Sweet Potato Enchiladas

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Sweet Potato Enchiladas

Yield: 4-6

Sweet Potato Enchiladas

We love enchiladas and these are no exception. These are a little spicy, but you can control that to your liking.


¼ cup cilantro (chopped)

1 regular lime (juiced)

7 cloves garlic (peeled & pressed)

1 Tbsp nutritional yeast

1 large sweet potato (cooked & diced)

3 4 oz cans diced green chilies

1 15 oz can black beans (drained & rinsed)

1 cup veggie broth (low sodium)

1 package Ezekiel Tortillas

1 ½ tsp cumin

1 ½ tsp chili powder


  1. Gather your ingredients.
  2. Pre-heat oven to 350. Measure out ingredients for green sauce: veggie broth, 1 cup green chilies, 3 cloves garlic, 1 Tbsp nutritional yeast, 1 tsp chili powder, and 1 tsp cumin.
  3. Add all sauce ingredients to a small sauce pan. Bring to boil, then simmer over medium heat until sauce thickens. Set aside.
  4. Cook your potato (I did mine in microwave for about 6-8 min).
  5. Measure out black beans, 4 cloves garlic, ½ cup green chilies, ½ tsp cumin, and ½ tsp chili powder. Chop lime in half, chop cilantro.
  6. In a mixing bowl, add beans, lime juice, and pressed garlic. Stir and set aside.
  7. When potatoes are done, add to a second mixing bowl with cilantro, spices, green chilies, and mix well.
  8. Add the bean mixture to the potato mixture and mix well.
  9. Spread a small amount of the green sauce to the bottom of a large baking dish.
  10. Prepare the enchiladas by placing some filling in a tortilla and rolling it up. Then placing each one into the baking dish.
  11. Top the enchiladas with the remaining green sauce.
  12. Bake the enchiladas until completely heated (about 20 min).
  13. Serve with green salad

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