{"id":15754,"date":"2026-03-24T06:12:56","date_gmt":"2026-03-23T23:12:56","guid":{"rendered":"https:\/\/loudhdtv.com\/?p=15754"},"modified":"2026-03-24T06:12:56","modified_gmt":"2026-03-23T23:12:56","slug":"sweet-potato-black-bean-enchiladas","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=15754","title":{"rendered":"Sweet Potato Black Bean Enchiladas"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<br \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"502\" src=\"https:\/\/blog.myfitnesspal.com\/wp-content\/uploads\/2017\/11\/black-bean-1024x643.jpg\" class=\"attachment-large size-large wp-post-image\" alt=\"A red casserole dish on a white cloth holds several cheese and sauce-covered enchiladas. A small plate with shredded cheese sits to the left, alongside a bowl of chickpea curry, and a glass of water is visible in the background on the right. MyFitnessPal Blog\" \/><\/p>\n<p><span style=\"font-weight: 400\">Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.<\/span><\/p>\n<p><b>Active time:<\/b><span style=\"font-weight: 400\"> 15 minutes | <\/span><b>Total time:<\/b><span style=\"font-weight: 400\"> 35 minutes<\/span><\/p>\n<h3><strong>Sweet Potato Black Bean Enchiladas<\/strong><\/h3>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 medium (160g) sweet potatoes<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 15-oz. can of enchilada sauce, divided<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 15-oz. can no salt added black beans, rinsed and drained<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 10-oz. package frozen spinach, thawed and pressed to remove the liquid<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/4 cup salsa<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 tsp ground cumin<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">8 corn tortillas<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 cup shredded cheddar cheese <\/span><\/li>\n<\/ul>\n<p><b>Directions<\/b><\/p>\n<p><span style=\"font-weight: 400\">Preheat the oven to 400\u00b0F (200\u00b0C).\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Pierce sweet potatoes with a fork then microwave them until they are tender, about 8-10 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Lightly spread 2 tbsp of enchilada sauce over the bottom of a large baking dish to prevent sticking.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Peel and dice the cooked sweet potatoes into 1\/2 inch cubes, then place them in a large bowl. Add the black beans, well-drained spinach, salsa, cumin and 2 tbsp of the enchilada sauce and stir until evenly combined.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Warm the tortillas so they\u2019re soft and pliable by wrapping them in a damp paper towel and microwaving for 30\u201345 seconds. Working one at a time, spoon about \u00bd\u2013\u00be cup of filling across the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Pour the remaining enchilada sauce evenly over the tortillas and top with the shredded cheddar cheese. Bake until the filling is heated through and the cheese is melted, about 20 minutes. Let cool slightly before serving.<\/span><\/p>\n<p><b>Serves:\u00a0 4 |\u00a0 Serving Size: 2 enchiladas<\/b><\/p>\n<p><b>Nutrition (Per serving):<\/b> <i><span style=\"font-weight: 400\">Calories: 379; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 14mg; Sodium: 1032mg; Carbohydrate: 61g; Dietary Fiber: 13g; Sugar: 11g; Protein: 16g<\/span><\/i><\/p>\n<p><b>Nutrition Bonus: <\/b><i><span style=\"font-weight: 400\">Vitamin D: 1%; Calcium: 20%; Iron: 21%; Potassium: 1226mg; Vitamin A: 35%; Vitamin C: 18%<\/span><\/i><\/p>\n<p><i><span style=\"font-weight: 400\">Originally published November 13, 2017; Updated March 2026<\/span><\/i><\/p>\n<p>The post <a href=\"https:\/\/blog.myfitnesspal.com\/sweet-potato-black-bean-enchiladas\/\">Sweet Potato Black Bean Enchiladas<\/a> appeared first on <a href=\"https:\/\/blog.myfitnesspal.com\">MyFitnessPal Blog<\/a>.<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<br \/><a href=\"https:\/\/blog.myfitnesspal.com\/sweet-potato-black-bean-enchiladas\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly. Active time: 15 minutes | Total time: 35 minutes Sweet Potato Black Bean Enchiladas Ingredients 2 medium (160g) sweet potatoes 1 15-oz. can of &hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-15754","post","type-post","status-publish","format-standard","hentry","category-health"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/15754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15754"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/15754\/revisions"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}