Black Bean and Sweet Potato Enchiladas Recipe | Yummly

Black Bean and Sweet Potato Enchiladas

WHOLE FOODS MARKET(22)
Alyssa: "I like this a lot!! I added 1 tsp cilantro, 1 tsp…" Read More
7Ingredients
65Minutes
180Calories
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Ingredients

US|METRIC
  • 2 sweet potatoes (large)
  • 15 ounces diced tomatoes (1 can, no-salt-added)
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 13 3/8 ounces canned black beans (no-salt-added, drained and rinsed)
  • 5 ounces baby spinach (1 package, coarsely chopped)
  • 8 corn tortillas
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    NutritionView More

    180Calories
    Sodium8% DV180mg
    Fat2% DV1.5g
    Protein18% DV9g
    Carbs12% DV36g
    Fiber36% DV9g
    Calories180Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium180mg8%
    Potassium640mg18%
    Protein9g18%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber9g36%
    Sugars4g8%
    Vitamin A150%
    Vitamin C25%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(22)

    Alyssa 12 days ago
    I like this a lot!! I added 1 tsp cilantro, 1 tsp lime juice, 1/2 tsp of salt, some pepper, and 1/2 tsp of chicken bouillon to the sauce. For the filling, I added a 1/2 tsp garlic boullion, 1/4 tsp of smoked paprika, 1/2 tsp of salt, some pepper, and instead of a can of black beans, I crumbled up three black bean burgers for extra protein and flavor. I ended up cooking the filling for probably 10-ish minutes because I wanted it nice and soft. I also cooked in the oven for closer to 45 minutes to get more texture. Topped with vegan cheese and sour cream. Super good!! Don't be afraid of the curry- I think it adds a great flavor that is unique. Next time would try adding oregano to the filling.
    Hello Anna a month ago
    Flavors good, sauce didn't look like photo.
    sara 7 months ago
    yum! and so easy to add what you like we added shredded cheese salt and pepper
    Andrea McGaha 8 months ago
    Super yum. Made a lot of changes. Added shredded zucchini, red pepper, garlic, salt, pepper and crushed red pepper. Used veggie stock instead of water. Really good.
    Andrea G. a year ago
    Not bad, a bit bland. I too would add corn and some garlic as well. I would like it spicier so I would add some hatch red chile sauce. Also vegan sour cream would be nice.
    This was the trial run for this recipe. As a last minute decision I decided to add a few extras. After heating shredded s. potaties I added some corn and light red beans. The kids loved it. (however there is always a picky one that is indifferent. We worked through it.) It was pretty much a hit. Next time, because I yummed it to use it often, I will try to take out 5he corn and use dark red beans to give it a fuller taste. I found it a little less savory than sweet. Good though!
    Deborah a year ago
    Very tasty and healthy
    Rodger Oren a year ago
    Very good! I recommend getting Mexican diced tomatoes with cilantro. It adds a little spice and additional “umph” to the recipe. When you purée that with the sweet potato, it makes a slightly spicy but sweet sauce for your enchiladas. Very savory. Really enjoyed this recipe. Little tweaks like that really push it to the next level!
    JanTausch a year ago
    The taste was ok, seemed like it was missing something
    Klaus Drehtdurch 2 years ago
    delicious and easy to cook
    Madison Koenig 2 years ago
    Household of 6 and everyone loved it! We added cheddar and gouda cheese to it. We're making it again!!!
    Dennis Lindsey 2 years ago
    Flavor was okay. Took nearly 2 hours to cook. Won't be making again.
    Danielle 2 years ago
    This receipe did not turn out for me, it was dry and not very flavor full. The corn tortillas also were very hard roll and stay together. The sauce was like a thick paste.
    Kim 2 years ago
    Very filling if you add rice! Was full for the whole day, super tasty and the sauce is just great!
    Adriona C. 2 years ago
    Really good and super easy to make , I added a few additional ingredients like nutritional yeast to give the sauce a nutty cheesier flavor
    Caroline Vance 2 years ago
    This recipe is ok. I made a lot of changes: 1) reading other reviews, omitted curry 2) for the sauce, instead of mixing the mashed sweet potato with unsalted tomatoes, i mixed the sweet potato with 2 c of homemade enchilada sauce 3) sprinkled sharp cheddar on top before baking 4) subbed collards for spinach (we like the way they hold up to heat better) Overall, a very nutritious and easy meal. It probably needs more salt and SOME kind of spice to cut through the sweet potato (maybe not curry, though)
    Cassi Weyers 2 years ago
    Yummy! I didn’t modify it, but I wish the instructions were written better.
    Dalton 3 years ago
    Amazing Recipe for a unique flavor palate.
    colquiyt 3 years ago
    My family thoroughly enjoyed this meal! I added some of own seasoning to the recipe and paired it with yellow rice! I will definitely make again
    Nikki Lewis 4 years ago
    I like curry but it didn't go well with sweet potato😞 I don't think I would make this again.,sorry wasn't crazy about this dish
    miss a. 5 years ago
    Why have all of the ingredients been duplicated? Sort that out. Also I added enough curry to suit my taste so if yours has too much curry then it's not necessarily the recipes fault.
    Carol Q. 5 years ago
    This had way too much curry! The recipe looked good, but we could not eat it. Guess I was expecting a more Mexican taste. Will not try again.

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