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Sweet Potato & Black Bean Enchiladas with Avocado Crema

  • Author: Eat Drink Shrink
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 enchiladas 1x




  • 1 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 large red onion (diced)
  • 2 cloves garlic (minced)
  • 15 oz. can black beans
  • 2/3 cup pickled jalapeños (chopped)

Sweet Potatoes:

Avocado crema:

  • 2 avocados
  • 1/2 cup vegan sour cream
  • 10+ sprigs cilantro
  • 2 tbsp lime juice
  • salt/pepper


  • 6 large tortillas
  • 1 8oz can Enchilada Sauce
  • 1 bunch cilantro
  • 1/2 red onion
  • 1 avocado garnish


  1. Preheat oven to 425 degrees. Wash and slice potatoes, coat in olive oil, lime juice, spices, salt/pepper. Bake for 30 minutes, tossing mid bake, until soft and slightly crispy. Set aside.
  2. In a large skillet over medium heat, saute diced onion and minced garlic, for about 5 minutes. When onions are tender, reduce heat and add cumin, chile powder, rinsed black beans and jalapeños. Toss in the cooked sweet potatoes, set aside.
  3. Preheat oven to 350 degrees. Add about 1/2 cup of enchilada sauce to the sweet potatoes and black bean mixture. Toss and coat.
  4. In a glass dish cover the bottom with a layer of enchilada sauce. (optional, I prefer not to as it makes enchiladas more soggy)
  5. Distribute the sweet potato mixture in the center of tortillas. Roll up the tortilla, placing them seam side down. Top with remaining sauce. Bake for about 25 minutes. Make the avocado cream.
  6. Avocado crema: throw everything in a food processor, blend until smooth. Store in the fridge until ready to use!
  7. To serve: garnish with avocado crema, cilantro, avocado, and red onion.


*Skip the enchilada sauce at the bottom of the dish to be enjoy them throughout the week! (they will get soggy otherwise)

  • Category: Enchiladas
  • Cuisine: Lunch/Dinner


  • Serving Size: 1
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