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Sweet Potato and Cannellini Bean Enchiladas

by ADMIN on JULY 12, 2011

The pictures for this simply don’t do it justice. With a warm, doughy sweet potato and cannellini bean center and the crisp, savory tortilla and salsa outside – you definitely won’t be able to stop at one! And of course it’s packed with nutrition!

Sweet Potato and Cannellini Bean Enchiladas

Author: Adapted from Healthy Tipping Point Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 3

A great meal for all ages, this recipe combines the sweet tenderness of sweet potatoes with a savory crunchiness from the tortilla and salsa.


  • 2 sweet potatoes, washed and peeled

  • 1 (16oz) can cannellini beans, rinsed and drained

  • ½ cup spaghetti sauce

  • ⅓ cup salsa

  • ⅓ cup shredded cheese (Cheddar works well)

  • 1 tsp chili powder

  • 1 tsp dried oregano

  • 1 tsp garlic powder

  • ½ tsp salt

  • 8 small corn tortillas


  1. Preheat oven to 350F and prepare a 9 x 13" baking dish with spray olive oil.

  2. Place sweet potatoes in a covered dish and microwave for 12 minutes - or bake them at 350F for 15 to 20 minutes - until very tender.

  3. Place sweet potatoes, cannellini beans, chili powder, garlic, oregano, and salt in a food processor. Blend until smooth.

  4. Divide sweet potato mixture between the 8 corn tortillas. Fold each tortilla and place them, fold-side down, in the baking sheet; snug and over lapping slightly to fit.

  5. Mix spaghetti sauce and salsa together and drizzle on top of enchiladas, the sprinkle evenly with cheese.

  6. Bake for 25 minutes.



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