Black Bean & Sweet Potato Enchiladas


1         each               Diced sweet potatoes
1         each               Can of black beans, liquid strained out
½        lbs.                 Shredded Monterey jack cheese
4         oz.                  Feta cheese, crumbled
1         jar                   Saucy Habanero Salsa
½        each               Spanish onion, diced
1         each               Jalapeños peppers, minced
2         each               Corn, shucked (kernels)
¼        cup                 Cilantro, chopped
6         each               Flour or corn tortillas 12 in. non-GMO tortillas
2         cup                 Canola oil
2         tsp.                 Ground cumin
2         tsp.                 Ground coriander
1         tsp.                 Smoked paprika
2         tsp.                 Ground black pepper
2         tsp.                 Kosher salt



  1. Toss sweet potatoes with some vegetable oil, 1 tsp. each of cumin, coriander, smoked paprika and 1 tsp. of salt and pepper. Lay out evenly on sheet pans and bake on parchment paper in 375-degree oven for 20 minutes or until caramelized.
  2. Saute onions & jalapeños in vegetable oil until they begin to caramelize, then add corn and remaining spices and cook for another 5 minutes. Add in black beans and cook for 7 minutes until well incorporated, remove and cool.
  3. Combine sweet potatoes, black bean mixture & feta cheese and fold in together, trying not to mash up the sweet potatoes too much.
  4. Lay out tortillas and add even amounts of mixture into each tortilla and roll up.
  5. Line bottom of baking dish with a layer of salsa, then layer rolled tortillas inside.
  6. Top off with remaining salsa and then top with shredded cheese and bake covered with parchment and aluminum foil and bake for 30 minutes at 350-degrees.
  7. Uncover and reheat for service, add chopped cilantro and serve

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