I have said it before and Ill say it again…I lOVE Mexican food. 🙂  I also love finding ways to make it vegetarian and healthier then your favourite restaurant makes it.  I used to make a tasty chicken enchilada, now that I no longer eat chicken I have found that replacing the filling with a hearty vegetable like sweet potatoes gives this dish a new twist. If you want this to be even more filling you could add some cooked brown rice inside as well. My boyfriend loves his meat, but he happily gobbled 4 of these up for dinner. 😉 This is my first time making this cilantro guacamole sauce to add on top and it really took the dish to a new level. Yumm! You can use what ever cheese you have on hand or prefer but as always I stuck with the goat variety and the goat cheese mozzarella was amazing. I hope you try this recipe and leave me a comment on how it tasted and if your family loved it as much as mine did. 🙂 Happy cooking.

enchilada ingredients

Black Bean and Sweet Potato Enchiladas
Recipe type: Mexican
Serves: 4
  • 1 can of black beans (drained)
  • 1 tbs olive oil
  • ½ a yellow onion (chopped)
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 clove of garlic crushed
  • 1 sweet potato peeled chopped and steamed
  • 1 tbs lime juice
  • 10 corn tortillas
  • 1 jar of enchilada sauce
  • 1½ cups of grated goat cheese mozzarella
  • Ingredients for Cilantro Guacamole Cream Sauce
  • 1 ripe avocado
  • ½ lime juiced
  • ½ tsp cumin
  • 1 tsp chopped cilantro
  • 1 shot glass of water
  • salt and pepper to tast
  1. First turn your oven onto 400 degrees. Then pan fry the onion and garlic in olive oil until the onions are translucent. Now add the spices, black beans, sweet potato and lime juice. Let cook over medium meat for a few more minutes.
  2. Next grease a baking pan with olive oil, then pour half of the enchilada sauce over the bottom of the pan. Heat up the corn tortillas in the microwave in a tea towel for 1 minute so they are soft and easy to roll up the filling in.
  3. Now fill each tortilla with filling and a little bit of cheese and place with the seams facing the bottom of the baking dish. You should leave about 1 cup of cheese to sprinkle over the top.
  4. Continue filling all of the tortillas until the pan is full. Spread the other half of the enchilada sauce over the top and top with cheese.
  5. Bake in the oven for 20 minutes.
  6. Let stand for 5 minutes, then serve and enjoy with my cilantro guacamole cream sauce.
  7. To make the guacamole sauce blend all of the ingredients in a food processor for 3 minutes, if its too thick add a bit more water. Serve on the enchiladas.

Sweet potato enchiladas