce. Take one tortilla, fill with approx. 1/3 c. filling and roll up. Place in baking dish, seam side down. Repeat with remaining 9 tortillas. Pour remaining sauce on top of enchiladas Cover enchiladas with shredded Rumiano cheese. Bake for 20-25 minutes or until heated through and cheese is bubbly

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