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Black Bean Enchilada (Vegetarian)

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Enchilada, Mexican Food, Vegetarian
Servings: 8 servings
Author: Silvia Ribas


  • 8 flex oat bran, whole wheat tortillas
  • medium sweet potato shredded
  • small white onion chopped
  • shredded cheese about 1 cup
  • 1 can organic black beans rinsed
  • 1 cup enchilada sauce Homemade Enchilada Sauce
  • pinch of salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • fresh cilantro and scallion


  • Heat oil in a skillet. Add onion and cook until soft. Add shredded sweet potato, salt, garlic and onion powder, stir and sauté for about 5 mins. Remove from heat.
  • Pre-heat oven to 350F degrees. Now, let's assemble the enchiladas (see picture above).
  • Place an individual tortilla on a plate. Spread 1 tbsp of enchilada sauce in the center of the tortilla. Then add a line with 2 tbsp sweet potato, 2 tbsp beans, a handful of cheese and sprinkle with fresh scallion. Roll the tortilla tight.
  • Cover the bottom of the casserole or pyrex dish with enchilada sauce then place rolled enchiladas tightly next to each other. Pour remaining enchilada sauce over the rolled enchiladas. Sprinkle with cheese and bake for 20 minutes.
  • Remove from oven. Garnish with fresh cilantro and scallion, more beans if you wish. Serve with fresh lime slices and avocado.