Black bean sweet potato enchiladas with cilantro lime sauce are seriously delicious, easy, and healthy! What more could we ask for?! We whipped up the fastest (low sodium) enchilada sauce you can imagine, and topped these babies with delicious, tangy, and mildly spicy cilantro lime sauce that we made from scratch. But don’t worry, there’s nothing difficult about any of this!Jump to Recipe
FAQs and Substitutions
It depends on the brand and type, but you’ll really want to read the nutrition facts label to be sure. Corn tortillas are usually made with less (and sometimes no) salt. Wheat tortillas are sometimes high in sodium to the tune of 300mg per tortilla! That may not sound like much, but consider you’ll probably eat more than one, and fill it with other typically high sodium foods like olives, cheese, salsa, and some sort of protein cooked with taco seasoning. You can easily end up with a meal that exceeds your sodium allotment for the whole day!
In this recipe, you could use any white potato instead of sweet potatoes. If you still have them around, you could also use a pumpkin (not canned pumpkin), butternut squash, or any other kind of winter squash you like. If you have frozen butternut squash, you can use that to cut your prep time considerably!
Here are links to the related recipes: DIY Salt Free Taco Seasoning, Healthy Enchilada Sauce, and Cilantro Lime Sauce. The Cilantro Lime Sauce starts with soaking cashews for a bit, so you’ll want to get those going at least an hour beforehand, but they can soak overnight, too.
Yep. Any bean would be awesome in these enchiladas!
Yes, but read the label for the amount of sodium in the sauce, and look for one that’s lower. You’ll need about 3-4 cups of sauce.
Cheese is a usual ingredient in enchiladas. In fact, most Mexican-inspired recipes tend to be covered in cheese, don’t they? Cheese is high in sodium and saturated fat, two contributors of heart disease. And while a little cheese won’t cause heart problems, are we really in need of more recipes covered with it? That’s why I decided to leave it out, and allow the other flavors to shine through. You can feel confident in the heart healthiness of these enchiladas! ❤
If you make Black Bean Sweet Potato Enchiladas, let me know in the comments!
And check out these related recipes!
Black Bean Sweet Potato Enchiladas
Black bean sweet potato enchiladas with cilantro lime sauce are seriously delicious, easy, and healthy! What more could we ask for?!
- 8 Corn or Whole Grain Tortillas, without added salt if possible (6-8 inches in diameter)
- 3 cups cubed Sweet Potatoes
- ½ Red Onion, minced
- 1 Tbsp Olive Oil
- 1 tsp DIY Salt Free Taco Seasoning
- 1 can No Added Salt Black Beans, drained and rinsed (1 ½ cups)
- 1 recipe Healthy Enchilada Sauce (see notes)
- Cilantro Lime Sauce (see notes)
- Sliced Jalapenos
- Chopped Cilantro
Preheat oven to 400° F.
Toss sweet potato cubes with the minced red onion, taco seasoning, and oil, until well combined.
Roast for 20-25 minutes, until the onions are caramelizing and sweet potatoes are starting to brown.
Scoop the sweet potato mixture into a bowl, and combine with black beans and about ¼ cup enchilada sauce. Set aside for a moment.
Reduce oven heat to 350° F.
In the bottom of a 9×13 (or similarly sized) casserole dish, pour about ⅓ of the remaining enchilada sauce.
Arrange the 8 tortillas on a flat surface, and divide the filling evenly among them.
Carefully roll each enchilada, and place in the casserole dish, seam side down.
Pour the remaining enchilada sauce over all the enchiladas.
Bake for 20 minutes, until the edges of the tortillas are starting to brown.
Remove from the oven, drizzle with desired amount of Cilantro Lime Sauce, and any other toppings as you like.