Sweet Potato Black Bean Enchiladas

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 for servings

    Sweet Potato Black Bean Enchiladas

  • 2 medium sweet potatoes microwaved until tender

  • 1 can of black beans drained

  • frozen spinach thawed and drained

  • 0.25 cup salsa

  • 8 corn tortillas

  • 1 can of enchilada sauce

  • 0.5 cup cheddar cheese shredded


  • 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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