Sweet Potato & Cauliflower Enchiladas


  • 8-10 tortillas
  • 2 cups red enchilada sauce
  • 1 tbsp avocado oil
  • 1/2 white onion diced
  • 1 1/2 cups cubed and peeled sweet potatoes
  • 1 cup chopped cauliflower florets
  • 2 15 oz cans black beans drained and rinsed
  • 1 tsp salt, pepper, chili powder, cumin, and paprika
  • dash of cayenne pepepr


  • Greek yogurt or sour cream
  • shredded cheese
  • Pico de Gallo
  • cilantro
  • avocado
  • diced jalapeno


  1. Sauté white onion in avocado oil for about 5 minutes over medium heat then add in sweet potatoes. Pour in 2 tbsp water and cover for about 10 minutes. 

  2. Once the potatoes are soft, add chopped cauliflower florets and cover for another 5 minutes. Add drained and rinsed black beans and add your seasonings. Try the mixture and add more seasonings as needed. Stir to combine then add to your tortillas - I used @sietefoods almond flour tortillas! 

  3. Roll them up the best you can and place the rolled side down on the baking dish. Cover with sauce & cheese then bake for 20 minutes at 350 degrees.

  4. Top with Greek yogurt, avo, Pico de Gallo, cilantro and fresh diced jalapeño!