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Black Bean Sweet Potato Enchiladas by

Tags: onion, sweetpotato, jalapeno, cilantro, corn


Veggie Box Sweet Potatoes, cubed in small chunks
1 Veggie Box Jalapeño (from last week), minced
1/2 Veggie Box Onion, diced small
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 can (15 oz) black beans drained & rinsed
¼ cup chopped Veggie Box Cilantro
juice of 1 lime
Optional: 1 cup corn
2 cups shredded cheese
10 tortillas
1 can (16 oz) enchilada sauce (or make your own!)


Heat oven to 425°. In a bowl or on a baking sheet stir together the sweet potatoes, diced jalapeno, onion, olive oil, cumin, chili powder, salt, and pepper. Cook for 18-20 minutes until soft, stirring halfway through. Add roasted mixture into a large mixing bowl and add the black beans, lime juice, and half of the chopped cilantro. Stir to combine. Pour 1/3 cup of the enchilada sauce in the bottom of a 9x13 baking pan. Assemble the enchiladas adding sweet potato filling and shredded cheese, rolling them up tightly. Place seam side down in the pan and repeat with remaining tortillas. Pour the remainder of the enchilada sauce over the tortillas, top with remaining cheese. Cook uncovered for 20-25 minutes. Garnish with cilantro and serve with preferred toppings like sour cream.

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