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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