BBQ Chicken Enchiladas with Sweet Potato and Black Beans

  • Yield: 4-6 servings 1x


BBQ chicken enchiladas with sweet potatoes and black beans.


For the bbq enchilada sauce:

  • 5 oz can low sodium tomato sauce
  • 1 cup your favorite bbq sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon honey

For the enchiladas:

  • 1 tablespoon olive oil
  • 3/4 cup peeled and cubed sweet potato (about 1 small)
  • 1/2 cup minced yellow onion
  • 1/2 lb boneless, skinless chicken, cubed
  • 1 cup cooked black beans
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 8 spelt tortillas (or flour)
  • 1 cup shredded cheddar cheese
  • sour cream for garnish


  1. Preheat oven to 375F degrees.
  2. To make the enchilada sauce, put tomato sauce, bbq sauce, garlic powder, chili powder, salt, water and honey in small sauce pot. Bring to a simmer over low heat and keep warm until ready to use.
  3. To make enchiladas, heat olive oil in a large sauté pan. Over medium-high heat, sauté sweet potato for 5 minutes. Add onion and cook for 3-5 minutes more until onion is soft. Add chicken and cook until chicken is browned and cook through about 6 minutes. Add black beans, salt, garlic powder, oregano, cumin and cilantro. Cook just to heat through about 1-2 minutes more.
  4. Put about 1/2 cup of enchilada sauce in the base of a baking dish. (I used a 10-inch rectangle dish)
  5. To assemble enchiladas, divide chicken/sweet potato mixture between 8 spelt tortillas. Sprinkle each with a pinch of cheese. Roll up and place in baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
  6. Bake in a preheated oven for 35-40 minutes until cheese is melted and enchiladas are piping hot. Serve with sour cream and additional chopped cilantro.