Sweet Potato and Black Bean Enchilada with Kale and Goat Cheese *3 Variations, Vegan and Vegetarian options.

I’ve been on a mexican food kick lately and after hearing about someone eating sweet potato tacos I was compelled to search the internet for Sweet Potato Enchiladas this is a combination of a lot of research more than one single recipe. But this was my first recipe, and I derived my Enchilada sauce from it here.

The special touch to this recipe is coconut milk. Adding it into the Sweet Potato Mash Filling makes it so rich and flavorful by barely adding any at all! While making this, it made me realize adding a tiny bit of coconut milk to Baked Sweet Potato is extremely delicious all on it’s own… but that’s for another time….


Makes 3 Good Servings, 7 – 8 Enchiladas Total

Ingredients for Enchilada Sauce

  • 1 14 OZ can Fire Roasted Tomatos with Green Chilis
  • 1 T Oil (I used coconut)
  • Half an onion Diced
  • 1 t Cumin
  • .5 T Chili Powder
  • 1 t Oregano
  • 1 t Honey, Maple or Agave (I used honey – opt for maple or agave for Vegan)
  • water as needed
  • 2 cloves garlic minced

Ingredients for Enchiladas (Note options, variations, omit as desired)

  • 7 – 8 Corn Tortillas, my pan simply wasn’t large enough for 8, but there was enough extra filling for another.
  • 1 Large Sweet Potato
  • 1 C Cooked Black Beans
  • 1/4 C Coconut Milk
  • .5 C Onion
  • 1 Clove Garlic Minced
  • Optional: Kale
  • Optional: Goat Cheese (omit for Vegan)


  1. Preheat your oven to 400F.  Scrub your sweet potato, wrap it in foil, poke it with a knife a few times and bake for about 45 – 1 hour or until tender.
  2. Meanwhile, prepare your enchilada sauce. Heat oil in saucepan over medium heat.  Sauté the Garlic and Onion until tender, about 3 – 5 minutes. While Sautéing, stir in Cumin, Chili Powder, Oregano and Honey (or other option).  Add in your can of Fire Roasted Tomatos and mix everything together. No need to heat much here as you’ll be cooking the sauce with everything else anyway.  Add mixture to a blender and blend until liquified.  Add water as needed for thinner consistency.  About 1/4 cup was sufficient. Set aside.
  3. Once your potato is done baking, reduce oven temp to 350F. Carefully cut the sweet potato in half and scoop out the soft inside and place in a large bowl. Add Coconut milk and mash.  Fold in Black Beans, Onions and Garlic.  This will be your main mixture.  If you’re adding Kale, fold some in here as well.  About a cup of chopped kale would be enough, but add as much as you see fit.
  4. Heat your Tortillas so they won’t break when you fold them.  You can do this in the oven or microwave for a minute.
  5. Meanwhile, place about 1/2 C of your Enchilada sauce at the bottom of the Pan you intend to cook your Enchiladas.
  6. Now Prepare your Enchiladas! If you’re adding Goat cheese, crumble a bit on the bottom of the tortilla (if not, start at next step).
  7. Place your black bean, sweet potato (and optional Kale!) mixture on a tortilla and carefully wrap tightly and place folded side down so they do not unfold. Repeat until pan is filled.  If you have any extra filling or ingredients, simply throw it on the side of the enchiladas to cook along with everything. It will be delicious plated all together.
  8. Cover with remainder of enchilada sauce.
  9. Bake at 350F for 25 Minutes, let cool slightly, and enjoy!


I made a version that only had the Sweet Potato and Black Bean mixture, I made one that added Kale to that mixture. I made one that added Goat Cheese and Another that added both.

By far my favorite was the one with both Goat Cheese and Kale on the inside, but if you prefer a vegan option, or if you don’t feel like adding the extra fat, the plain Sweet Potato and Black Bean mixture is plenty delicious all on it’s own.