Sweet Potato & Black Bean Enchiladas
Serves: 4-5
  • 8 - 10inch whole wheat tortillas (you could sub corn tortillas for a more traditional enchilada, but since they are typically smaller, you would have to use a couple more)
  • 1 - 15oz can of "no added salt" black beans, rinsed and drained
  • 1 - 15oz can of "fat free" refried pinto beans
  • 1 medium orange sweet potato, chopped into pea-sized cubes
  • 1 cup of frozen, chopped spinach, slightly thawed
  • 1 small red or yellow onion, minced
  • 1 small green or red bell pepper, minced
  • 2 garlic cloves, minced
  • ¼ cup of low-sodium vegetable broth (or water)
  • 1 tbsp olive or canola oil
  • 2 tbsp whole wheat flour
  • 3 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp cumin
  • 1 - 15oz can of "no salt added" tomato sauce
  • 1 cup of low-sodium vegetable broth
  • Chopped green onion and/or cilantro (optional)
  • Avocado
  • Salsa or hot sauce
  1. Preheat oven to 400 degrees.
  2. In a large skillet, over medium-high heat, add the garlic, onion, bell pepper, sweet potato, and ¼ cup of broth. Sauce for 10 minutes, stirring frequently.
  3. After 10 minutes, stir in the spinach and cook for an additional 5 minutes (or until the sweet potatoes are tender).
  4. While the veggies are cooking, add the refried beans and black beans to a large bowl and mix well. Set aside.
  5. Also while the veggies are cooking, make the sauce by adding the oil and flour to a deep sauce pan over medium heat. Whisk to make a roux (flour/fat mixture). Then add the tomato sauce, chili powder, garlic powder, onion powder, cumin, and vegetable broth. Mix well. Bring the sauce to a boil, then reduce heat to low and simmer for 10 minutes stirring occasionally.
  6. When the veggies are done cooking, add them to the bean mixture along with ¾ cup of enchilada sauce and mix well.
  7. Coat a 9x13 baking pan with oil and spread ¼ cup of enchilada sauce over the bottom.
  8. To make the enchiladas, spoon out ¾ cup of filling mixture onto a tortilla. Fold in the sides and roll it like a burrito. Place them immediately in the baking pan (I placed six enchiladas in a horizontal fashion along the length of the pan with two additional enchiladas along the side, perpendicular to the others, but place them however you think will fit best).
  9. Pour the rest of the sauce over the enchiladas, coating evenly.
  10. Cover the pan with foil and place in the preheated oven.
  11. Bake for 20 minutes, then take out, remove the foil, and bake for an additional 10-15 minutes.
  12. Serve with chopped green onion, cilantro, avocado, salsa, or hot sauce.
This recipe is best enjoyed at a family gathering while listening to traditional Mexican mariachi music.
Recipe by Eat Wild Greens at http://eatwildgreens.com/2017/08/05/sweet-potato-black-bean-enchiladas/