The Best Sweet Potato And Black Bean Enchiladas

Hi guys,

So having a one year old and a fourteen year old definitely takes ALL of my time!  it is crazy how busy life has gotten and it is pretty funny the different activities I spend my days doing with each one of my kids.  I basically chase the one year old all over the house every day, he is walking now and ever since he took that first step he never went back to crawling.  He is a super active, super determined boy and he runs around the house like he is fourteen.  My fourteen year old, on the other hand, is now really into cars and learning to drive, so we are actively looking for a car for him and since we both are movie aficionados we watch and talk about movies when we have time.  He is also going into high school next year, so there is that to keep us busy!

Anyways, I’m sure you didn’t come to this post to read about my life but to maybe check out this amazing recipe and see if you think it will be worth trying, right?  well… let me tell you that this is an amazing recipe and it is not mine, nope, it is a recipe from one of my favorite food bloggers and authors Angela Liddon from the Oh She Glows blog.  I make this dish every week, my family loves it! I have also made this dish for my friends and they love it even more! they love it so much that they have asked me for the recipe several times but since this recipe is from one of her cookbooks, I decided I would post it so everyone can have access to this delicious enchiladas.  This recipe is from her first book “The Oh She Glows Cookbook” and you can get it here.

The great part about this dish is that it is vegan, gluten free, and delicious! it is a way better option than the “real thing” but in my option it tastes even better! So let’s get started

Here is what you need for the Enchiladas:

  • 2 cups of sweet potato, peeled and chopped small
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, chopped
  • 2 large cloves garlic, minced
  • Fine-grain sea salt and freshly ground black pepper
  • 1 bell pepper, chopped
  • 1 (15oz) can of black beans drained and rinsed
  • 2 large handfuls of spinach, roughly chopped
  • 1 can of enchilada sauce (or make your own)
  • 1 tablespoon of fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, or to taste
  • 5 sprouted- grain tortilla wraps or gluten-free tortillas

Here is what you need for the Avocado-Cilantro Cream Sauce:

  • 1/2 cup fresh cilantro
  • 1 medium avocado, pitted
  • 2 tablespoons lime juice
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • Vegan Shredded cheese (This is not part of the recipe but I add it sometimes)


  1. Preheat oven to 350 degrees F
  2. Lightly grease a large rectangular baking dish (3 – qt/2.8-L)
  3. Make the Enchiladas: Place the sweet potato in a medium saucepan and add enough water to cover.  Bring the water to a boil, then reduce the heat to medium-high and simmer for 5 to 7 minutes, or until fork-tender.  Drain and set aside
  4. In a large skillet, heat the oil over medium heat.  Add the onions and garlic and saute for about 5 minutes, until the onion is translucent.  Season with sea salt and black pepper.
  5. Add the bell pepper, cooked sweet potatoes, black beans and spinach.  Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.
  6. Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin, and kosher salt.
  7. Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.  Scoop 3/4 cup of the sweet potato filling onto each tortilla.  Roll up the tortilla and place them seam side down in the baking dish.  Spread the remaining enchilada sauce over the tortillas.  If you have leftover filling, spoon it on top of the tortillas as well.
  8. Bake the enchiladas, uncovered, for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
  9. Meanwhile, make the Avocado-cilantro cream sauce: In a food processor, process the cilantro until minced.  Add the avocado, lime juice, sea salt, garlic powder, and 3 tablespoons water and process until creamy, stopping to scrape down the bowl as needed.
  10. When the enchiladas are ready to serve, plate them individually and drizzle or spread some of the Avocado-cilantro cream sauce on top of each.  Garnish with cilantro and green onion if desired.

I promise you that you that once you try these enchiladas you will be hooked and will make them all the time!  I always try to keep all the ingredients in my pantry so I can make it on a weeknight or on the weekend when I know we will have people over.  Make sure to give it a try and let me know what you think.



2 Comments Add yours

  1. Cathryn says:

    Looks delicious. Thanks for sharing.

    Liked by 1 person

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