This is a yummy variation of a classic dish. Trust me, it's way better than it sounds. Serve with sour cream and/or salsa if desired.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.

  • Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.

  • Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.

  • Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.

Cook's Note:

You can use smaller 8-inch tortillas and make more of them. Just decrease the filling to about 1/3 cup in each.

Nutrition Facts

683 calories; protein 24.9g 50% DV; carbohydrates 89.7g 29% DV; fat 25.7g 40% DV; cholesterol 55.7mg 19% DV; sodium 1480.9mg 59% DV. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 4 stars
04/18/2019
Sounded kind of crazy but turned out pretty good! Read More
(1)
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/17/2019
Sounded kind of crazy but turned out pretty good! Read More
(1)
Rating: 5 stars
05/10/2019
I made one batch with no cream cheese or cheese on the top and my daughter in law ate 2 of them, she loves it. The 2nd one I made with spinach tortillas and I added a half can of beans. It was a big hit! Read More
(1)
Rating: 4 stars
06/25/2018
I had my doubts about this recipe and was pleasantly surprised. It was really good. We added cayenne because we like it spicy and used corn tortillas instead of flour. Flour tortillas get that gummy texture when they are wet which I find unpleasant to eat. Read More
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Rating: 5 stars
10/10/2019
Really love these! Read More
Rating: 4 stars
04/19/2017
This was so good! Needed it to be gf so used corn tortillas that I fried in a little oil. Just microwaved the 2 big sweet potatoes to save time. We like cheese a lot so sprinkled a little inside the enchilada before I rolled it. Instead of cooking spray just spread a little sauce on the bottom of a 9x13 (had lots of filling). Topped with extra green onions and cilantro just before serving. Easy and delicious will definitely make again! Read More
Rating: 5 stars
04/09/2020
Amazing! I used green enchilada sauce instead of red. I also added chicken because my husband is a meat guy. This is a delicious enchilada. Read More
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Rating: 5 stars
08/10/2020
This is way more amazing than it sounds! This is my 'go-to' dish for company. Everybody always raves about it. I usually serve cornbread with it, and a salad. One of the great things about it is that you can fix the enchiladas the day before, and then cover with the sauce and cheese and put it in the oven. Perfect for entertaining! Read More
Rating: 5 stars
08/26/2018
Loved this and so did my vegetarian daughter!! Read More
Rating: 5 stars
10/31/2018
I followed the recipe exactly. These enchiladas were delicious! Great option for meatless Mondays. I will absolutely be making this recipe again. Read More