Tacos and burritos, step aside. Make way for these ever so tasty, super satisfying, healthy enchiladas!

With all this talk of traditional Thanksgiving food, we thought it was time to spice things up with these Sweet Potato & Black Bean Enchiladas (see recipe below). These babies are made from a mix of savory and (naturally) sweet ingredients, like sweet potatoes, corn and black beans. And of course, they wouldn’t be complete without the oh so important greens! Choose from spinach, baby kale or baby chard. Whatever tickles your fancy.


Garnished with Cilantro Avocado Cream Sauce and Broccoli slaw, there’s no need to pile on the cheese.


Let your creativity soar by swapping out or adding different ingredients. Why not add purple sweet potatoes? Their striking purple color adds something special to the dish and like all SWEET POTATOES they’re rich in vitamin C and potassium.





Adapted from Oh She Glows and Thug Kitchen

Yields 8 Enchiladas

  • 2 1/2 cups vegetable broth
  • 1/3 cup tomato paste
  • 2 1/2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 2 to 3 cloves minced garlic
  • 2 tsp soy sauce or tamari
  • 1 tbsp fresh lime juice


Dump everything but the lime juice into a medium sauce pan and simmer. Stir to smooth consistency and let simmer for 10 to 15 minutes, until the sauce has time to thicken up a little. Add lime juice and turn off the heat. Set aside to cool while you make the filling.



  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped (~2 cups)
  • 2 garlic cloves, minced
  • 1 cup sweet potato, chopped (or zucchini)
  • 1 bell pepper, chopped
  • 1 cup fresh or frozen corn (thawed)
  • 1 tbsp diced fresh jalapeño
  • 1 can black beans (~2 cups), drained and rinsed
  • 1 tbsp nutritional yeast (optional)
  • 1-2 tbsp fresh lime juice, to taste
  • 1/2 tsp Himalayan salt, or to taste
  • 1/2 tsp garlic powder
  • 1 tsp chili powder, or to taste
  • 8 small corn or whole wheat tortillas (we use Mi Rancho’s Organic Corn Tortillas)
  • Cilantro Avocado Cream Sauce and Broccoli slaw (recipe below)


1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.

2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

3. Now add in your enchilada sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.


Yields ~1.25-1.5 cups


  • 1 & 1/4 cup avocado flesh
  • 2 tbsp water, or more as needed to thin out
  • 2-3 tbsp lime juice, to taste
  • 1 tsp apple cider vinegar (optional)
  • 1 cup packed fresh cilantro
  • 1 tsp kosher salt, to taste
  • 1/2 tsp garlic powder
  • 3/4 tsp ground cumin
  • Black pepper, to taste
  • Red pepper flakes or cayenne pepper, to taste
  • 1.5 cups Organic Broccoli slaw (available at Trader Joe’s)


1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended.

2. Stir sauce in with broccoli slaw and serve immediately for best results.

Happy cooking!

Coach Jentry