Sweet Potato, Squash & Black Bean Enchiladas

I found this Sweet Potato, Squash and Black Bean Enchiladas recipe in my Thug Kitchen Cookbook. Learn more about this interesting take on a cookbook by watching this video: https://youtu.be/Ar7g_26QWu0


Enchilada Sauce:

  • 2 1/4 cups vegetable broth
  • 1/3 cup tomato paste
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 3 cloves garlic, minced
  • 2 teaspoons tamari


  • large sweet potato, chopped into nickel-size pieces
  • 2 teaspoons olive oil
  • 1/2 yellow onion, chopped
  • medium yellow squash, grated
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 15 ounce can black beans
  • 1 teaspoon maple syrup
  • 6-8 whole wheat tortillas
  • 1/2 cup soy sation shredded cheese


  1. Make the enchilada sauce: In a medium saucepan, whisk together all the ingredients and simmer 15-20 minutes, stirring occasionally.
  2. Cook the sweet potato: Fill a medium saucepan with an inch or two of water and bring to a boil. Add sweet potato pieces to a metal steamer basket and place in saucepan. Cover and steam until tender, 10-15 minutes, then dump into a bowl and mash.
  3. While the sweet potato steams, heat the oil in a large skillet. Add onions and saute 3-5 minutes. Toss in the squash and cook for another 1-2 minutes. Add the black beans, chili powder, cumin, salt and garlic then cook additional 2 minutes. Fold in mashed sweet potato and maple syrup. Turn off heat and mix well.
  4. Preheat oven to 375 degrees.
  5. Cover the bottom of 9×13 baking dish with 1 1/2 cups of enchilada sauce. Fill each tortilla with a couple spoonfuls of filling, roll them up and place seam-side down in dish. Cover the enchiladas with remaining sauce.
  6. Cover dish tightly with foil and bake for 20 minutes.
  7. Remove foil. Top enchiladas with shredded soy cheese and bake uncovered for 5 minutes.
  8. Let cool a few minutes before serving.


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