Black Bean and Sweet Potato Enchiladas — Healthy and Homemade!


Enjoy these Black Bean and Sweet Potato Enchiladas with your family!


Hello moms! My name is Amie Shea. I am a culinary arts teacher and mother, and I have a dream of publishing my own cookbook. I teach students how to cook everyday and make practical shortcuts for working parents like me!  I love watching students make and interpret my recipes and the joy when they make dishes they are proud of and are excited to eat.


I cook mostly from scratch and believe you can too. When you can’t, there are very good mostly-homemade options. Feeding your family healthy, home-prepared foods IS accessible for everyone, I promise! I truly believe anyone can cook!


I focus heavily on plant-forward meals, but will happily share many meat-based recipes. I also create recipes with a little allergy-friendly baking thrown in. I am excited to share my original recipes, like these Black Bean and Sweet Potato Enchiladas! Perfect for a Cinco de Mayo meal at home.


black bean and sweet potato enchilada on a plate with guacamole and sour cream



There are many ways you can adapt this to make it work better for you. Here are a few tips. 

  • Make the sweet potatoes or whole mixture ahead of time. Then just assemble and bake.
  • I am using a recipe for enchilada sauce; you could easily use a canned sauce, same with the taco seasonings. I would highly encourage you to make your own spice blends. Make a lot and you have it when handy. Especially taco seasoning, very quick for bean burritos when you think you have nothing in the house to eat! Add cheese and it’s like a meal. Wait, it is!
  • Add as many or as few accompaniments as you want: sour cream, avocado, salsa, or none.


Black Bean and Sweet Potato Enchiladas           

Makes 6 enchiladas

Prep time: 15 minutes

Bake time: 30 minutes



3 medium sweet potatoes,  roasted in the oven or steamed in a pressure cooker until soft

1 can black beans, drained and rinsed well

1 ½ -1¾ cups red enchilada sauce recipe below OR 1 can of red enchilada sauce, divided

1 cup Mexican blend shredded cheese, some reserved for topping

1-2 Tablespoons taco seasoning (see homemade seasoning blend below recipe)

6 whole wheat tortillas



Optional Toppings

Plain nonfat greek-style yogurt OR Crema (yogurt with one chile in adobo sauce, diced finely)






sweet potatoes on a cutting board with a knife


  1. Allow the sweet potatoes to cool. Peel and dice sweet potatoes into a large bowl. ***This can be done a day or two ahead of time
  2. Add black beans, seasonings, ¾ of the enchilada sauce and most of the cheese into the  bowl with the potatoes.
  3. Spread filling into tortillas with enough room to roll and leave seam side down in a dish with straight sides.
  4. Pour the remaining sauce and cheese on top of tortillas.
  5. Bake at 350 degree Fahrenheit for 30 minutes or until cooked through and the cheese is melted. Option: cover with aluminum foil for 15-20 minutes and remove to brown the cheese and bake for the remaining time. This will ensure you do not overcook the tops of the tortillas.

While baking, prepare your toppings.




From Scratch Recipes and Notes

Here are make-ahead blends you can easily adapt to fit your taste. If you don’t like a spice, you can leave it out. Too much or too little heat, adjust.  Or, you can easily swap store-prepared seasoning blends and sauces.  It’s more important to make the mains from scratch, In a pinch, store-bought is there for a reason. 


Taco Seasonings (makes a lot, store an air tight jar)


3 Tbsp chili powder

2 Tbsp cumin

2 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp onion powder

1 ½ tsp salt

1 tsp chipotle powder

1 tsp jalapenos or crushed red pepper


Enchilada Sauce (store in a container for up to three days)


2 Tbsp neutral-flavored oil

2 Tbsp all-purpose flour

1 ½ – 2 cups chicken stock or broth

¼ cup chili powder

½ tsp garlic powder

¼ tsp ground cumin

¼ tsp dried oregano

¼ tsp chipotle powder

a pinch of kosher salt, if using low sodium stock / broth



Black bean and sweet potato enchiladas 



  1. Prepare the spices before you begin.
  2. Make a roux. Place oil in a small saucepan, add flour and whisk until flour is cooked and begins to develop a little color. Add your spices. They should become fragrant. 
  3. Slowly whisk in the stock.
  4. Simmer until thickened.
  5. Store in the refrigerator for up to three days.



Amie Shea of St. LouisAmie Shea is a culinary arts teacher and mother, with dreams of publishing her own cookbook. She teaches students how to cook and make practical shortcuts for working parents like herself! She loves watching students make and interpret her recipes and the joy when they make dishes they are proud of and are excited to eat. She happily shares her kitchen adventures and debacles, and hopes to share and gain some insight from this community about raising an only child.


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