Sweet Potato Black Bean Enchiladas

Vegetarian enchiladas filled with sweet potatoes, black beans, and corn.

Sweet potato wraps were one of the very first recipes that I made off of Pinterest a couple of years ago. And they have been one of my favorites ever since.

There are tons of ways to make sweet potato wraps. With chicken, with beef, with enchilada sauce, without enchilada sauce, ect. I have yet to find a sweet potato wrap recipe that I don’t like.

This recipe does not have any meat in it but it is still full of good stuff! The bulk of the filling consists of sweet potatoes (obviously), black beans, corn, and onions. It is seasoned with some garlic, chili powder, oregano, and cumin. I also like to add a little cream cheese to make the filling extra creamy.

Top these wraps with enchilada sauce and you have the PERFECT dinner! These are awesome as leftovers also, we pack them for lunches and they are still just as good!

Sweet Potato Black Bean Enchiladas

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Serves: 6 wraps

Ingredients

1 medium sweet potato
1 15.5 ounce can black beans
1 cup frozen corn
1 small onion, chopped
2 ounces reduced fat cream cheese, softened
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon cumin
6 whole wheat wraps
2 cups shredded cheddar cheese, divided
1 can enchilada sauce

Instructions

Preheat oven to 350 degrees. Spray a 13x9 baking dish and set aside.
Using a fork, poke holes in the sweet potato. Then wrap the sweet potato in a damp paper towel and microwave on high for 5-7 minutes until cooked through. Once the potato is cool enough to handle, peal the skin off.
In a large bowl, mix the sweet potato, black beans, corn, onion, cream cheese, garlic, cilantro, and cumin. Mix until well combined.
Divide the sweet potato mixture among the 6 wraps. Divide 1 and ½ cups of the cheese among the wraps, sprinkling it on top of the sweet potato mixture. Roll the wraps closed tightly and put seam side down in the prepared baking dish.
Pour the enchilada sauce evenly over the wraps and top with the remaining ½ cup of cheese. Bake for a half of an hour or until hot. Serve immediately.

Nutrition Information

Serving size: 1 wrap Calories: 483 Fat: 18g Carbohydrates: 58g Sugar: 5g Sodium: 1033mg Protein: 22g