Vegetarian Enchiladas (Black Beans & Sweet Potatoes)

By Angelika Hanna

This recipe is from Martina’s Table on the Food Network TV channel. It is an easy and quick recipe, and it is even quicker to prepare when you cook with a leftover homemade tomato sauce or if you choose a canned enchilada sauce. It could be lunch or dinner. Perfect to cook and eat on a busy weekday.


Prep Time: Approx. 10 min

Cook Time: Approx. 25 min

Total Time: Approx. 35 min

Yield: 5 servings

Cuisine: Mexican-American

Author: Angelika Hanna / Zest4Food


For the Enchiladas:

  • 100% whole wheat soft tortillas
  • A filling of mixed vegetables and spices/herbs

For the Filling:

  • Cold-pressed extra virgin olive oil
  • 2 small or 1 large yellow cooking onion
  • 3 garlic gloves, minced (optional)
  • 1 jalapeno pepper, sliced
  • 2 cups sweet potatoes, cubed
  • 1 cup pre-cooked black beans (I used canned black beans)


  • Sea Salt and ground black pepper
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup fresh cilantro, minced, plus more for garnishing

For the Sauce:

  • 1 cup canned red enchilada sauce or homemade tomato sauce with chili powder and ground cumin added. If you like it spicy, add a red chili pepper or green Thai pepper.

For the Topping:

  • 1 cup shredded Tex-Mex cheese
  • Fresh minced cilantro


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Put 1/2 cup red enchilada sauce on the bottom of a 13×9 inch baking dish.
  3. Heat the olive oil over medium-high heat in a large skillet. Add the onions, jalapeno and cook until the onions become translucent. Add the garlic to cook approx. 2 minutes.
  4. Add the cubed potatoes, diced tomatoes, black beans, cumin, chili powder, cilantro, salt and pepper.
  5. Add 1/4 cup water.
  6. Cover your skillet and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender – 10-15 min.
  7. Place approx. 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down on top of the red enchilada sauce.
  8. Top with the remaining 3/4 cup enchilada sauce and at last the cheese.
  9. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, 10-15 min.
  10. Sprinkle cilantro over your melted cheese as desired.

Red Enchilada Sauce (from scratch):

  1. In a medium saucepan over medium-low heat, add olive oil and saute 2 minced garlic cloves, approx. 30 sec.
  2. Add 1 1/2 tomato sauce, 3/4 cups chicken broth, 1/2 tsp chili powder, 1/2 tsp cumin, 1 chili pepper, salt and pepper.
  3. Bring to boil.
  4. Reduce the heat to low and simmer until slightly thickened, for 5-7 min.
  5. Set aside until ready to use.

Que Approveche!

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