At Circle Yoga Shala, a yoga school and retreat center in the mountains of northwest Arkansas, owner and teacher Matthew Krepps creates down-home Ayurvedic meals straight from the garden. 

These vegetarian sweet potato and black bean enchiladas are a hit with students — they’re comforting, family-friendly and perfect for warming up from the inside out on a chilly winter day.  Plus, this recipe makes a double batch so you can freeze half for a fast and delicious weeknight meal. 

Pro tip: Intimidated by the number of steps? Shorten your prep-time with quality store-bought crema and enchilada sauce, if you like.


Sweet Potato Black Bean Enchiladas


  • 16 corn tortillas
  • 3 cups shredded cheese
  • lime juice to taste
  • salt and pepper

For the beans:

  • 2 15-oz. cans black beans, drained and rinsed
  • 1 onion, chopped
  • 3-4 cloves garlic, peeled and kept whole
  • 1 dried chili
  • salt and pepper
  • 1 tbsp. olive oil

For the sweet potatoes:

  • 4 sweet potatoes, diced
  • 10 cloves garlic, minced 
  • 2 tbsp. olive oil
  • 1 tbsp. chili powder
  • 1 tbsp. cumin

For the sauce:

  • 1 onion, diced
  • 10 cloves garlic, minced or pressed
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • hearty, pinch-dried oregano
  • 2 15-oz. cans diced tomatoes
  • 1 can tomato paste
  • 1 cup broth or water
  • 1 tsp. apple cider vinegar
  • salt and pepper

For the crema:

  • 1 cup strained Greek yogurt
  • 1 avocado
  • 1 lime, juiced
  • 2 cups cilantro, roughly chopped
  • salt and pepper



Preheat oven to 375°F.

Make your beans: Heat 1 tbsp. oil in a large pot. Add onion and sauté onion until translucent, 5-10 minutes. Add beans, garlic, whole dried chili and salt and pepper. Heat on medium-low until warmed through and flavors meld. Discard chili and garlic cloves.

Make your potatoes: Toss sweet potatoes with oil, garlic, cumin, chili powder and salt and pepper. Bake at 375°F until crisp on the outside and tender inside, 30 to 45 minutes (or more).

While the potatoes are in the oven, start your sauce. Cook onions and garlic in oil until translucent, 5-10 minutes. Add spices and continue to cook for 2-3 minutes. Add tomato sauce and paste, broth and cider vinegar. Simmer until thick and adjust seasoning to taste.

Make your filling: Mix the potatoes, beans and half the sauce together in a large bowl.

Make your crema: Blend all crema ingredients in a food processor until smooth. 

Warm tortillas in the oven covered in foil, or quickly warm over an open flame. 

Line the bottom of a 9x13" pan with a quarter of the remaining sauce. Line each tortilla with a layer of shredded cheese and filling, then roll closed. Reserve some cheese for topping. 

Place the tortillas, seam-side down, in the pan. Pour the rest of the sauce on top, sprinkle with remaining cheese, and bake at 375°F for 20-25 minutes. Serve topped with crema sauce.