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Smoky Sweet Potato and Black Bean Enchiladas

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 large sweet potato, cubed
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup minced fresh cilantro
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) enchilada sauce
  • 12 corn tortillas (6 inches), warmed
  • 2 cups shredded Monterey Jack cheese, divided
  • Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce


  • Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes.
  • Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.
  • Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.
  • Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings.
  • Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

Test Kitchen tips
  • Short on time? This recipe can be made ahead of time. Just refrigerate the assembled (and unbaked) enchiladas for up to a week, and bake when ready. You can also freeze them for up to 6 months, then defrost and bake when ready.
  • Like things spicy? Add 1/4 teaspoon cayenne pepper to the sweet potato mixture, and use a spicy enchilada sauce.
  • Nutrition Facts
    2 enchiladas: 399 calories, 14g fat (7g saturated fat), 34mg cholesterol, 843mg sodium, 52g carbohydrate (9g sugars, 8g fiber), 18g protein.

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