Black Bean & Sweet Potato Enchiladas from The Purple Carrot

Raise your hand if you went a little hard on the black + blue burgers this weekend.

Yeah … same.

No biggie, friends. Time to bounce back. If you’re a regular around these parts, you know we’re not big fans of cleansing in the stop-eating-solid-food kind of way, but what we do respect, is a good food-based detox to reset the digestive system.

You know what’s even better than a detox? One that comes in the form of ready-to-cook, plant-based ingredients. That’s right, ready to cook. Doesn’t that have a nice ring to it? Enter: The Purple Carrot.

Here’s why this organic meal delivery service is awesome: you get to try fun new recipes, made with delicious, fresh ingredients, and they’re all portioned out! That means no thinking, just cooking. All the meals are vegan and made without GMOs or processed food (hello, detox).

I am a major creature of habit when it comes to cooking at home, and while I love trying new recipes when I have the time to, there are always a few things on repeat (ahem, eggs, greens, sweet potato and avocado). I hate, hate, hate buying new ingredients for one recipe just to watch them go to waste, which happens more often than not during busy weeks. So, when the kind folks at TPC offered to send over a few meals that were pre-measured and came with easy-to-follow recipe cards, I couldn’t give them my address fast enough.

All I had to do was sign up, select a delivery date, choose from two out of four meals, and a few days later, a refrigerated box arrived at my doorstep. I opted for Black Bean & Sweet Potato Enchiladas, which I’m going to show you how to make in just a minute, and Cashew-Spinach Pesto Linguine with Burst Tomatoes & Mushrooms. Bonus: you also get ingredients for a healthy snack recipe to last all week long! My order came with the cutest little Cinnamon Apple Energy Bites and oh man guys, these were good. TPC delivers Tuesday-Saturday and ships throughout the Northeast and Mid-Atlantic regions of the United States.

Okay, onto the enchiladas – but first: good news. All Crop Tops & Kale readers can get 50% off on their first order! All you have to do is enter the code “CTK” when you sign up. The offer expires on July 30, so hop to it!

This meal was ahhhhh-mazing. Really filling and flavorful, and yup, totally plant-based. I made them for dinner one night and had leftovers for a few days. That’s just the best, isn’t it?

Black Bean & Sweet Potato Enchiladas

Makes 8 enchiladas, prep/cook time: 45 minutes


2 large sweet potatoes

3 cloves of garlic

1 jalapeño pepper

1 can black beans

1 can diced tomatoes

1 tablespoon of chili powder

1/2 tsp oregano

2 cups of fresh salsa (1 container of Nola’s Salsa Fresca was included – bomb!)

8 whole wheat tortillas

2 tablespoons olive pol, used in two steps

salt and pepper to taste



Preheat your oven to 400 degrees Fahrenheit. Rinse and dry the produce. Chop the sweet potatoes into 1/2 inch cubes. Toss them with 1 tablespoon olive oil, and salt and pepper to taste. Lay the potatoes flat on a baking sheet lined with aluminum foil. Roast until tender, about 20 minutes, stirring halfway through. Remove from the oven and set aside. Reduce the oven temperature to 350 degrees.


While sweet potatoes are roasting, wash and dry all produce. Mince the garlic. Remove seeds and mine the jalapeño pepper, discarding the stem. Drain and rinse the beans. Heat 1 tablespoon of olive oil in a large skilled over medium heat. Add the garlic and jalapeño, using as much or as little jalapeño as you like, depending on your affinity for spice. Stir and cook for about 30 seconds. Add the beans, diced tomatoes and their juices and oregano and chili powder. Season with salt and pepper to taste. Stir in the roasted sweet potatoes and summer for five minutes. Set aside.

Lightly oil a 9 x 13-inch baking dish with another tablespoon of oil. Spread a thin layer of salsa over the bottom of the dish and set aside.


Place a tortilla on a flat work surface. Spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish, seam side down, and repeat with the remaining tortillas and filling mixture.


Spoon any remaining mixture and any extra salsa on top of the tortillas. Cover the dish aluminum foil and bake in you 350 degree oven for 20 minutes. I had some avocado to use up, so I tossed a few slices over the tortillas when they came out of the oven. Serve hot and enjoy!

Could you use a longer detox? Give The Simple Cleanse a Try! Three days of whole foods, and it’s totally free. Just pop your email in below to get started.
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Author Bridget

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