Looking for a satisfying dinner recipe that won’t derail your healthy eating goals? These Black Bean and Sweet Potato Enchiladas are the answer. Packed with high protein and low in calories, they make for an excellent addition to your collection of High Protein Low Calorie Recipes.
Whether you’re meal prepping for the week or searching for quick Dinner Ideas, this dish is not only nutritious but also bursting with flavor. The combination of sweet potatoes and black beans provides a hearty base, while the cashew cream sauce adds a rich, creamy texture that will leave everyone at the table asking for seconds.
Delicious and Nutritious Enchiladas
These enchiladas offer a delightful blend of flavors and textures.
The sweetness of the roasted sweet potatoes harmonizes perfectly with the earthy black beans, creating a balanced dish that’s both filling and healthy.
The creamy cashew sauce enhances each bite, making these enchiladas a favorite choice for anyone looking for high protein healthy dinner ideas.
Vibrant Presentation
The visual appeal of this dish is undeniable.
Bright colors from the sweet potatoes, black beans, and fresh cilantro make for an inviting plate.
A vibrant table setting can elevate the experience and make this high protein dinner recipe perfect for family gatherings or casual get-togethers.
Perfect for Meal Prep
With a total time of just one hour, these enchiladas are great for meal prepping.
You can easily prepare a batch for the week ahead, ensuring you have nutritious options available.
They are not only low calorie but also packed with protein, making them an ideal choice for those focused on maintaining a healthy lifestyle.
Customization Options
Feel free to add your favorite ingredients to the filling.
Consider incorporating bell peppers or zucchini for added freshness and nutrients.
This flexibility allows you to tailor the recipe to fit various dietary preferences and tastes.
Garnishing for Flavor
A sprinkle of fresh cilantro on top adds a burst of flavor and a pop of color.
For those who enjoy a little heat, consider adding sliced jalapeños or a drizzle of hot sauce.
These simple garnishes can enhance the overall experience and make your meal even more enjoyable.
Health Benefits
Combining sweet potatoes and black beans creates a nutrient-rich filling that is high in fiber and protein.
This dish not only satisfies hunger but also supports digestive health.
With each serving containing around 320 calories, it’s a guilt-free option for your low calorie dinner ideas.
Delicious and Nutritious Enchiladas

These enchiladas offer a delightful blend of flavors and textures. The sweetness of the roasted sweet potatoes harmonizes perfectly with the earthy black beans, creating a balanced dish that’s both filling and healthy. Plus, the cashew cream sauce brings a creamy richness to each bite, making these enchiladas a favorite among High Protein Healthy Dinner Ideas.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup cashews, soaked in water for at least 2 hours
- 1/2 cup water or more for desired consistency
- 1 tablespoon lemon juice
- 1 garlic clove
- Fresh cilantro for garnish
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with a little olive oil, salt, and pepper, and roast for about 25-30 minutes, or until tender.
- Make the Filling: In a large bowl, combine the roasted sweet potatoes, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
- Prepare the Cashew Cream: Drain and rinse the soaked cashews. In a blender, combine the cashews, water, lemon juice, and garlic. Blend until smooth and creamy, adding more water if necessary.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the sweet potato and black bean mixture, roll it up, and place seam-side down in the dish. Repeat until all are filled.
- Top with Sauce: Pour the remaining enchilada sauce over the rolled enchiladas and drizzle with cashew cream sauce.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Serve: Garnish with fresh cilantro and serve hot, drizzled with more cashew cream if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4
- Calories: 320kcal per serving
- Fat: 10g
- Protein: 15g
- Carbohydrates: 50g

Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.