25-Minute Sweet Potato & Bean Enchiladas


These quick sweet potato and bean enchiladas are diabetes-friendly thanks to egg wraps that are lower in carbs than traditional tortillas. The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.

25-Minute Sweet Potato & Bean Enchiladas
Photo: Antonis Achilleos
Active Time:
25 mins
Total Time:
25 mins


  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)

  • 1 tablespoon water

  • 1 tablespoon canola oil

  • 1 cup thinly sliced yellow onion

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • ¾ cup rinsed no-salt-added pinto beans

  • ¾ cup mild green enchilada sauce (such as Hatch), divided

  • 12 (6-inch) egg wraps with cauliflower (such as Crepini)

  • 3 tablespoons crumbled queso fresco

  • 2 tablespoons roasted unsalted pepitas

  • 2 tablespoons chopped fresh cilantro


  1. Place oven rack 8 inches from broiler; preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.

  2. Place sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Microwave on High until tender when pierced with a fork, about 5 minutes. Drain.

  3. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add cumin and chili powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans and the drained sweet potato; cook, stirring constantly, until coated with spices and lightly browned, about 1 minute. Remove from heat. Stir in 1/4 cup enchilada sauce.

  4. Place 2 heaping tablespoons of the sweet potato mixture in the center of each egg wrap; fold the wrap around the filling and place, seam-side down, in the prepared baking dish. Pour the remaining 1/2 cup enchilada sauce evenly over the enchiladas. Broil until hot and bubbly, 2 to 3 minutes.

  5. Combine queso fresco, pepitas and cilantro in a small bowl. Sprinkle over the hot enchiladas. Serve immediately.

Nutrition Facts (per serving)

193 Calories
8g Fat
20g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 enchiladas
Calories 193
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 8g 16%
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 34mg 11%
Vitamin A 5653IU 113%
Sodium 370mg 16%
Potassium 400mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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