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Recipes » Main Dish » Sweet Potato Enchiladas
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Reprinted from The China Study Cookbook (BenBellaBooks, 2018)


  • 1 cup diced onions
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp low-sodium vegetable broth
  • 2 tsp low-sodium soy sauce
  • 2 cups chopped spinach
  • 2 cups diced cooked sweet potatoes
  • 2 cups cooked or canned black beans
  • 1 tsp salt
  • 10 large tortillas
  • 1 serving of Roasted Tomato Salsa or 1 (16-ounce) jar of your favorite salsa


  • 1. Preheat oven to 350 degrees F.
  • 2. In a large skillet, sauté onions, garlic, cumin, and coriander in vegetable broth over medium-high heat until onions brown.
  • 3. Add soy sauce and spinach. Cover and cook for 2–3 minutes, until spinach wilts. Remove from heat.
  • 4. Fold in sweet potatoes, black beans, and salt.
  • 5. Place ½ cup of mixture in the center of each tortilla. Fold in the bottom and sides of each tortilla to form burritos. Place burritos, seam-side down, in a nonstick baking dish.
  • 6. Pour salsa on top and cover with aluminum foil.
  • 7. Bake for 25 minutes.

Cooking Tips

  • 1. I generally use Roasted Tomato Salsa with these enchiladas, but you can also use Tomatillo Sauce.

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