Receta en Español


with Sweet Potato and Black Beans
  • Vegetarian icon


We've spiced up sweet potatoes with our favorite Mexican flavors to create these vegetarian enchiladas that are truly unique and will have even the most ardent carnivores clamoring for more. Fresh corn salsa brings a varied texture and lightness, resulting in a perfectly delicious weeknight dinner.


  • baked sweet potatoes

    smashed black beans
    (Black beans, onions, garlic, cumin, coriander, smoked paprika, fresh cilantro)

    mexican cheese blend
    (Monterey jack and cheddar cheeses)

    enchilada sauce
    (Tomatoes, onions, pineapple, mango, roasted sweet garlic, Mexican chiles, brown sugar, cumin seed, coriander seed, aromatic spices, fresh herbs)

  • tortillas

    roasted corn salsa
    (Corn, piquillo peppers, red onions, lime juice, extra-virgin olive oil, organic coconut sugar, basil, dill)

    sour cream

Kids icon

Getting Your Kids Involved:

Kids can help make the filling and roll up the tortillas.

Encouraging Picky Eaters:

Kids tend to be more interested in trying meals they’ve helped make, so enlist their help. Even small jobs make a big difference!


1Step One

Preheat the oven to 350 F. Wash and dry all produce that has not been prepped. Warm the sweet potatoes in the oven on a baking sheet for 4-5 minutes.

2Step Two

Wash and dry all non-prepped produce. Once warm, add the potatoes to a large bowl and remove the skin, if desired. Mash the potatoes with a fork, and then stir in the smashed black beans and 2/3 of the Mexican cheese blend.

3Step Three

Pour half of the enchilada sauce into the bottom of a baking dish. Place ½ cup of the sweet potato mixture into the middle of a tortilla,* roll it up and place seam-side down into the baking dish. Repeat with the remaining tortillas and filling. Pour the rest of the enchilada sauce over the enchiladas. Cover the dish with foil, place in the oven and bake for 15 minutes.

4Step Four

After 15 minutes, remove foil from the enchiladas, top with the remaining Mexican cheese mix and return to the oven to bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and golden. Allow enchiladas to cool for 5 minutes and serve with the corn salsa and the sour cream on the side. Enjoy!

Tips icon


  • *Softening the tortillas makes them easier to roll. If desired, place them in the microwave between two pieces of damp paper towel for 10-15 seconds before adding the filling.
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