Sweet Potato Black Bean Enchiladas

It’s no secret how much I love sweet potatoes. They’re high in vitamins, minerals, and fiber, making them one of my favorite vegetables to eat. I like to incorporate them in most of my plant-based recipes along with a great protein source to help ensure optimal nutrition, satiety, and great flavor. And this Sweet Potato Black Bean Enchiladas recipe is no exception. Combined with the black beans, these enchiladas pack a healthy punch you won’t find in your local Mexican restaurant. So, let’s dive in and learn more about what makes these enchiladas so nutritious and tasty!

Did you know that sweet potatoes are a great source of beta-carotene? Now, this carotenoid is commonly associated with carrots but actually exists in great abundance in sweet potatoes. Why is this important? Well, your liver actually transforms the beta-carotene you consume into vitamin A, which helps both to fight and prevent infections in your body. [1]

One sweet potato also contains 30 to 35 mg of magnesium, making it an excellent food to help manage stress and anxiety. Remember, magnesium is very involved in producing the neurotransmitters that help to calm you as well as cortisol, which is used for stress management. So, when you aren’t getting enough magnesium, that puts you at increased risk of higher stress levels and bouts of anxiety. In fact, one animal study revealed that a magnesium deficiency could increase both anxiety and depression. [2]

As I shared above, I like to combine sweet potatoes with a great protein source. With these Sweet Potato Black Bean Enchiladas, as the title indicates, black beans were the obvious choice. Not only is the flavor profile great for enchiladas, but they offer a host of health benefits as well! Black beans actually fall into a gray area of being both a carb and a protein—making them extra filling.

Amazingly, black beans are also high in magnesium as well as B vitamins, folate, and much more. But that’s not all. In addition to helping to curb your appetite, a 2015 study revealed that black beans help regulate your body’s insulin release, meaning they can actually help stabilize your blood sugar! [3] The researchers also stated that eating black beans could delay the development of cardiovascular disease.

Now that you know just a few ways these Sweet Potato Black Bean Enchiladas will support your health, let’s dive into the recipe and get cooking!

Sweet Potato Black Bean Enchiladas Recipe

Time: 1 hour

Serves: 8

Ingredients

Avocado Sauce:

2 medium avocados

3 cups water

Sea salt and black pepper, to taste

2-4 garlic cloves

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon coriander

Juice of 1/2 lime

1/3-1/2 cup fresh cilantro

Enchiladas:

1 large sweet potato, peeled and diced

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon smoked paprika

1 tablespoon avocado oil

1-2 cups enchilada sauce

1-2 cups green chile enchilada sauce or salsa verde

8 almond flour tortillas

1 can (13.5 ounces) black beans

1 yellow squash, diced

½ red onion, diced

1 red bell pepper, diced

1-2 cups kale

Fresh cilantro, to taste

Directions

1. Preheat the oven to 400 degrees F.

2. In a high-speed blender, blend all the avocado sauce ingredients on high until well-combined, adding more water if needed. Adjust the spices according to your preference.

3. On a large baking sheet, put the sweet potato, cumin, garlic powder, chili powder, paprika, and avocado oil, tossing to combine.

4. Cook for 25 minutes, or until the sweet potatoes are fork tender, then reduce the oven temperature to 350 degrees F.

5. In a 9×13 glass baking dish, add enough red and green enchilada sauce to cover the bottom.

6. On a tortilla, place the sweet potatoes, black beans, squash, onion, bell pepper, kale, and a spoonful of red or green enchilada sauce.

7. Roll the tortilla and place in the baking dish. Continue this process until all 8 tortillas are in the dish. Bake at 350 degrees F for 30 minutes.

8. Remove from the oven and top with any leftover kale, if desired. Pour the avocado sauce on top.

9. Top with the fresh cilantro to taste and serve immediately. Enjoy!

Sweet Potato Black Bean Enchiladas

Print Recipe Pin Recipe

Total Time 1 hr

Servings 8

Ingredients

  

Avocado Sauce

• 2 medium avocados
• 3 cups water
• Sea salt and black pepper, to taste
• 2-4 garlic cloves
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp coriander
• Juice of 1/2 lime
• 1/3-1/2 cup fresh cilantro

Enchiladas

• 1 large sweet potato, peeled and diced
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tbsp avocado oil
• 1-2 cups enchilada sauce
• 1-2 cups green chile enchilada sauce or salsa verde
• 8 almond flour tortillas
• 1 can (13.5 oz) black beans
• 1` yellow squash, diced
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1-2 cups  kale
• Fresh cilantro, to taste

Instructions

 

• Preheat the oven to 400 degrees F.
• In a high-speed blender, blend all the avocado sauce ingredients on high until well-combined, adding more water if needed. Adjust the spices according to your preference.
• On a large baking sheet, put the sweet potato, cumin, garlic powder, chili powder, paprika, and avocado oil, tossing to combine.
• Cook for 25 minutes, or until the sweet potatoes are fork tender, then reduce the oven temperature to 350 degrees F.
• In a 9×13 glass baking dish, add enough red and green enchilada sauce to cover the bottom.
• On a tortilla, place the sweet potatoes, black beans, squash, onion, bell pepper, kale, and a spoonful of red or green enchilada sauce.
• Roll the tortilla and place in the baking dish. Continue this process until all 8 tortillas are in the dish. Bake at 350 degrees F for 30 minutes.
• Remove from the oven and top with any leftover kale, if desired. Pour the avocado sauce on top.
• Top with the fresh cilantro to taste and serve immediately. Enjoy!