Black Bean & Sweet Potato Enchiladas.

Black Bean & Sweet Potato Enchiladas.


  • 2 Medium Sweet Potatoes (cubed)
  • 1 Tbsp Olive Oil
  • 1 C Canned Black Beans (Rinsed & Drained)
  • 1 C Corn
  • 1/2 C Green Onions (Chopped)
  • 1/2 C Queso Fresco (Crumbled) 
  • 5-8 Medium Corn Tortillas
  • 1/2 Cup Onion (Diced)
  • 2 Cloves Garlic (Minced)
  • 1/2 C Hoff Sauce
  • 1/2 C Vegetable Stock
  • 1 Tbsp Cumin
  • 1 Tsp Chili Powder
  • 1 Tsp Pepper
  • 1 Tsp Kosher Salt
  • 1/2 C Plain Greek Yogurt
  • 1/4 C Fresh Cilantro (Chopped)
  • Romaine Lettuce (Chopped)
  • 1 Avocado (Sliced)
  • Lime Wedges


Preheat oven to 375.

Prepare Filling: Peel and cube sweet potatoes. Coat with olive oil and bake for 25 minutes or until tender.

Make Bean Mixture: In a separate bowl mix rinsed beans, corn, and chopped green onion. 

Make Sauce: Add all ingredients into a bowl (or blender) and mix until smooth.

Set one cup of cheese aside for topping. Evenly spoon sweet potato & bean mixture into the center of each tortilla. Sprinkle each with cheese and 1 tablespoon of enchilada sauce. Roll up each tortilla and place side by side in a baking pan. Top with remaining enchilada sauce and spread evenly without pushing over the edges. Top with remaining cheese. Bake at 375 degrees for 20-30 minutes or until cheese is melted and sauce is bubbling. Remove and serve over or beside chopped romaine. Garnish with greek yogurt, cilantro, avocado and lime.