Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.
Active time: 15 minutes | Total time: 35 minutes
Sweet Potato Black Bean Enchiladas
Ingredients
- 2 medium (160g) sweet potatoes
- 1 15-oz. can of enchilada sauce, divided
- 1 15-oz. can no salt added black beans, rinsed and drained
- 1 10-oz. package frozen spinach, thawed and pressed to remove the liquid
- 1/4 cup salsa
- 1/2 tsp ground cumin
- 8 corn tortillas
- 1/2 cup shredded cheddar cheese
Directions
Preheat the oven to 400°F (200°C).
Pierce sweet potatoes with a fork then microwave them until they are tender, about 8-10 minutes.
Lightly spread 2 tbsp of enchilada sauce over the bottom of a large baking dish to prevent sticking.
Peel and dice the cooked sweet potatoes into 1/2 inch cubes, then place them in a large bowl. Add the black beans, well-drained spinach, salsa, cumin and 2 tbsp of the enchilada sauce and stir until evenly combined.
Warm the tortillas so they’re soft and pliable by wrapping them in a damp paper towel and microwaving for 30–45 seconds. Working one at a time, spoon about ½–¾ cup of filling across the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the tortillas and top with the shredded cheddar cheese. Bake until the filling is heated through and the cheese is melted, about 20 minutes. Let cool slightly before serving.
Serves: 4 | Serving Size: 2 enchiladas
Nutrition (Per serving): Calories: 379; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 14mg; Sodium: 1032mg; Carbohydrate: 61g; Dietary Fiber: 13g; Sugar: 11g; Protein: 16g
Nutrition Bonus: Vitamin D: 1%; Calcium: 20%; Iron: 21%; Potassium: 1226mg; Vitamin A: 35%; Vitamin C: 18%
Originally published November 13, 2017; Updated March 2026
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