Sweet Potato & Black Bean Enchiladas

Serves: 6 – 8 | 30 minutes to cook

My husband is obsessed with enchiladas, and if we’re frequenting a Mexican restaurant, Sean is definitely ordering some version of green or red enchiladas. The saucier, the better. 

I’ve always avoided making them at home, because I thought they were too greasy and so much work. Also, messy. But they don’t have to be cheese bombs to be delicious, and once you have the sauce and fillings down (which you can easily make ahead), the assembly is quick and so worth it. So is the extra step of making your own homemade enchilada sauce. 

The fillings are up to your imagination – I like keeping them vegan, and this sweet potato and black bean with some kale ribbons does not disappoint. But feel free to fill as you please. Butternut squash, zucchini, carrot, poblano pepper, corn, chicken, shrimp – all would work well here in any combination you and your family would enjoy. 


  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 
  2. Toss the cubed potatoes with a drizzle of avocado or olive oil, and salt and pepper. Place on the sheet pan (make sure to spread out so they roast, not steam), and roast for about 12 mins until soft and a little golden brown (since they are in small cubes, they will cook faster).
  3. Prepare the enchilada sauce: in a saucepan, place dried chile guajillos in enough water to just cover the chiles. Boil for 2 minutes. Remove the chiles but keep the water on hand. Place the chiles in a blender with oregano and vinegar and about 2 cups of the water. Add the water slowly, adjusting the amount if necessary, until you have desired consistency (it should be soupy). Place in a shallow bowl and set aside. 
  4. In a saute pan, heat the olive oil and saute the onions, garlic and jalapeno until softened, about 5 minutes. Fold in the roasted sweet potatoes, and the drained beans. Add most of the kale ribbons, reserving a few for garnish. Cook on low for another 5 minutes until heated through. Fold in the cilantro. Place in a bowl and set aside. Wipe down the saute pan. 
  5. Set up your enchilada station:  stack of tortillas, followed by the sauce in the shallow bowl, and the cleaned, large saute pan, sweet potato/black bean/kale mix, and a large platter to assemble the enchiladas.
  6. Set the saute pan on the stove top and the temperature on medium-high to high (you want it to be hot); then one at a time – add a bit of oil to the pan and quickly dip the tortilla in the sauce and using tongs or a spatula, carefully in the oil, turning over once for just a couple of seconds per side. Remove and set aside on the platter. Repeat for 4 or 5 tortillas, laying them flat on the platter, then fill them and roll. Set them aside on a Pyrex dish or platter. Repeat – dipping each tortilla in sauce and oil individually but filling a few at a time. 
  7. Top with extra kale ribbons and a sprinkle of feta cheese and avocado slices.. Like it saucy?  Heat up some extra enchilada sauce in the microwave or stove top and drizzle on the enchiladas. 


  • 2 Medium Sweet Potatoes, Cut into 1/2" Cubes
  • Olive Oil and/or Avocado Oil
  • Salt & Pepper
  • 6 Ounces of Dried Chile Guajillos, Stems & Seeds Removed
  • 1 Teaspoon Dried Mexican Oregano
  • 1 Teaspoon White Wine or Champagne Vinegar
  • 1/2 Onion, Finely Chopped
  • 1 Jalapeno, Seeds & Stem Removed, Finely Chopped
  • 2 Large Garlic Cloves, Minced
  • 1 Can Black Beans, Drained
  • 1 Bunch of Lacinato Kale, Remove Stems & Slice Into Ribbons
  • 1/2 Cup Chopped Cilanto
  • Corn Tortillas (those a few days old work best!)
  • 1/2 Cup of Crumbled or Vegan Feta
  • 1 Avocado, Sliced

    Sign up for Our Newsletter