HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Sweet Potato & Black Bean Enchiladas
American Sweet Potato & Black Bean Enchiladas

American Sweet Potato & Black Bean Enchiladas

with Salsa, Yoghurt & Chipotle Sauce

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Thanks to tender roasted chunks of sweet potato and carrot, plus fibre-rich black beans, these tasty enchiladas bring their A-game in every single way.

The recent harsh weather conditions have impacted the cucumbers grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato




brown onion

2 clove


1 tin

black beans





1 packet

enchilada sauce


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

mild chipotle sauce


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3561 kJ
Fat22.8 g
of which saturates9.1 g
Carbohydrate110.8 g
of which sugars33.7 g
Protein34.7 g
Sodium2104 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and carrot into small chunks. Place the sweet potato and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.


While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic. Drain and rinse the black beans.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. Add 1/2 the enchilada sauce to the frying pan. Add a splash of water if the filling looks dry. Stir to combine and season to taste. Remove from the heat and stir through the roasted veggies.


Reduce the oven temperature to 220°C/200°C fan-forced. Drizzle a baking dish with olive oil. Lay the mini flour tortillas (see ingredients) on a chopping board. Spoon the enchilada filling down the centre of each tortilla. Roll tightly and place, seam-side down, in the baking dish. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 10-12 minutes.


While the enchiladas are baking, finely chop the cucumber and tomato. In a medium bowl, combine the cucumber, tomato, white wine vinegar and a drizzle of olive oil. Season and toss to coat.


TIP: This is a mild sauce, but use less if you're sensitive to heat! Divide the American sweet potato and black bean enchiladas between plates and top with Greek-style yoghurt and the salsa. Drizzle over the mild chipotle sauce to serve.