Sweet Potato Black Bean Enchiladas

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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Whoa mama! Some advice- let these babies sit overnight before serving...the flavors develop and meld much better together! Whipped these together yesterday for my dinners this week while DH is away and tried the mixture after I got done cooking it...just so-so. Reheated one tonight for dinner, topped it with just a bit of 2% cheese, jalapenos and light sour cream (no vegans here) and snarfed it down!!! So good, so hearty. Will make often. Thanks so much for the change of pace Chef!

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These are great! I added fresh chopped tomatoes, fresh cilantro and some chopped kale. I also made them more like burritos. Spread about 3 T. verde salsa/enchilada sauce on the bottom of a 9 x 13 baking dish, then roll up individual tortillas filled with mixture and place them on top. Coat top well with remaining verde salsa, making sure the top of each is completely "wet" at least (doesn't have to be thick,but this'll keep it from burning) before baking. I also used goat cheese on top because we like that. :)

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These really lacked the flavor I was looking for. I'm usually all for healthy low fat recipes, but this one needed something else and I just couldn't put my finger on it.

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I was a little bit afraid of this recipe as I could not for the life of me figure out how the flavors would meld, but I was intrigued at the same time. Made it following the recipe, but using only half the chili powder as my husband is a wimp when it comes to heat. Added some shredded Mexican blend cheese to the top. Oh my...these were SO DELICIOUS that I've been craving them ever since, so I'm making them again tonight. Fantastic recipe!

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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!

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Great enchiladas, made with El Charro Cafe Green Enchilada Sauce (#55478) and added shredded monterey jack and cheddar cheese on top. So good, thanks!

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I've been making these for over a year and they are WONDERFUL! Such a tasty, healthy and satisfying meal. I always make them just like the recipe and they never fail. Especially good with some sour cream and Siracha on top, and even better the next day for lunch.

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Wonderful. My DH, the meat eater, loved this. I spread a little of the enchilada sauce on the bottom of the pan before I put the enchiladas in the pan. Added the sauce on the top and then sprinkled 2% shredded Mexican Blend cheese on the top. So so good. I am moving this into my "Tried and True" file.

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This was great and so easy. I used only 1/4 tsp of cumin for personal preference and I was out of corn. I wanted these more like a wrap so I did not use the enchilada sauce either. I know I made quite a few changes but these were fantastic so I had to rate them. Thanks for the recipe.

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Yummy! Loved them and so did the hubby. Followed the recipe pretty much exactly plus cheese and served with cilantro and tomato. It's a keeper for us!

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These are absolutely delicious! My husband and I both loved these. Unfortunately, my kids both thought this was too spicy. I think the next time I make this for the family, I will leave out the chili powder - and spice up DH's and mine! :) I did add a bit of cheese to the top, simply because my kids wouldn't understand enchiladas without cheese. :) Definitely a keeper, thanks for posting!

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This filling has phenomenal flavor! I too did not make the whole recipe, rating is only for the filling. Alone, topped with a bit of sour cream is a delicious side dish or lunch. (I didn't have corn, so I left it out & don't think that it was missed). I also gave it a finishing squirt of lime juice.

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I had some already cooked sweet potato to use up, so I cubed that, and followed the filling recipe pretty much as written. I didn't have any green chilies, so I skipped that. I rinsed my black beans before adding, but I'm not sure if that was what was intended. The mixture was a bit dry as a result. However, I LOVED the flavor. I ate the filling out of a bowl - straight up. Will try rolling and baking with sauce, but I have very high hopes based on how much I enjoyed the filling. Thanks so much for posting.

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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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Wow - I had some sweet potatoes just waiting for a grand experiment, and this recipe was an excellent choice - I didn't change a thing. And, I'm not even a vegan. Everyone loved them. Thanks so much.

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Oh. My. Goodness. This was phenomenal. My only complaint is that I ate three of them which was not what I intended for my diet. At least they're healthy! Perfect spice, perfect flavor, perfect texture and quite easy to make. I will make these again and again. Thank you!

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