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    You are in: Home / Low-cholesterol / Sweet Potato Black Bean Enchiladas Recipe
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    Sweet Potato Black Bean Enchiladas

    Sweet Potato Black Bean Enchiladas. Photo by Greeny4444

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    manicbovine's Note:

    Vegan enchiladas... can't go wrong.

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    Units: US | Metric


    1. 1
      Cook the sweet potato until tender on the outside with a method of your choosing.
    2. 2
      Saute everything except for the enchilada sauce and reduce it until it's thick.
    3. 3
      Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).

    Ratings & Reviews:

    • on September 12, 2009


      I skipped the chilies and corn, and added a can of diced tomatoes. I used sprouted beans, homemade whole wheat flour tortillas, corn tortillas (I don't eat wheat), and green salsa instead of enchilada sauce since that's what I could find at the store. I mashed the beans and potato so that it was mixed a bit more and less chunky for my kids. The filling was delicious by itself and I'm going to freeze the leftover filling (I doubled the recipe), I'll probably just eat it plain.

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    • on August 26, 2008


      Wow! These were SO good! I only had red enchilada sauce so I used that (2 cans) and I didn't have any green chilies. They were still outstanding! My hubby said they were his favorite enchiladas ever (and he's a meat eater so that's saying alot)!

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    • on May 31, 2011


      I made this following the recipe exactly, and we were pleasantly surprised. Actually, I didn't have the recipe with me and accidentally picked up a 16oz jar of salsa verde instead of enchilada sauce, but it came out fine. For my sweet potato, I diced it up and microwaved it with a small amount of water for 4 minutes on HIGH, to soften it up. I drained the corn and beans, too. I got 7 enchiladas out of this recipe, and they were very filling! I think I might mash up the filling a bit next time, as Chef #917984 mentioned, just so it's less chunky and more enchilada-ish. I served this with hot sauce (Cholula) and sour cream. This was a great vegetarian dinner (because I added the cheese) for us, that I will definitely make again, thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)


    Nutritional Facts for Sweet Potato Black Bean Enchiladas

    Serving Size: 1 (265 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 244.3
    Calories from Fat 28
    Total Fat 3.2 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 920.0 mg
    Total Carbohydrate 46.7 g
    Dietary Fiber 8.2 g
    Sugars 9.1 g
    Protein 9.0 g

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