Indian, Mexican

Sweet Potato and Black Bean Enchiladas

Remember that smoked pepper sauce I made a few posts back? Well that sauce definitely made a debut in this dish as well! I made these enchiladas about a month ago. If it’s not obvious already, I’m kinda obsessed with enchiladas. like VERY obsessed, so I will try to make anything enchilada-esque :).


These enchiladas are filled with some healthy ingredients and a small Indian spin. Promise they are REALLY good! Hope you enjoy them as much as my friends and I did!

I know there’s a lot of ingredients in this dish, but all of these ingredients are AMAZING together!

Ingredients for Enchiladas:

  • 2 tablespoons of oil
  • 2 large sweet potatoes diced
  • 2 jalapeños peppers, seeded and diced
  • 2 cups of baby kale
  • 1 15 -oz can of black beans
  • 1 teaspoon of cumin seeds
  • 1.5 teaspoons of garam masala
  • 1.5 teaspoons of chili powder
  • 1 cup of diced bella mushrooms
  • salt to taste
  • 1-2 cups of smoked pepper sauce (depending on how saucy you like your enchiladas)
  • 1 28 – oz of Red Enchilada Sauce
  • 1 cup of Cojita cheese crumbles or shredded (your preference)
  • 10 wheat flour tortillas
  • Cilantro for garnish

Ingredients for White Sauce

  • 2 tablespoons of unsalted butter
  • 2 tablespoons of all purpose flour
  • 3 cups of 2% milk
  • 1 cup of mozzarella cheese
  • Salt to taste
  • 1 teaspoon black pepper

Directions for White Sauce

  1. In a medium sauce pan, add butter and flour. Make a Roux
  2. Add in the milk and bring to a boil and simmer until a little thick
  3. Add in cheese and salt and black pepper.
  4. Set aside

Directions for Enchiladas and Filling

  1. In a large pan, add in oil and cumin seeds. Fry until fragrant on medium heat
  2. Add in sweet potatoes, jalapeños, mushrooms, and black beans.
  3. Add in garam masala, chili powder, and salt
  4. Mix ingredients together and cover the pan for about 15 minutes until potatoes are cooked thoroughly
  5. Add in kale and allow the kale to wilt.
  6. Turn off heat after 5 minutes and allow the mixture to cool
  7. In a separate mixing bowl, add in the pepper sauce and the red enchilada sauce and mix together.
    • Coat a deep baking dish with non – stick spray and a little bit of the pepper sauce/red sauce mixture
    • Add in about 1-2 scoops of filling into each tortilla
    • Roll and place in pan next to each other
    • Add white sauce on top and pepper sauce
    • Add the Cojita cheese crumbles
  9. Bake at 350 deg F for 20 minutes
  10. ***OPTIONAL: Broil for about 2-5 minutes for extra baked goodness
  11. Garnish with cilantro!
  12. ENJOY 🙂

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