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sweet potato and black bean enchiladas with homemade sour cream filling, shown in baking pan with salsa verde on top

Sweet Potato and Black Bean Enchiladas

Prep: 45 min
Cook: 45 min
Total: 1 hr 30 min
Servings: 5

Very savory and filling enchiladas baked with salsa verde sauce. Featuring a filling blend of mashed sweet potatoes, black beans, spinach, tofu sour cream, herbs, chilis, and spices, topped with avocados.

Author Maria Dertinger
by Maria Dertinger
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 10 Enchiladas (5 Servings)
Needed Kitchenware: Baking sheet, 9"x13" baking dish with cover, parchment paper, mixing bowl, food processor, cooking pan
  • 2 cups salsa verde
  • 10 large flour tortillas
  • 2 avocados
Vegan Sour Cream
  • 8 oz firm tofu
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp sugar
  • 1 tbsp canola or olive oil
Enchilada Filling
  • 2 medium-sized sweet potatoes
  • 1 15 oz can black beans, rinsed and drained
  • 1 7 oz can fire roasted green chilis, chopped
  • 4 tbsp olive oil
  • ½ cup yellow onion, chopped
  • ½ red bell pepper, chopped
  • 3 cloves garlic, minced
  • 5 oz baby spinach, chopped
  • 3 tbsp lime juice
  • ½ tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp salt or to taste
  • ½ tsp freshly ground black pepper
Recipe Directions


  • Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on baking sheet. Bake until tender and cooked through, about 30 to 35 minutes. Let cool.
  • While the potatoes are baking: Drain and rinse black beans and add to a large bowl. Add chopped green chilies to the bowl.
  • Make vegan sour cream: In a food processor, combine tofu, lemon juice, salt, sugar, and oil. Blend until smooth. Add to the black beans in bowl.
  • In a frying pan, add 2-3 tablespoons olive oil, chopped onions and red bell pepper. Sauté on low-medium for 10 minutes until onions just begin to brown. Add the garlic and sauté another 2 minutes. Add these to the bowl.
  • Chop the spinach and sauté in frying pan with 1 tablespoon olive oil until wilted. Add to the bowl.
  • Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the skins, and mash the sweet potatoes with a fork. Add to the bowl.
  • Preheat oven to 375°F (190°C).
  • Add the lime juice, cumin, chili powder, salt and pepper to the bowl. Mix everything in the bowl very well.
  • Pour about ½ cup salsa verde into a 9 x 13-inch baking dish to lightly cover the bottom.
  • Working with one tortilla at a time, spread about ½ cup of the filling down the center of each tortilla, roll up and place in the baking dish. Repeat for all of the tortillas.
  • Top with the remaining salsa verde. Cover and bake for 25 to 35 minutes, until sauce is bubbling.
  • Let the enchiladas cool for about 3 minutes to set a bit. Slice avocado and place on top of enchiladas. Serve.

To kick up the heat, add ¼-½ teaspoon of cayenne pepper to the filling.

Recipe nutrition

Nutritional Information

Yield: 10 enchiladas
Servings: 5
Information per serving:
Energy: 990.7 kcal
Carbohydrate: 139.2 g
Protein: 30.2 g
Fiber: 28.9 g
Sugar: 14.9 g
Fat: 37.3 g
Monounsaturated Fat: 16.9 g
Polyunsatured Fat: 4.9 g
Omega-3: 0.4 g
Omega-6: 2.7 g
Saturated Fat: 7.8 g
Trans Fat: 0.02 g
Cholesterol: 0 mg
Choline: 72.9 mg 17% DV
Folate: 263.5 µg 66% DV
A: 15299.7 IU 656% DV
B1: 0.4 mg 39% DV
B2: 0.3 mg 31% DV
B3: 4.7 mg 34% DV
B5: 2 mg 41% DV
B6: 0.8 mg 60% DV
B12: 0 mg 0% DV
C: 71.5 mg 95% DV
D: 0 IU 0% DV
E: 5.1 mg 34% DV
K: 177.8 µg 198% DV
Calcium: 165.8 mg 17% DV
Copper: 0.6 mg 62% DV
Iron: 9.3 mg 52% DV
Magnesium: 133.2 mg 42% DV
Manganese: 1.4 mg 79% DV
Phosphorus: 263.3 mg 38% DV
Potassium: 1539.7 mg 33% DV
Selenium: 4.4 µg 8% DV
Sodium: 2941 mg 196% DV
Zinc: 2.1 mg 26% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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