Yams Black Bean Enchiladas


Vegan Sweet Potato Black Bean Enchiladas

Video taken from the channel: Gabrielle St Claire


Sweet Potato Enchiladas | Minimalist Baker Recipes

Video taken from the channel: Minimalist Baker


Sweet Potato Black Bean Enchiladas

Video taken from the channel: Kathleen Kastner


Wish I Made More Sweet Potato Black Bean Enchiladas

Video taken from the channel: Jill McKeever


Black Bean Sweet Potato Enchiladas

Video taken from the channel: Cookie and Kate


How to Make Vegetarian Sweet Potato Black Bean Enchiladas

Video taken from the channel: The Busy Baker


Easiest Sweet Potato & Black Bean Enchiladas | One Hungry Mama

Video taken from the channel: Stacie Billis

1 ¼ pounds sweet potatoes ( 2 small-to-medium) 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans. 4 ounces ( 1 cup) grated Monterey Jack cheese. 2 ounces ( ½ cup) crumbled feta cheese.

2 small cans ( 4 ounces each) diced green chiles. 1 medium jalapeño, seeded and minced. Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

Add cubed sweet potato to one large baking sheet (or more as needed) and drizzle with oil (or water), cumin, paprika, and salt. Toss to combine. Bake for 20-25 minutes or until sweet potatoes. Filling 1 Tbs. extra virgin olive oil 1 small onion, diced (1 cup) 1 1/2 lb. sweet potatoes, peeled and diced (3 cups) 1 15-oz. can diced tomatoes, drained 1 16-oz. jar prepared medium salsa 2 cloves garlic, minced (2 tsp.) 1 chipotle chile in adobo sauce, drained and minced 1 15-oz. can black. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish.

Continue until all tortillas are filled. Spoon any remaining sweet potato/black bean mixture. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly. Pour ¾ cup enchilada sauce on.

To freeze these sweet potato black bean enchiladas, you simply need to: Assemble the enchiladas — Fill and roll the enchiladas as you normally would, but don’t bake them yet! Cover with plastic wrap — Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn). Sweet Potato Black Bean Enchiladas with Avocado Lime Crema These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you’ll ever eat.

They’re packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet.

Sweet Potato Black Bean Enchiladas. This dish is fiery and comforting. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered with zesty homemade enchilada sauce. Then drizzled with a refreshing cilantro-lime avocado crema. These sweet potato black bean enchiladas are sure to impress!

Filled with roasted cubes of sweet potato, black beans, fresh lime, and topped with red enchilada sauce and mexican cheese. Serve with avocado, lime, and sour cream for.

List of related literature:

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

tip: For extra flavor, try sprinkling sweet potatoes with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Add the tortillas, the shaved cobs, and the sweet potatoes, and simmer the mixture over low heat, stirring occasionally, for 20 minutes or until the sweet potatoes are tender.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add the beans, salt, and pepper and toss just until heated through.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

My favorite way to serve this sauce is either over nachos or drizzled over my Cuban Black Bean– Stuffed Sweet Potatoes.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Add the black bean mixture and 1 cup of the pepper jack cheese to the mashed sweet potatoes.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

Spread approximately ⅔ cup of the bean mixture down the middle of each tortilla and top with approximately ½ cup of the sweet potatoes.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

Add the enchilada sauce and black beans, reduce the heat to low and simmer for 10 minutes.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

Spread the chickpeas evenly over a baking sheet and bake for about 30 minutes, until lightly browned and crisp.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Add the cheese and cilantro and stir to combine.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • I just discovered your channel and I LOVE it. The format that you use for your videos is perfect and shot in a way I haven’t seen much of. Plus, what a beautiful family you have! ��

  • Got an aphrodisiac, age-old recipe or a different way to make a dish? Submit an article to contribute to our site and become a contributor today.

  • Awesome Jill: This must be our favorite go-to dinner! It’s quick, easy and soooo delicious. To make it even faster at dinnertime -I put together the enchilada sauce in the morning and set it aside. For the bean mixture I smash in a baked (peeled) sweet potato leftover from the previous night’s dinner. Yummy! Yummy!

  • To join me on Live Broadcast days, download the HangWith app to your smartphone. It’s free and available for Android and iPhone. Set up your account then search my name Jill McKeever or by #plantbased. When you’ve found me, follow me.
    When I start a live broadcast, the app will notify (ding!) you when I go live “Jill McKeever wants to Hang w/ you” it will say.

    Now if you don’t want to use your smartphone, you can watch on your desktop/laptop from my HangWith broadcast page at:

    I have a broadcast routine, occasionally life interrupts and I miss a day, but that’s maybe once a month. We get together for 1 hour to talk about food, our week, cooking, recipes, exercise, the ups & downs of living plant-based, food, family, and occasionally some dancing.

    My broadcast schedule is
    Tuesday and Thursday nights, 7:00pm central time

  • Jill I am so glad that I ran across your video. This is one of my favorite recipes! I had made this a few months ago and was looking everywhere for your video to remake them! thx again!

  • What subs would you recommend? I can only handle very little soy or tomato. It’s weird because I can make Salsa Verde with Tomatillos and I’m fine but any more than a couple cherry tomatoes and my face will itch, burn and peel.

  • Stumbled on your channel….so glad I did….your funny/entertaining��…your son too!! Recipe looks so good…gonna try tonight Subscribed!!

  • I use mild chili powder. It’s hard to find though:( I buy mine at central market. In the bulk bin section. It has the flavor, but no heat.

  • Love this! I just uploaded a a sweet potato enchilada as well as a jackfruit enchilada video this week too oil free! Love it, I will have to try this cream sauce! Thanks for sharing Kathleen ��

  • I couldn’t find any of the suggested dried chiles for your enchilada sauce recipe, so I used 3 dried chipotle peppers instead. these enchiladas + your red sauce + avocado crema recipe? soooooo good!

  • Missing your videos, Jill! This one is one I keep returning to… and I make it like you do, with sweet potato, no squash. So, so, tasty! It’s my go-to enchilada recipe. Thanks for all you do, and hope you’ll post more soon. ��

  • Oh my happy tummy! I made these last night for my hubby and friend and of course me! My friend who never finishes her plate…(she always leaves a few bites) ate the ENTIRE thing! Delish!

  • I made this recipe today…totally amazing. It was my first Simple Daily Recipe. I wanted to make the cashew cream from the other enchilada recipe but didn’t have cauliflower so I made the really cheesy vegan cheese sauce instead. Amazing!

  • I have a sensitive stomach to spicy. I still eat spicy foods I just use less spice. For this recipe the amount of chili powder would have killed me. I would have only used 1 tbsp or less.

  • The last time I made these, I had no squash or sweet potato, so I steamed some carrots…drained them really well…did the whole “mash” thing, and added them to the beans…must have worked since my Vegan People didn’t rebel…..I do love your videos, Jill…i’m still finding ones to watch!

  • for people sensitive to spices (like myself), just try putting much less spices then what the recipe calls for. That’s what I do and it usually works!

  • I do the old school method of soaking and blending ancho chilies into paste instead of chili powder. So, I would switch it up a bit, and blend a roasted red pepper with some smoked paprika and/or liquid smoke, plus a little cumin to make the smoky element more pronounced.

  • OH my gosh Jill…this is amazing! I haven’t tried the finished product yet, waiting for the oven to warm up. But I’m SO glad I didn’t nibble the filling till I was almost done…there wouldn’t have been a finished product if I had!!!! I must try the filling in the Instant Pot to put over rice (or not ;p). Stay tuned for Instagram pic later tonight.

  • I just made this but mine came out mushy when I went to serve it �� however the filling is tasty�� I just don’t understand why my corn tortillas are still soft after baking?

  • I’m so very glad I found your channel! I made these last night and they were amazingly simple to make. Very delicious! I added sweet corn just because I had some on hand and bought some vegan enchilada sauce. Will definitely make again. BTW, I also had some filling left and made it into a burger patty that I brought to work today. Very versatile recipe!

  • I made these last week and they were so good! I had a friend come over to help me eat them because I thought I’d have to deal with a ton of leftovers if I didn’t. There were no leftovers, haha. Making them again tonight and trying the fat free vegan cheese dip you have on your channel. Thanks for posting!

  • excellent recipe! and it’s teen-approved, so ya know it’s gotta be good!!! I was wondering if maybe smoked paprika and/or some liquid smoke might be good replacements for the chili powder? Anyways LOVE YOUR VIDS!

  • Made these tonight with flour and corn tortillas and doubled the recipe. They were a hit!!! YUM! Even my meat eater husband loved them. Going on the weekly meal list. Thanks for sharing the recipe.

  • Your singing at 7:10 I’m dyyyying LOL! Can’t wait to make this…Geez I’ve missed your videos Jill! Hope your recipe videos continue to come back with a vengeance 😉

  • High five! Another great recipe. No Ipot???? My husband looked into the pot last night and said “something is wrong”. the pot was empty. OOOOOH!

  • chili powder sub suggestion: smoked paprika? It’s still very flavorful, goes with the other ingredients and is NOT spicy. That is what I would use. WAIT A MINUTE!!! What? No Instant Pot? (woot! woot!) No liquid smoke? No dancing? Who ARE you? Next, you’ll be saying you are back to eating MEAT!!!:(

  • I am kinda new to enchiladas and almost passed this video by, thinking I wouldn’t like the sweet potato in it, but it looks good and, for me, would probably taste better than the squash. I think you got me at maple syrup on the sweet potatoes.: )

    Now that my son has married and left his mommy, I don’t make enchiladas because I don’t know how long they will keep.and don’t think I can eat a pan full, even over a few days. How long do they keep in the fridge? Do they freeze? Should I make the filling and freeze that, then make small batches or should I just make a small batch each time?

    Thanks. I like Mexican food, but am more used to making Italian and Asian at home and don’t know how things freeze or keep in the fridge.

  • Pasilla peppers would be a nice alternative, they’re not hot and have a lot of flavor. Or even a mix of roasted sweet bell peppers, it. Would have more of a fajita type flavor. I have his urge to add something else to this recipe, but I can’t figure out what maybe chunks of zucchini?

  • This is an awesome recipe! Very flavourful. I made corn tortillas for the first time and stuffed them FULL, just like you, and they were very satisfying. Thanks, Jill, for sharing Thug Kitchen’s recipe. I’ll have to search for their book.

  • Hi I am new to your channel. Your recipes look great. I happened to see that cookbook at the store yesterday. I was not sure if it was a good book for someone new to vegan cooking. She also had a second cookbook. Would you happen to know which one is best to get or any other vegan book that is in your top 5 list? Thanks there are so many to chose from.

  • Hey, Max, best way to cool a hot mouthful is to purse your lips and suck in room air around the hot food. Just strongly enough to move air past the food,and not inhale it down your windpipe.

  • OH YUM!!! I LOVE your idea of putting a baking sheet over top of the casserole dish instead of aluminum foil! Your are one smart vegan cookie!!!!!!!!!!!

  • TIP: add sweet potatoes in bowel then coconut oil and herbs/spices and mix with hands. Spreads everything out evenly:) Awesome recipe!