Spicy Sweet Potato & Bean Enchiladas

All things Mexican float my boat, especially Mexican cuisine. This one is a favourite in our house. Left over enchiladas freeze well and any surplus mixture is lovely served as a bean casserole with rice.



1 large sweet potato
1 teaspoon of chilli powder (less or more depending on how hot you want them)
1 teaspoon garlic powder
1 tablespoon cumin powder
dash of cayenne
1 teaspoon dried oregano
1/4 cup diced red onion
1 cup kidney beans, washed well and drained
1/2 cup diced capsicum
1/2 cup cooked brown rice
1/4 cup of corn kernels
3/4 cup tomato puree
1 can crushed tomatoes
1 teaspoon pure maple syrup
6 soft tortillas
1 x 400 gram tin of tomato based sauce of your choice

salt and pepper to taste



Peel and cut the sweet potato into large chunks, and steam until tender. When it’s cooked, mash it until you get a smooth texture and set aside.

Combine the chilli powder, garlic powder, cumin, cayenne, and oregano and set aside.

Sauté the red onion on a medium to low heat in a small amount of water until soft and slightly translucent. Add the mixed spices you had set aside and cook for a minute or so.

Add the kidney beans, capsicum, rice, corn, tomato puree, crushed tomatoes and maple syrup. Cook on a slow to medium heat for 10 – 15 minutes. Stir occasionally so it doesn’t stick to the bottom of the pan. Continue cooking until the mixture thickens. Check the seasoning and add salt and pepper to taste.

Lay the tortillas on your bench. Spread the mashed sweet potato down the centre of each tortilla. Top with the black bean and vegetable mix, roll and place on an oven tray

Top the enchiladas with a tomato based sauce of your choice. I just use whatever is in the fridge that needs using up which is why the dish pictured is topped with chopped vegetables. I often top with “Enchilada Capsicum sauce” from the Mexican section of the supermarket as it has a nice kick to it.

Pop into a preheated oven at 180c.  Cook until the enchiladas have heated through and start to brown. Serve with salad.


Yields: 6 serves.

Freezing: Can be frozen.

Notes: Left over enchiladas taste even more amazing the next day.

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