If you only read the title and you don’t read one, you might be missing your new favorite enchilada recipe!
You know what you might be thinking… Erin, seriously…sweet potatoes in enchiladas.
I can see the look on your face. Because I saw it on my friend Christan’s face when I was telling her about these scrumptious enchiladas. She stopped by to drop something off that we left at her house as we were finishing up dinner. So we got to chatting and I was giving her the run down on these ‘ladas.
And I saw the look on her face. A mix between skepticism and intrigue. And I can see it on your face too.
But you’re gonna have to trust me on this. They don’t make them overly sweet. In fact, they take on the flavor of the sauce, giving it just a touch of sweetness that goes perfectly with the little kick in the sauce.
I did make 2 pans of these…1 with cheese and 1 without for the little people. They ate them up without a fuss.
Well, there was 1 fuss.
My oldest doesn’t like things cooked together. He will eat and eat and eat, just about anything if it’s all separated and not touching each other. Just his eating style and personal preference. So I ended up “separating out the beans and pulling out the sweet potato,” and he ended up eating most of it. Sigh.
Do you have one of these eaters at your dinner table?
But again, you’re just gonna have to trust me. Add this one to your list.
Sweet Potato Black Bean Enchiladas
- 2 medium sweet potatoes
- 15 oz. can black beans
- 1/2 cup red salsa
- 12 corn tortillas
- 10 oz. can red enchilada sauce
- 2 cups shredded quesadilla cheese, Mexican blend cheese or Pepper Jack cheese
- Side of veggies or fruit
- Preheat oven to 350 F.
- Steam bake the sweet potatoes for an hour. Let cool before peeling and cutting. Cut them into bite size chunks and add them to a mixing bowl.
- To the sweet potatoes, add the drained and rinsed black beans and salsa. Gently combine.
- Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish. Repeat for all the tortillas. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
- Bake at 350 F for 25 minutes, or until cheese has melted and sauce is bubbly.
- Let cool slightly before serving.
- Prepare veggie or fruit as side.
- Serve Sweet Potato Black Bean Enchiladas with veggie or fruit.
Yeah, I’m kinda the same way. Don’t really love my items touching. Still, I have most of the ingredients for this and will be happy to try my hand at it later in the week. Thank you for a healthy, vegetarian recipe!
david carlson says
Side of veggies or fruit ($.50)
Really? To feed four? Or 6-8 as the recipe says?
Erin, The $5 Dinner Mom says
Thanks for asking David…the veggie/fruit side is for 4.
Alea Milham says
Oh my goodness, I talked about picky eaters today in my pizza post. I love sweet potato black bean enchiladas. Your recipe looks much easier than the recipe I’ve been using – I look forward to trying it.
I love this! We make sweet potato & black bean quesadillas all the time, and they are delicious (and super inexpensive, too)! I’ll have to give this a try…
Yup, we LOVE south of the border style sweet potatoes, and have made sweet potato and black bean burritos. I like how brightly colored the combination is, and how healthy it can be, and how inexpensive it is. I mean, really, what’s not to love? 🙂 I’m definitely going to put this idea on my to-cook list!
I made these last night and they were great! Very easy. I actually microwaved the sweet potatoes for 5 minutes instead of baking them to save some time and they came out well. Thanks so much for the recipe!
Erin, The $5 Dinner Mom says
Awesome Emma…so glad you enjoyed them! And thanks for sharing the microwave time saving trick!
Brittany M says
Can you share how you steam them in the microwave?
I am way not a fan of sweet potatoes, BUT I happen to have a ton of them from my mother-in-law’s garden and I’ve been looking for recipes to use them up. And I love enchiladas so I’ll definitely be trying this recipe out this week!
Nikki K. says
Trying to find the recipe for the homemade enchilada sauce…. is it on this site somewhere? Also – I looked at the recipe for the spinach chicken enchilada with the green chili sauce… any substitutions you recommend? I haven’t had a green sauce for awhile, but not sure if me and my husband like it?? Thanks! 🙂
Julie K. says
Jill T says
Made these for Cinco De Mayo and they were a big hit! Thanks for sharing such a great recipe. This dish got rave reviews from the meat & potato loving hubby, and the 5.5 year old kiddo. I baked my sweet potato in regular baked potato style, not steamed. Also decided to mix in the sweet potato flesh with the beans rather than leave it chunky, simply because I didn’t want the kiddo to notice sweet potato chunks and pick them out. That method worked well for us. I also added some enchilada sauce along with the salsa into the mixture just because I had additional enchilada sauce to use up (used Recipe Girls Enchillada sauce recipe). Also used a mixture of corn & flour tortillas based on what we had on-hand, both worked great. What a wonderfully delicious, healthy, and cheap meal! Thanks so much!!
Dorothy Barry says
Hi I have just found your website. I love it. I would love a newsletter from you.
WHERE?!? do you live that you can buy food this cheap? I live in a pretty low-cost-of-living Midwestern city, and food is just more expensive than this.
Really, where do you live, I may move there.
I agree, we can’t find these prices either.
Charlotte Allred says
Hey TeeSee and Amy. Please read Erin’s The$5 Dinner Mom Cookbook. She explains in there how to combine store sales and coupons to bring down the price. The prices she shows are what she paid after applying sales and coupon savings. Her books have been a lifesaver for me when my husband got out of the military. Hope this helps.
I made these tonight, I used the baked potato function on the microwave and then added 9 mins to it. I didn’t wait to have the SP cool thought I cut the skin off and cubed it up and just mixed it with the black beans I want it not to be chunky.
I also had a hard time keeping the corn tortillas together.
I added 1 can of corn for more texture.
I also do not know where you get the prices for these but we were around $7 for the meal. I now know to keep black beans on hand, I found out I really like them!
My daughter liked hubby didn’t. How do these freeze?
Steph W. says
This recipe saved us last night! Thanks so much!
Julie K. says
I made this today with this homemade enchilada sauce: http://gimmesomeoven.com/red-enchilada-sauce/
SO good! Thanks for sharing this simple, delicious, recipe!
Where did you buy 12 tortillas for .60 cents? Can of black beans for 68 cents?! When was last time you did grocery shopping? Tell me your secret – where do you shop for food?
I agree with Julia… I have NEVER been able to get 12 tortillas for anywhere near .60 cents… even with coupons and sales!! Still, the recipe will save me money overall, and I’m looking forward to trying it.
Some of the items are probably priced prorated… for instance, I bought a pack of 24 corn tortillas at Winco yesterday for 1.28… well, 12 of those would have been 64 cents. As far as the beans go… 68 cents a can for beans of any type at Winco is pretty usual… with a coupon it would be even cheaper. The sweet potatoes were more expensive at my grocery store, 1.78 per lb and 1 sweet potatoe is almost a whole pound lol… but, if you’re doing the Costco meals, you only use about 6 lbs of the 8 lb bag, so I am using left over SPs from the freezer meals to make a pan of enchiladas for lunches this week!
My Cinco de Mayo contribution at work today, yummo!