Sweet Potato & Black Bean Enchiladas

When I first began researching vegan recipes – I happened to find this amazing blog – Oh She Glows by Angela Liddon. I don’t doubt that you have already visited or follow it, because it is amazing! If you haven’t checked it out – don’t wait. Her recipes are amazing, her photography gorgeous, and she has a wide variety of dishes that are perfect for any occasion. She recently published The Oh She Glows Cookbook and it was the very first vegan cookbook I owned. Of course I sent the preorder link to my husband, and as the wonderful man that he is – it was delivered promptly upon release.

The first day I got the cookbook I went through and marked pages with post it notes – all of the recipes I was dying to try immediately. Of course half of that book is marked! And that doesn’t mean I don’t plan on making every recipe, it just meant that I was exhibiting self control. (sounds good?)
What grabbed my attention about these enchiladas was the avocado-cilantro cream sauce. I am not big on avacados, but I am trying. I also dislike cilantro. The smell of it is just so strong. But, as with anything else, I just see it as a challenge. I WILL love avocados. I swear. I mean I love them when they make delicious vegan chocolate icing, or pudding. But I can’t get into the straight up green avocado. The thing is, the picture she shared for the recipe made that avocado-cilantro cream sauce look amazingly delicious, and I couldn’t wait to try it!
So let me tell you – I loved the sauce. I did. I can’t deny it. I might even try avocado raw again, but let’s not get all crazy. One step at a time.

Sweet Potato & Black Bean Enchiladas

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 4-6


  • 2 cups sweet potatoes, peeled and diced
  • 1 Tbs olive oil
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • Sea salt & Pepper
  • 1 green pepper, diced
  • 15 ounce black beans, rinsed
  • 2 handfuls of spinach, roughly chopped
  • 2 1/2 cups enchilada sauce
  • 1 Tbs fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • Corn tortillas - about 5
  • For the avocado-cilantro cream sauce:
  • 1/2 cup fresh cilantro
  • 1 medium avocado, pitted
  • 2 Tbs fresh lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder


  1. Preheat oven to 350 degrees, and prepare a large baking dish - lightly greased
  2. Cook sweet potatoes - place sweet potatoes in a medium saucepan and cover with water. Bring to a boil on high, and then reduce heat to medium while continuing to simmer for about 7-8 minutes. Once fork tender, drain and set aside.
  3. In a large skillet, heat olive oil over medium heat., Add the onion and garlic, sauteing for about 5 minutes, or until onion is translucent. Season with salt and pepper.
  4. Add the green pepper, cooked sweet potatoes, black beans and spinach and cook over medium-high heat for about 4-5 minutes or until spinach is wilted.
  5. Remove skillet from heat and stir in 1/4 cup of the enchilada sauce, the lime juice and seasonings (chili powder, cumin and sea salt)
  6. Spread about 1 cup of enchilada sauce over the bottom of the large baking dish, tilting dish until distributed evenly.
  7. Scoop 1/2 to 1 cup of sweet potato filling into each corn tortilla - depending on the size of your tortilla. Roll them and place each one into the large baking dish, with the seam down.
  8. Spread the remaining enchilada sauce over the rolled tortillas, and spoon any leftover filling over top as well.
  9. Bake uncovered for 20-25 minutes, until they are heated through.
  10. While the enchiladas are cooking, prepare the avocado-cilantro cream sauce.
  11. In a food processor, process cilantro until minced finely. Add the flesh of the avocado, lime juice, sea salt, garlic powder and 3 Tbs of water and continue to process until smooth and creamy.
  12. Serve enchiladas, plated individually with drizzled avocado-cilantro cream sauce over each one.


Adapted from Oh She Glows, by Angela Liddon


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