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After having leftovers and boring hot dogs the past couple days, today I made dinner using a unique recipe shared by my friend Cara. She introduced me to the idea of using sweet potatoes and black beans as fillings for burritos. Well, I felt adventurous and made pork filled enchiladas using sweet potatoes and black beans.


  • 1 can peeled, cubed sweet potatoes
  • 1 can cooked black beans
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 T. lemon juice
  • 1 tsp. salt
  • 4 tsp. ground cumin
  • 4 tsp. ground coriander
  • 1 1/2 cup roasted, shredded pork
  • 12 eight-inch soft corn tortillas
  • tomato salsa, sour cream, and cheese for topping


  • - Preheat oven to 350.- Rinse sweet potatoes with water in a colander to washaway any light syrup it was packed in.
  • - Rinse black beans with water as well.
  • - Combine potatoes, beans, garlic, onion and lemon juiceand process in food processor.
  • - Place sweet potato mixture in a bowl and add seasonings.- Add shredded pork and fold into mixture.
  • - Spray with nonstick spray a large baking dish.
  • - Spoon about 2/3 to 3/4 C. of the filling into center ofeach tortilla, roll closed, and place seam side downin baking dish.
  • - Cover tightly with foil & bake 30 min or until hot.
  • - Serve topped with salsa, yogurt and cheese...or any of your fave toppings.
  • I topped my enchiladas with Fage greek yogurt and shredded cheese, along side of a sweet corn, black bean and tomato salad

Categories: Mexican 
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