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Sweet potato black bean enchiladas - Dr. Pingel

Sweet Potato Black Bean Enchiladas

Total Time 1 hr
Servings 8


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


  • 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


  • 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!