Sweet Potato and Black Bean Enchiladas from Trader Joe’s




Sweet Potato and Black Bean Enchiladas from Trader Joe’s

With just a few ingredients you can make these delicious Sweet Potato and Black Bean Enchiladas from Trader Joe’s easily. All of the ingredients are conveniently available at Trader Joe’s – no running from store to store to get them all. You can make the enchiladas and follow the recipe following for the Avocado-Cilantro Cream Sauce or use ready-made guacamole, or if you are someone who eats dairy, you can use a little of Trader Joe’s Cilantro Salad Dressing mixed with a little yogurt for a flavorful sauce.

Trader Joe’s sells an Organic Black Bean and Corn Enchilada in the freezer for those days when you have no time to cook but for when you do, these are great.

I have adapted the recipe from The Oh She Glows Cookbook by Angela Liddon.

The recipe is Plant-Based, Vegan, Vegetarian, Gluten-free, dairy-free, soy-free, oil-free and nut-free.


Note: I often cook sweet potatoes in the oven to use for a snack later in the week when I am cooking something else. If you know that you will be making this dish in the next couple of days and you are baking something, put a couple of washed sweet potatoes on a baking sheet and cook them alongside whatever else you are baking.


Sweet Potato and Black Bean Enchiladas from Trader Joe’s

Serves 4

For the filling you will need:

2 cups of sweet potato, peeled and chopped small, or use peeled cooked sweet potatoes and chop them into small pieces

1 red onion, chopped

1 bell pepper, chopped

1 (15-ounce) can black beans, drained and rinsed

2 large handfuls fresh spinach, roughly chopped

2 large cloves garlic, minced or 2/3 teaspoon Trader Joe’s Minced Garlic

1 (10-ounce can) enchilada sauce or Trader Joe’s enchilada sauce (comes in 12-ounce bottles)

1 tablespoon fresh lime juice

11/2 – 2 teaspoons chili powder, to taste

1/2 teaspoon ground cumin

8 Trader Joe’s Corn Tortillas


Sliced limes



For the Avocado-Cilantro Cream Sauce:

1/2 cup fresh cilantro

1 medium avocado, pitted

2 tablespoons lime juice

1/4 teaspoon sea salt

1/2 teaspoon garlic powder

Fresh cilantro leaves, for garnish


  1. Preheat the oven to 350°F (325°F if using a glass dish). Lightly spray vegetable spray on a 9- x 13-inch rectangle baking dish.
  2. If using raw sweet potato, put them in a medium saucepan and add enough water to cover them. Bring the water to a boil and reduce the heat and simmer for 5 to 7 minutes, or until they are fork-tender. Drain.
  3. Add 3 tablespoons of water to a large skillet and add the onion; saute for about 6 minutes, or until the onion is translucent. Add the bell pepper, cooked sweet potato, bell pepper, spinach and garlic. Increase the heat to medium-high and cook until the spinach is wilted.Enchilada 3
  4. Remove the skillet from the heat and add in 1/4 cup of the enchilada sauce, lime  juice, chili powder and cumin.
  5. Spread 1 cup of the enchilada sauce evenly over the bottom of the baking dish.
  6. To fill the enchiladas, first soften the corn tortillas by either steaming in a little water or microwaving them until soft. Place about 1/2 cup of the filling onto the center of each tortilla, roll them and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas as well as any remaining filling.
  7. Bake the enchiladas, uncovered, for 20 to 25 minutes.
  8. Optional – to make the Avocado-Cilantro Cream Sauce, put the cilantro in a food processor and process until it is minced. Add the avocado, lime juice, sea salt garlic powder and 3 tablespoons water and process until creamy. Add more water if a thinner sauce is desired. Serve the enchiladas with the cream sauce (optional) and fresh lime juice and garnish with cilantro.  Add a green salad and warm rice or quinoa and dinner is done!

Per serving without sauce: 298 calories, 2.2 g fat, 630 mg sodium (depending on which enchilada sauce used),                   61 g carbohydrate, 16 g fiber, 11 g fiber

Options: Use a round dish and alternate the tortillas with the filling to make a stack. Use 4 to 6 tortillas instead of 8.

Use butternut squash in place of sweet potatoes.


©Jamie Davidson, M.S., 2017


If you are looking for some more great ways to use Trader Joe’s healthy shortcut products, check out my Trader Joe’s cookbooks!

Quick and Healthy Meals from Trader Joe’s

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and Livin’ Lean with Trader Joe’s. coverll40

Weight Watcher Points are available on my Jamie Davidson Cooks! Web site.

Recipes for Gluten-free, dairy-free, vegan and vegetarian recipes are included in both cookbooks.

Find more recipes and ideas on my Facebook page: Trader Joe’s Recipes

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Jamie Davidson, M.S. has taught busy (and hungry) people how to eat nutritiously conveniently for many years with her “Quick and Healthy Meals from Costco and Trader Joe’s” classes and her healthy Trader Joe’s cookbooks. She has been on a campaign to make eating healthy easier ever since she worked with cardiac patients, who were passionate about adding a few years to their lives, years ago.

She also helps those who would love to fit into their smaller-size clothes successfully lose weight and keep it off, looking and feeling their best.  For help with healthy weight loss, check out my What Works Weight Loss website.



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