Sweet Potato Black Bean Enchiladas

4.13/5 (23)

Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.

Ingredients

2 medium sweet potatoes, microwaved until tender
1 15-ounce can of black beans, drained
1 pound frozen spinach, thawed and drained
1/4 cup salsa
8 corn tortillas
1 15-ounce can of enchilada sauce
1/2 cup cheddar cheese, shredded

Directions

Preheat oven to 400°F. Dice cooked sweet potato and add to a large bowl with black beans, spinach and salsa; stir to combine. Divide mixture evenly between tortillas and roll up, then place seam-side down in a large baking dish. Pour enchilada sauce over the top and sprinkle evenly with cheddar cheese. Bake until heated through and cheese is melted, about 20 minutes.

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Serves: 4 | Serving Size: 1/4 recipe

Per serving: Calories: 377; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 17mg; Sodium: 654mg; Carbohydrate: 70g; Dietary Fiber: 18g; Sugar: 9g; Protein: 20g

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3 responses to “Sweet Potato Black Bean Enchiladas”

Kerri Biggs Hamblin says:

March 1, 2018 at 4:35 pm

I decided to try the Sweet Potato Black Bean Enchiladas one night. They were super easy to make! Though my husband hates sweet potatoes, he absolutely loved these! I doubled the recipe, though I really didn’t need to. One recipe make a generous serving for 4 people! Thank you, My Fitness Pal for delicious, healthy food!

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Jane Douglas says:

March 12, 2018 at 12:15 pm

MICROWAVED sweet potatoes and CANNED enchilada sauce? The jury may still be out on the safety of microwaved foods but canned prepared sauces are known to be filled with hidden sugars and starches, hydrogenated vegetable oils, MSG, GMO corn and soy products… plus the BPA lining inside the can. Surely a health and fitness related website can promote a better diet than this.

https://uploads.disquscdn.com/images/5fcd854bbb40bbf6ab28bf93fb2b88053737811eb3cb2bdd62657f85cd555acc.jpg https://uploads.disquscdn.com/images/69ee9b919ecf1dd2ac9f8d548155e75637580b13c10f083bd7d55f0d974c362f.jpg

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Lindsay says:

July 28, 2018 at 1:23 pm

There turned out great! I took an extra step and sautéed the sweet potato and fresh spinach with some garlic before mixing with the beans and salsa to get a bit of carmalization on the sweet potatoes.

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