Sweet Potato and Black Bean Enchiladas

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CSA Week 3

This past Tuesday was week three of my Vollmer Farm CSA share. This share contained strawberries, asparagus, sweet potatoes, carrots and red candy onions.

Today’s recipe will utilize the sweet potatoes and onions. I’ve mentioned before that we could possibly become a vegetarian family, especially for the 20 weeks of our CSA share if it weren’t for two minor details…1)bacon and 2)Baby B’s disdain of all things beans.

I was ready to just ignore Baby B’s cries of injustice when I served this dish full o’beans but alas, the complaints didn’t come! Imagine my surprise when the lone bean hater devoured her dinner! Seriously, that never happens when beans are on the menu! That’s how good these enchiladas are.

The secret weapon in this recipe is the humble old sweet potato. Sweet and delicious, it can be used in so many things, not just a side smothered in butter and cinnamon sugar – not that there is anything wrong with that! I stumbled upon the recipe at Marcus Samuelsson’s blog.

Chef Samuelsson runs several restaurants but the one that intrigues me most is Red Rooster in Harlem, NY. It’s on my list of places to dine the next time we visit NYC. The recipe that inspired me can be found here. My tweaks were very small – flour tortillas for corn, red candy onions instead of yellow onions (hey, it was in my CSA share, had to use them!) an added dash of chipotle chili powder and a little extra cheese…cheese is my weakness.

Also, the salsa verde I used was from a jar, I’m sure Chef Samuelsson makes his from scratch! First things first, I peeled, cubed and roasted about 2 1/2 cups of sweet potatoes.

That’s single layer, 425 degree oven for 20-30 minutes, until tender. While that was going, I prepped my other ingredients. When the potatoes were ready, I added them to a large bowl and gently mashed them, then I added the black beans, garlic, spices, onion, green chiles, salt and pepper and a good handful of Pepper Jack cheese. Give this a stir and you’ve got your filling.


Now it’s time to assemble your enchiladas! Put a couple of spoonfuls of salsa verde on the bottom of your baking dish. Pile a generous scoop onto a tortilla (if using corn, you’ll have to warm them a bit to make them more pliable), gently roll and repeat!When you finish, top with remaining salsa verde and sprinkle with cheese – as little or as much as you want.

Pop it in the oven. While it cooks, cut up an avocado and drench it with lime juice – for taste and to keep it from turning brown. Avocado, sour cream and even some fresh diced tomatoes make excellent toppings for this dish. I made extras because, well honestly because I misjudged how big my potatoes were! Let me tell you, these puppies reheat great in the microwave and made for a very delicious and satisfying lunch the next day! Try this out for your next Meatless Monday dinner…or for any dinner. I hope your family enjoys this as much as mine did. If you happen to have a hater of the beans like I do, let me know what the hater thinks of this…Baby B is slowly making her way to the bean side!


Sweet Potato & Black Bean Enchiladas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6


  • 1 15-oz can black beans, rinsed and drained
  • 4 cloves garlic, minced
  • 2 cups cubed, roasted sweet potatoes
  • 1 jar salsa verde
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp chipotle powder
  • 1 TBSP chili powder
  • 3 red candy onions (or one large shallot, or 1 medium sweet onion), chopped
  • 1 small jar diced green chiles
  • flour tortillas
  • Monterey Jack or Pepper Jack cheese, shredded


  1. Roast sweet potatoes for 20-30 mins at 425
  2. Reduce oven temp to 350
  3. Mash sweet potatoes with fork
  4. In a large bowl, gently combine sweet potatoes, beans, garlic, onion, spices, diced green chiles, 1 handful of cheese and salt/pepper to taste
  5. Lightly cover bottom of baking dish with salsa verde
  6. Assemble enchiladas and place seam side down in baking dish
  7. Top with remaining salsa verde and cheese
  8. Bake 20-25 minutes until golden and delicious



I'm a mom. I love to cook. I especially love to cook food my kids will eat! I grew up outside of Rolesville, moved away for college in 1988, UNC of course - go Tarheels! After college I had some pretty cool jobs in advertising and PR, lived in NYC, South Florida, Kentucky...married my Hubs, quit my job, and had a couple of kids, Big Guy and Baby B. We moved back to Wake Forest almost 10 years ago. Baby B was diagnosed with food allergies at 6 months old. I had to learn how to feed her safely so I had to learn how to cook, really cook. I'm still a work in progress but my family and friends have happy bellies. Growing up in a small town means sourcing locally is always important to me...organic is too.

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Tarheelmom Posted by on April 21, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.