Print Recipe
5 from 1 vote

Roasted Sweet Potato, Black Bean + Turkey Enchiladas

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Author: Lorie Yarro


  • 1 medium red onion diced
  • 1 medium green chile diced small
  • 2 med. or 1 large sweet potato
  • 1 can or 2 cups black beans rinsed
  • 1 can tomato sauce
  • 2 large handfuls baby spinach
  • 2/3 lb ground turkey
  • 3 garlic cloves minced
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/8 -1/4 tsp crushed red pepper
  • olive oil
  • 1/2 c shredded white cheddar cheese
  • 8 whole wheat or tortillas of your choice* gluten free if desired
  • Sea salt and pepper


  • Preheat oven to 425°F.
  • Remove skin from sweet potatoes and cut into 1/2 inch pieces.
  • Toss in about 2 tsp olive oil and line on parchment lined baking sheet.
  • Bake for about 15-20 minutes or until soft with a golden outside.
  • While sweet potatoes bake, heat 1 T olive oil in a skillet.
  • Add 1 minced garlic clove, onion and green chile. Stir fry until onions begin to become translucent.
  • Add in ground turkey and cook until there is no more pink and meat is done.
  • Add in spinach and stir until wilted.
  • Remove from heat and allow to cool for a few minutes.
  • In a medium bowl, stir together tomato sauce, 2 garlic cloves, chili powder, cumin, red pepper and sea salt and black pepper to taste.
  • Reserve about 3/4 c of the sauce.
  • Pour the turkey mixture into the bowl with the rest of the sauce. Add in black beans and roasted sweet potatoes.
  • Stir well to coat evenly.
  • Coat a 9x13 in. pan lightly with olive oil.
  • Spoon 1/8 of the sweet potato and meat mixture into tortillas, roll up and line in pan.
  • Pour reserved sauce over rolled tortillas.
  • Change the oven to 375°F.
  • Bake covered for about 20 minutes. Add desired amount of cheese after 20 minutes and bake for 5 more minutes or until melted.
  • Garnish with cilantro or scallions and enjoy!


This recipe is gluten free so long as you use gluten free tortillas!