Black Bean & Sweet Potato Enchiladas with Acorn Squash Sauce

Processed with VSCOcam with m3 preset

Right now I am loving this combination of black beans, sweet potatoes and kale in my enchiladas.  They’re filling without being over the top and the thick, silky smooth enchilada sauce makes them feel just a bit decadent.  Or maybe that’s the cheese.  Either way, these taste good and are good for you!

Enchilada sauce is normally red or green, using tomatoes or tomatillos, but I stumbled across this acorn squash recipe and fell in love.  It’s flavor is definitely different than what I’m used to but the change is certainly welcome and another way to sneak veggies into the dish.  Acorn squash is subtly sweet but the recipe calls for jalepenos and apple cider vinegar to round it out.

Also, this year was just deemed the International Year of the Pulse by the UN.  Cool.  So…what is a pulse?  I kept seeing it all over the internet so I had to look it up myself.

Pulses are crops such as lentils, chickpeas, beans and peas that are not only good for your health because they are full of nutrients such as protein, fiber and iron but also beneficial for the environment because of their nitrogen-fixing properties and low water footprint.

So…since this is the year of the pulse, I have taken the Pulse Pledge and committed to eating pulses at least once a week for 10 weeks.  It’s as simple as whipping up some hummus or throwing peas into your pot of soup or substituting beans in your enchiladas.  Easy peasy! (pun intended)


black bean and sweet potato enchiladas with acorn squash sauce


  • 2 tbs avocado oil (or olive oil/ghee), divided
  • ½ onion, thinly sliced
  • 2 cups kale, leaves removed from stems and coarsely chopped
  • 1 cup cooked black beans
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • salt + pepper, to taste
  • 2 cups diced sweet potatoes, about ½”
  • 6 corn tortillas
  • 1 cup shredded Monterrey Jack cheese
  • Acorn Squash Enchilada Sauce {see recipe below}
  • cilantro, for garnish

Preheat oven to 350°.  Line a baking sheet with foil and toss sweet potatoes with about a tablespoon of olive oil and a pinch of sea salt.  Roast for 20-30 minutes until soft.

Heat 1 tablespoon olive oil/avocado oil/ghee in a skillet over medium-low heat.  Once pan is hot, add the onion slices and sauté, stirring every few minutes until caramelized.  Turn heat down if onions are burning or browning too quickly.  When onions are caramelized, add in kale and drizzle with more olive oil if needed.  Though I find it helpful to deglaze the pan with a bit of vegetable broth or water, about 2 tablespoons to 1/4 cup, to help the kale wilt faster rather than using more oil.  Then toss in the black beans and spices, stirring everything together until heated through.  Remove from heat and set aside.

Warm tortillas (wrapped in a paper towel) for 15-20 seconds in microwave to ensure they’re pliable.

In an 8×8″ or 9×9″ baking dish, spread about 1/2 a cup of the enchilada sauce on the bottom.

Fill each tortilla with about 2 tablespoons of cheese, 2-3 tablespoons black bean/kale/onion mixture, 2 tablespoons sweet potatoes- really whatever will fit in the tortillas without everything spilling out.  Place each one seam-side down and top with the remaining sauce and sprinkle of cheese.  Bake for 20-25 minutes until cheese is melted, bubbly and golden brown.  Remove from oven and garnish with cilantro.


Processed with VSCOcam with c1 preset
Acorn Squash Enchilada Sauce

(makes about 2 cups)

  • 3/4 cup acorn squash, pureed
  • 1/2 cup low-sodium vegetable broth
  • 2 tbs Greek yogurt
  • 2 tbs red onion (or sweet onions), chopped
  • 1 1/2 tbs apple cider vinegar
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp cilantro, dried
  • 1/2 tsp sea salt
  • 2 jarred jalepeño slices
  • 1 clove garlic

Place all ingredients in a blender or food processor.  Process until smooth, adding in more liquid a 1 tbs at a time if necessary.

Acorn Squach Enchilada Sauce

(sauce recipe adapted from The Fauxmartha)


2 thoughts on “Black Bean & Sweet Potato Enchiladas with Acorn Squash Sauce”

  1. I can’t wait to try this enchilada sauce. I need more make-ahead recipes on nights when my kids have after school activities. This is perfect, and I even have a squash waiting on my counter. Thanks for the recipe!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s