Chicken Sweet Potato + Black Bean Enchiladas

You guys know me and how much I love my easy meals. Well it just doesn’t get any easier than this one. These chicken and black bean enchiladas stuffed with melty cheese, fresh spinach, tender chicken and just the right amount of sauce makes this flavorful, healthy meal one you’ll be making weekly!

This recipe can easily be customized with your favorite tortillas and/or enchilada sauce. Serve with some sliced avocado and you have the easiest and most delicious weeknight (or any night) meal!


Chicken Sweet Potato + Black Bean Enchiladas

Author: The Hungry Happy Mama


Yields: about 4 servings

Prep time: 10 minutes

Cook time: 15 minutes


  • 10 tortillas (my favorite brand is the Siete Cassava Flour)
  • 1 large chicken breast, cooked and shredded
  • 1 c black beans, rinsed and drained
  • 3 large handfuls spinach
  • 1 large sweet potato, about 2 c mashed
  • 2 c shredded cheese (regular or dairy-free will work)
  • 1 1/2 c enchilada sauce
  • optional sliced avocado to serve


1. Preheat your oven to 350F. Lightly spray an oven-safe casserole dish and set aside.

2. Wash, peel, and chop the potato and add to a pot with water. Bring to a boil and cook until tender. Drain and mash with a fork.

3. Place the shredded chicken in a large bowl and add in two tablespoons of the enchilada sauce and the black beans. Mix to combine.

4. Create an assembly line by laying out the ingredients; sweet potato, sauce, spinach, chicken bean mixture, and cheese.

5. Optional step: some tortillas roll better if warm so you may need to warm in the microwave or oven slightly before assembling.

6. Begin by placing a tortilla on a flat surface. Spread a couple of spoonfuls worth of sweet potato onto the tortilla, next about half of tablespoon worth of sauce, then add a thin layer of spinach, then a few tablespoons of the chicken black bean mixture, and last about a tablespoon of cheese.

7. Carefully roll the tortilla, tucking in the ingredients as you go. Place the rolled up enchiladas seam side down into the prepared pan.

8. Repeat steps 4 and 5 for the remaining tortillas.

9. Pour the remaining sauce over the top of the enchiladas and then sprinkle with the remaining cheese.

10. Bake for 15 minutes until cheese has melted and the enchiladas are warmed through.

11. Allow the enchiladas to cool slightly before serving.

Storing: Enchiladas will last for up to 3 days in an airtight container in the fridge.

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