Sweet Potato & Black Bean Enchiladas

Serves 4

Prep Time: 15 minutes

Cooking Time: 45 Minutes



  • ½ small red onion
  • 2 garlic cloves, minced
  • 2 tsp chili powder
  • ½ teaspoon cumin
  • ½ tsp smoked paprika
  • ¼ tsp oregano, dried
  • Kosher salt and crushed black pepper to taste
  • 5 oz canned crushed tomatoes, no salt added
  • ½ cup reduced sodium bone broth
  • 2 medium sweet potatoes, diced
  • 5oz reduced sodium black beans
  • 8 Whole Wheat tortillas wraps
  • 3 oz reduced-fat cheddar cheese


  • 2 avocados
  • 4oz Kroger fruity gems, pomegranate arils
  • 1 lime
  • 1 fresh green chili
  • ½ small red onion
  • 2 tbsp Cilantro
  • Kosher salt/ black pepper


  1. Preheat oven to 400 degrees. 
  2. Heat saucepan to medium heat. Once hot, add 1 TBSP of oil and onion then sauté for about 5 minutes. Next add in all spices and garlic and continue to sauté. 
  3. Add tomato sauce and sweet potatoes and cook uncovered until sweet potatoes can be pierced. Cook for about 5 minutes then add in rinsed and drained black beans. Cook for an additional 5 minutes. 
  4. Place your tortilla wraps on a flat surface and add sweet potato and black bean mixture on one side. Roll tightly and place seam-side down in a baking dish sprayed with cooking spray.
  5. With the leftover mixture, top the remaining on the enchiladas. Add cheese and bake for 22 minutes in the oven.
  6. Meanwhile, make guacamole by mashing the avocado in a bowl and adding lime juice, cilantro, onion, and a pinch of salt and pepper. Top with pomegranate seeds. 
  7. Plate and enjoy!