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2 fork recipe Sweet Potato Black Bean Enchiladas
6 to 8

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Sweet Potato Black Bean Enchiladas  

Healthy and satisfying enchiladas that provide a bounty of flavors. Filled with sweet potatoes, black beans, mushrooms, and kale. Topped with a red molé sauce and dairy-free not-cho sauce, these are sure to please anyone who enjoys Mexican food.

Prep Time
20 minutes
Cook Time
10 minutes


Optional Garnishes:

Special Equipment:

No special equipment is required.


Preparation Method:

Wash sweet potato and microwave on high for 2 to 3 minutes, or until it begins to soften. Remove from the microwave and let cool while gathering the remaining ingredients. When the sweet potato is cool, dice it into ¼ inch pieces.

Heat a large cast iron or non-stick pan over medium heat. Add the mushrooms and 1/4 cup of water and cook about 2 minutes until they begin to soften and release their moisture, stirring occasionally. Add the green onions, garlic, sweet potato, beans, herbs and spices and cook for another minute while stirring. Add the Kale and ¼ cup of water to the pan, cook for another 2 minutes until the Kale begins to wilt. If the mixture is dry, add another ¼ cup of water, and cook for another 2 to 3 minutes until the beans and potatoes are heated through, stirring occasionally.

In a separate pan, warm the tortillas over medium heat until they become soft. Alternatively, wrap the tortillas in paper towels and heat in the microwave for 30 seconds, or until warm.

To serve, place the filling in the center of a tortilla and roll the tortillas form the enchiladas. Top with your favorite salsa, enchilada sauce, or mole sauce. Garnish with chopped cilantro and toasted pumpkin seeds