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Sweet Potato, Black Bean, Spinach & Pepper Enchiladas

Source: --discovered by Nancy A., tweaked by Eve

A hearty enchilada that can be made with either sweet potato or zucchini. This was so popular with my family, it was almost gone before I remembered to take a photo!


15 ml 1 T. oil
1 onion, chopped (about 2 cups)
2 garlic cloves, minced
240 ml1 c. sweet potato, chopped (or zucchini)
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (about 2 cups) drained and rinsed
470 ml2 c. salsa
15 ml1 T. nutritional yeast (optional)
7 ml1 & 1/2 tsp. cumin
15 ml1 T. fresh lime juice or to taste
2 ml1/2 tsp. salt
2 ml1/2 tsp. garlic powder
5 ml1 tsp. chili powder or to taste
6 tortilla wraps

guacamole to spread on top
chopped green onion for garnish


Preheat oven to 350 F. Pre-cook the chopped sweet potato by simmering it in a small pot of water for 5-10 minutes. Do not overcook. Drain and set aside. (If using zucchini, it does not need to be cooked.)

In a large skillet or pot, heat the oil, add the onion and cook about 5 minutes till translucent. Add the garlic, then the chopped pepper, sweet potato (or zucchini), black beans, and spinach. Cook 5-7 minutes on medium-low heat.

Stir in the salsa and seasonings.

Spread a thin layer of the mixture on the bottom of a casserole dish. Place a large scoop of the mixture on each tortilla and roll up, placing fold side down in the casserole dish. Spread remaining mixture over the top.

Bake covered for about 20 minutes. Spread guacamole over the top and sprinkle with green onion.


The original version called for Cilantro Avocado Cream Sauce. I don't care for cilantro so I used store-bought guacamole and it worked well. If you want to try the Cilantro sauce, it is here:

I wonder if pre-cooking the sweet potato is really necessary. I made it with zucchini. If somebody tries it with uncooked sweet potato, please let us know if it works!

Major Ingredients: