Sweet Potato Black Bean Enchiladas

When I first got invited to join Pinterest I quickly started soaking up all the amazing looking pictures of food. I came across this recipe pretty early on in my feed and was completely taken in! It took me a while to give it a try, but I was not disappointed once I did. I have adapted this from Ange’s Kitchen.

What I love about this recipe is the ease of it, never mind the lovely smell from the roasting vegetables. Once you have prepared the vegetables there is very little work involved. Sometimes I have roasted the vegetables the day before and assembled the next evening for a quick dinner after a busy day. I love looking forward to having the leftovers the next day!

It is also easy to accommodate different eating requirements with this dish. I keep a few dairy-free and have some with cheese for half of my family. You can also swap out the tortillas for gluten-free ones.

Makes 8-10


  • 2 Sweet Potatoes, peeled and cubed
  • 2 Jalapeños, deseeded and cut into small pieces
  • 1 Red Pepper, deseeded and cut into bite-sized chunks
  • 1 Red Onion, peeled and chopped
  • 2 Tbsp Olive Oil
  • 1 tsp Cumin
  • 1 tsp Chilli Powder
  • Salt and Pepper
  • 1 tin (400g) Black Beans (I have also used kidney beans which works well!)
  • 2 cups Cheddar Cheese, grated (Optional)
  • 15g fresh Coriander
  • 2 tsp Lime Juice
  • 1 Pkg of Corn Tortillas

Oven 200C / Fan 180C

Place the sweet potato, jalapeños, pepper and onion into an oven proof dish and coat with the olive oil, chilli powder, cumin and salt & pepper. Toss to ensure each piece is evenly coated in the oil and spices. Place the tray in the hot oven, tossing halfway through, for 20 mins, or until the sweet potato is soft and cooked through. Remove from the oven.

Meanwhile, drain and rinse the black beans. set aside. Wash and dry the coriander, removing the leaves from the stems, and chop roughly. Add the black beans, coriander and lime juice to the roasted vegetables and stir through.

Adjust oven temperature to 180C / Fan 160C

Lightly grease a casserole dish. Fill the tortillas evenly with the vegetable mixture and top with grated cheese (if using), before folding the tortilla and placing into the greased casserole dish with the closed seam down. Top with a little more Cheddar cheese (if using) and place in the oven for 15 minutes. If you are wanting softer enchiladas cover the dish with foil before placing in the oven. Alternatively, wrap each one in foil and store in the fridge for a few days, heating them as needed.

Serve warm with a side of Avocado Cream.

Avocado Cream (adapted from Deliciously Ella)

  • 1 Avocado, peeled and stone removed
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Olive Oil
  • 1 Tbsp Water
  • a pinch of salt

Place all the ingredients into a food processor and blend until the mixture is smooth and creamy.

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