Crock pot Black Bean and Sweet Potato Enchiladas
Prep time
Cook time
Total time
Serves: 6
  • 1 can black beans (15 oz) rinsed and drained
  • 1 sweet potato, peeled and cut into ½-1 inch pieces
  • 2 cups corn, fresh or frozen
  • 6 tomatoes, diced
  • 1 packet taco seasoning ( or make your own: 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon red pepper flakes, salt and pepper to taste)
  • 1 can pumpkin puree (not pumpkin pie filling) (optional)
  • 2 cups Mexican cheese blend, shredded
  • 1 can red enchilada sauce (14 oz.)
  • 9 Corn tortillas (6 inch)
  • Optional toppings: sliced green onions, sour cream or salsa
  1. In a large mixing bowl add black beans, sweet potato, corn, tomatoes, taco seasoning and pumpkin (optional). Mix thoroughly.
  2. Spray the Crockpot with non- stick spray . Place 3 tortillas in the bottom of Crockpot (they will be slightly overlapping). Layer ½ black bean sweet potato mixture on top of tortillas, then pour ⅓ of enchilada sauce (about 1 cup) on black bean mixture and sprinkle ⅓ of the cheese. Repeat layering, 3 tortillas, remaining black bean mixture,1/3 enchilada sauce, ⅓ cheese. Layer 3 final tortillas, remaining enchilada sauce and remaining cheese.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours. Serve with desired toppings, like sour cream, sliced green onions, or salsa.
Nutrition Information
Serving size: ⅙ of recipe Calories: 363 Fat: 9.9 g Saturated fat: 4.8 g Carbohydrates: 54.4 g Sugar: 4.9 g Fiber: 11.3 g Protein: 19.2 g
Recipe by Simple Healthy Kitchen at