Sweet Potato Black Bean Enchiladas

This is a super healthy version of traditional enchiladas.  They are full of flavor and crunch!


2 large sweet potatoes
1 can unsalted black beans, rinsed
1 red pepper, sliced in strips
1 red onion, cut in strips
1 jalapeno, diced
1 8 oz. can tomato sauce
½ cup low sodium chunky salsa
1 ½ t. cumin
1 ½ t. chipotle powder
½ t. medium chili powder
1 clove garlic, minced
2 cups red cabbage, chopped
10-12 whole wheat tortillas


Scrub and clean sweet potato, then pierce outer skin in several areas around potato.  Place sweet potatoes on a microwavable plate.  Using the sensor button for potatoes on the microwave, cook sweet potatoes until they are completely done.  Scoop out the centers and place in a small bowl.  Add ½ t. cumin and ½ t. chipotle powder to the sweet potatoes and mix well.  Set aside.

Place the onions in a small skillet over medium heat for 5 minutes.  The onions should start to caramelize.  Add the red peppers and jalapenos and sauté until soften.  Add one clove of minced garlic and sauté another minute and remove from heat.

In another small saucepan add the tomato sauce, salsa, remaining cumin and chipotle powder, chili powder and the remaining garlic.  Heat until mixture is warm. 

Take tortillas in a batch of 4 and place on a large dinner plate.  Pour about ¼ cup of tomato mixture on top of tortillas and lightly coat each tortilla. 

Scoop about 1/4 cup of sweet potato, a spoonful of black beans, a spoonful of onions, peppers and jalapenos at edge of tortilla.  Roll up and place in a glass baking dish.  Repeat this process until all the tortillas are filled.  Pour a ladle full of sauce on top of tortillas and bake uncovered for 20 – 25 minutes. 

Serve with red cabbage garnish and remaining sauce.