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Sweet Potato & Black Bean Enchiladas with Avocado Sauce

Any enchilada fans in the house? YUM! 😋

⭐️CREATE: Ingredients & Instructions


-2 cups sweet potato (diced-small)

-1 can (15 oz) black beans (drained & rinsed)

-1 can (15 oz) chickpeas (drained & rinsed)

-2 bell peppers (chopped)

-1 cup of kale (chopped)

-3 cups of enchilada sauce of your choice

-2 Tbsp olive oil

-1/2 Tbsp garlic (minced)

-1 Tbsp fresh lime juice

-2 tsp chili powder

-1 tsp cumin

-1/2 tsp salt

-8 tortillas of your choice

For Avocado Sauce:

-1 large avocado (pitted)

-2 Tbsp lime juice

-1/2 tsp sea salt

-1 tsp minced garlic


-Preheat oven to 375 degrees

-Grease large rectangular baking dish

-In large skillet, heat olive oil over medium-high heat; sauté garlic for 2 minutes

-Add sweet potato, cover, & cook for 10 minutes on medium-high heat, stirring occasionally

-Add bell pepper, beans, and kale; cook until kale is wilted

-Remove skillet from heat and stir in 1 cup of enchilada sauce, lime juice, chili powder, cumin, and salt

-Spread 1 cup enchilada sauce evenly over bottom of baking dish

-Fill tortillas with sweet potato mixture, roll, and place seem side down in dish

-Spread remaining 1 cup enchilada sauce over tortillas

-Bake enchiladas (uncovered) for 20 minutes until enchiladas are heated all the way through

For Avocado Sauce:

-Place avocado, lime juice, salt, garlic, and 3 Tbsp water in food processor and blend until creamy

-Drizzle avocado sauce over enchiladas when serving

➡️Serves 3-4 adults generously

Note: Recipe adapted from the Oh She Glows cookbook (a great resource)

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📷: Oh She Glows

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⭐️Please let me know how you like it in the comments below. 😋👇


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