Guest Post: Veggie Enchiladas with Sweet Potatoes and Black Beans from A Cambridge Story

While Nick and I are spending time with our Peanut, I would like to introduce you to a few of my lovely blog friends.

I don’t remember how or when I first stumbled upon A Cambridge Story, but I’m sure glad I did! Emily shares delicious and seasonal recipes on her blog, along with beautiful photos and restaurant reviews that make me want to hop on the next train to Boston. When Nick and I (and Peanut) are ready for a road trip, we can’t wait to meet Emily and her husband, Christopher!

Hello, friends of The Culinary Couple! I’m (another) Emily and I write A Cambridge Story about foodie life in the Boston area. Without realizing it, I adopted a pseudo-vegetarian lifestyle throughout the summer. OK, more like a pescaterian/flexitarian diet, but certainly one with limited poultry and red meat. I’m not taking a moral stance on eating meat nor will I swear to never eat a hamburger again but, with our CSA and all the fresh veggies to be had this summer, eating a more plant-based diet felt natural.

Inspired by another Boston blogger, Lizzie, and her incredible zucchini enchiladas, these veggie enchiladas with sweet potatoes and black beans are one of the many recipes that almost make me forget about meat altogether. (Almost.)

Veggie Enchiladas with Sweet Potatoes and Black Beans

Ingredients for Enchiladas

  • 2 cups sweet potato mash (recipe below, simply mash all ingredients together)
  • 3 cups shredded veggies (I used summer squash, peppers and fairytale eggplant)
  • 15 oz black beans, rinsed and drained
  • 1 cup cilantro chopped and divided in half
  • 2 15 oz cans diced tomatoes (I used Muir Glen with green chilis)
  • 8 whole wheat tortillas
  • 4 ounces shredded cheddar cheese, divided in half

Ingredients for Sweet Potato Mash

  • 2 large sweet potatoes, peeled, cubed and boiled until tender
  • 1/8 cup heavy cream
  • 1/8 cup Greek yogurt (I used 0%)
  • salt, pepper and other spices to taste


Prepare enchilada fillings: sweet potatoes, vegetables and beans. Make sweet potato mash by combining cooked sweet potatoes, cream and yogurt. Mash until mostly smooth. Shred vegetables in a food processor or with a mandolin or grater. Zucchini and squash work best but vegetables such as peppers and eggplant are fine also. Strain vegetables with a sieve if mixture appears watery. Separately, combine beans and half cilantro and mash rustically.

Lay a tortilla on a flat surface. Dollop a heaping tablespoon of sweet potatoes and beans and two heaping tablespoons of vegetables on top (slightly skewed from the center). Sprinkle a pinch of cheese on top.

Pour one can of tomatoes (or your favorite enchilada sauce) onto the base of a baking dish (13 x 9). Roll enchiladas tightly and place seam-side down onto dish.

Continue with remaining tortillas and toppings. When all enchiladas are rolled and in the dish, pour another can of tomatoes on top and sprinkle with remaining cheese. {Sidenote: I got a little trigger happy here and added the last of the cilantro. However, to avoid it crisping in the oven, I suggest adding the cilantro just before serving!}

Bake at 400 degrees for 15-20 minutes until cheese has melted and contents reach desired warmth.

Serve hot and bubbly!

Part of what I enjoy about eating meat is the variety of textures and flavors on my plate. The added protein doesn’t hurt either. But, a recipe like this satisfies all these needs. Shredded veggies, soft beans and sweet potatoes, modest amounts of cheese and chunky tomatoes all contribute to this being a nutritious and satisfying meal. Zucchini and summer squash are ideal vegetables to shred, but I threw some other CSA favorites in there. I also used spiced canned tomatoes for ease, but you can certainly use premade or homemade enchilada sauce or your favorite salsa. However you make these enchiladas, I have a feeling you’ll agree that vegetables never tasted so good!

What’s your favorite veggie-based dish?

3 thoughts on “Guest Post: Veggie Enchiladas with Sweet Potatoes and Black Beans from A Cambridge Story

  1. I will definitely have to make this at some point. Great guest post.

    I love any dish that’s chock-full of brussels sprouts!

    (And congrats to you guys on the new addition!)

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