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Sweet Potato & Black Bean Enchiladas

June 14, 2010

After resisting for ages, I finally joined Twitter just a few months ago. Not wanting to know every action of every person on the planet, I avoided the site and ignored its possible perks. My roommate Betsy was the one who convinced me join. And, to my surprise, I’m so glad she did. I’m not following any celebrities (besides Rachael Ray!), instead I’m following fellow foodies and I’m daily rewarded with a plethora of recipe and ingredient ideas, notices of which cupcake flavors can be found at Yellow Leaf each day, and when new Food Network shows will be airing. It’s a food-lovers paradise!

A few weeks ago, foodista tweeted a recipe for Black Bean, Caramelized Onion and Sweet Potato Enchiladas. The concept sounded fantastic, but the recipe looked like it needed some pizazz (mainly enchilada sauce, cheese, and some spice!). I concocted my own healthy and vegetarian enchiladas that will satisfy even a carnivore’s love for Mexican food. Yum!

Sweet Potato and Black Bean Enchiladas

© Copyright 2010 Carly Sullivan, Tart to Heart


  • 1 large sweet potato, peeled and cubed
  • 1 Tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced
  • 1 red bell pepper, cut in strips
  • 1 ear fresh corn, kernels removed
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (4-oz) can diced green chilies
  • 1 (20-oz) can enchilada sauce
  • 4 Tbsp reduced-fat sour cream
  • 8 small tortillas ( I used whole-what to make this even healthier)
  • 1 cup Mexican blend shredded cheese
  • 2 tsp hot sauce (I used Tapatio), or more! (optional)


  1. Preheat oven to 350 degrees F.
  2. Place cubed sweet potato in saucepot of water. Bring to a boil and cook until potatoes are fork tender. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet. Add onions and saute and soft but not brown, about 8 minutes. Add garlic, pepper, and corn kernels. Sauté another five minutes until peppers are slightly tender.
  4. Add green chilies, black beans and ¼ cup of enchilada sauce. Combine and cook until warm.
  5. In a large bowl, mash cooked sweet potatoes with sour cream. Add other vegetables and stir to combine. Add hot sauce if desired.
  6. Pour 1/3 of remaining enchilada sauce into the bottom of a large baking dish to coat the bottom. Fill the tortillas with about ¼ cup of sweet potato mixture. Roll up and place seam side down in the baking dish. When all the tortillas have been filled, pour remaining enchiladas sauce over and sprinkle with the cheese.
  7. Bake until sauce is bubbly and cheese is slightly browned, about 30 minutes. Let cool 10 minutes before serving.


Feel free to make additions/substitutions– that’s what cooking is all about! I based this recipe off of what veggies I had on hand, so feel free to throw in what you like. This recipe could easily become vegan if you omitted the cheese and sour cream as well.

3 Comments leave one →
  1. June 14, 2010 5:15 pm

    Can’t wait to try this – I’ll use corn tortillas and this will be a Gluten Free wonder! Thanks.

  2. Miche permalink
    June 19, 2010 7:35 pm

    This looks delicious – always nice to see good vegetarian recipes, and Boston isn’t exactly known for its Mexican food. 🙂

    Not that you probably need any more food blogs to follow, but one Boston blog I’m partial to is I haven’t tried any of their recipes yet, but they all look amazing.

    Je t’aime!

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