Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas

This recipe was easy to make and super tasty. It was the perfect leftover for lunch the following day as well. 

Makes 5


  • 1 pack of organic quinoa tortillas

  • 1 jar of enchilada sauce (I used Old El Paso Mexican Mild Enchilada Sauce)

  • 1 red onion diced

  • 1 x 400g tin of black beans, drained and rinsed

  • 1 x 200g tin of corn, drained and rinsed

  • 1 zucchini diced

  • 1 large sweet potato washed and diced

  • Your choice of cheese to sprinkle on top (I used a blend of tasty cheese and mozzarella)

  • 2 tsp of olive oil

  • A sprinkle of salt

  • 1 tsp of cumin

  • 1 tsp of cayenne pepper


  1. Preheat oven to 200 degrees.

  2. Place sweet potato in a bowl and coat with 1 tsp of olive oil, a sprinkle of salt, cumin and cayenne pepper. Add to a lined baking tray and place in the oven.

  3. Cook sweet potato in the oven until soft. (25-35 minutes depending on the size of the cubes)

  4. Meanwhile, add the remaining oil to a pan. Add the onion and zucchini, cook until soft. Mix in 1/2 the enchilada sauce, corn and black beans. Stir until combined.

  5. Once cooked, remove sweet potato from the oven and add to the pan. Stir. Remove the pan from the heat.

  6. Place 1 -2 tbs of the sauce in an oven proof dish and spread out evenly along the bottom (This prevents the enchiladas from sticking to the bottom). Spoon an even amount of mixture into each tortilla. Wrap up each tortilla and place in the dish alongside each other.

  7. Pour the remaining sauce and top and sprinkle with cheese.

  8. Place in the oven for 15 minutes or until golden on top.

Filling cooking.