🧂 490mg sodium — comfortably under our 500mg cap
Sweet Potato Black Bean Enchiladas
Corn tortillas rolled around sweet potato and black beans, baked under ancho enchilada sauce.
💪 Where's the protein? Right here — 21g
- Black beans (13g)
- Corn tortillas (5g)
- Cashew crema (3g)
🍃 Sugar-Free Option
No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.
Ingredients (all organic)
- ✓Corn tortillas, 4
- ✓Sweet potato, 1 large, roasted
- ✓Black beans, 1 cup
- ✓Ancho chiles, 2 (or 2 tbsp chili powder)
- ✓Tomato sauce (no salt), 1 cup
- ✓Cumin + oregano
- ✓Onion + garlic
- ✓Cashew crema + cilantro
Dotted ⓘ ingredients have photos and store locations in the field guide.
How to Prep
- 1Blend soaked anchos with tomato sauce, garlic, cumin into enchilada sauce; simmer 10 minutes.
- 2Mash roasted sweet potato with beans and sautéed onion.
- 3Roll filling in warmed tortillas; nestle seam-down in a baked dish.
- 4Flood with sauce; bake at 400°F for 20 minutes. Finish with crema and cilantro.
🔪 Starting from raw? The basics (2)
Roasting sweet potatoes
Whole: prick with a fork and roast at 425°F for 45–55 minutes until collapsing. Cubed: peel, cut into ¾-inch cubes, toss with a little oil, and roast at 425°F for 25–30 minutes, flipping once.
Beans: canned or from dry
Canned is fine everywhere — drain and rinse; one 15-oz can is about 1½ cups. From dry: soak overnight and simmer 60–90 minutes until fully tender.
📍 Buy the ingredients — Chicagoland
Every ingredient above is stocked organic at these local spots:
- Whole Foods Market — Lakeview
- Fresh Thyme Market — Bucktown
- Pete's Fresh Market — Bridgeport
- Mariano's — Throughout Chicagoland
- Dill Pickle Food Co-op — Logan Square
- Sugar Beet Food Co-op — Oak Park
More metro areas coming as Rootful grows. Or get it delivered — coming soon →
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22g protein