Delicious and Nutritious Sweet Potato Enchiladas

This morning I had a case of the Mondays and considered not working out, but I’m glad I did :).  I thought I was going to have a bad run because I had a nasty fall on black ice this weekend and my first few minutes of running were a bit painful.  But after 10 minutes the pain subsided and I got in my running groove.  I ran 35 minutes without a walk break!  I love improving :).

Moving right along to dinner last night – I made incredibly tasty sweet potato enchiladas.  With homemade enchilada sauce!

If you’re from Texas or any big Mexican food state, you might be doubting the authenticity and yum factor of these veggie enchiladas.  As a native Texan, I can promise you they are worth making!  In fact, I think I like them even better than normal chicken or beef enchiladas. And they’re much healthier than anything you can get out at a Mexican restaurant.

Luke thought it would be fun to compare the nutritional data of my enchiladas and the enchiladas at a chain restaurant.  Take the Cheesecake Factory as an example.  One plate of enchiladas at the Cheesecake Factory will cost you 1544 calories, 100% of your daily fat, 105% of your daily saturated fat, and give you 35 grams of protein.  One serving of my sweet potato enchiladas, on the other hand, will only cost you 468 calories, 18% of your daily fat, 17% of your daily saturated fat and give you 19 grams of protein.  My enchiladas are also incredibly rich in vitamins A and C, and have good levels of calcium and iron.

Ready to stimulate your taste buds?

First make your enchilada sauce.

Mix your chili powder, cumin, onion power, garlic powder and flour in a small bowl.

Add your tomato sauce, water and spice mixture to a sauce pan over medium heat and stir to combine.  Cook for 5 minutes. Then turn heat to low to keep the sauce warm.

Then begin making your enchiladas.

First, chop your sweet potato.

Boil your sweet potatoes for 15 minutes until soft.

Mash the sweet potatoes and set aside.

Chop the rest of the veggies.

Add veggies and spices to a skillet over medium heat.

Mix everything together and cook for 5 minutes.

Then add beans and chopped spinach and cook for another couple minutes.

Sauce the bottom of your enchilada pan.

Assemble your tortillas.  First add sweet potato, then veggie mixture, and top with a little salsa.

Then tightly roll the tortilla and place seam side down in the pan.

Continue until you’ve used up everything.

Then top the tortillas with sauce.

And cheese if you wish!

Then bake at 350 for 20 minutes and enjoy!

Simple Enchilada Sauce


  • 1 14 oz can of tomato sauce
  • 1 1/2 cups water
  • 4 tbsp plus 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp whole wheat flour
1) Mix spices and flour together in a small bowl.
2) Add tomato sauce, water, and spices to a saucepan and combine over medium heat for 5 minutes.
3) Turn heat to low to keep sauce warm until ready to use.

Delicious and Nutritious Sweet Potato Enchiladas

Adapted from Fannetastic Food


  • 6 whole wheat tortillas
  • Enchilada sauce – can use a 12 oz can if you don’t want to make it
  • 1 can white beans
  • 1 sweet potato, chopped
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 jalapeño, diced
  • 2 cloves of garlic, minced
  • 1 cup spinach, chopped
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cilantro
  • your favorite salsa
  • 1/2 grated cheddar cheese (optional)


1) Chop your sweet potato and boil it for 15 minutes, until soft.

2) Drain and mash the sweet potato and set aside.

3) Preheat oven to 350.

4) Add your chopped onion, pepper, jalapeño and spices (cumin, chili powder, and cilantro) to a pan over medium heat.  Cook for 5 minutes.

5) Add your beans and chopped spinach to the pan and cook for an additional 2 minutes.

6) Sauce the bottom of your baking dish with enchilada sauce.

7) Begin assembling your tortillas.  First add a layer of sweet potato, followed by the veggie mixture and a couple spoonfuls of salsa.

8) Roll the tortilla up and place seam side down in the baking dish.  Repeat until you’ve used up the fillings.

9) Add more enchilada sauce to the top of the rolled tortillas.

10) Add cheese to the top of the tortillas, if you wish.

11) Bake the enchiladas for 20 minutes.

12) Enjoy!

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5 Responses to Delicious and Nutritious Sweet Potato Enchiladas

  1. avigail says:

    Amazing run. You are really motivating me. At one point about 2 years ago I ran a lot but it was interval running. The most I did was 6 miles – it took me 75 minutes, but I did it! Then I stopped running and when I do that, my asthma gets the best of me when I start up again. Yesterday I ran for about 45 minutes in intervals. I hope to one day be able to do it straight through and not in intervals, although they do say that it’s better for your joints and helps injury prevention, fyi!

    On to the recipe. I am making that enchilada sauce! I don’t eat sweet potato (it’s orange) but charlie loves it. So here’s a tip. Instead of boiling your sweet potato, which drains nutrients out of it, wrap it in a very tight seal of saran wrap (Or you can put it in a tupperware and wrap it tightly with saran wrap. Microwave for 6 minutes. Viola! Plus, 6 minutes in the microwave is much more energy efficient than 15 minutes on the stovetop! Win-win. I make Charlie a sweet potato every other day for him to take to work (he eats a half/day) and I do it this way – SO easy.

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  4. Val says:

    These look awesome!! Question though, do you think if I let them cool when they’re out of the oven, and then wrapped them up individually they would freeze well?

    • Caroline says:

      I’m not sure I would recommend freezing them just because of the sauce. It’s hard to freeze something with sauce on top of it. It would probably work, but it likely wouldn’t be quite as good. I have refrigerated them for a few days in their original baking pan and reheated them in the oven, and they hold up well like that.

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