Courtesy of: Heidi Ho
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If you’ve got a jar of Heidi Ho Spicy Chia Cheeze Sauce, this recipe is sure to warm you up and delight your taste buds.

Recipe courtesy of Heidi Ho


  • 1 jar Heidi Ho Spicy Chia Cheeze
  • 12 corn tortillas
  • 1 can refried black beans
  • 1 can regular black beans
  • 1 Poblano pepper, chopped
  • 6 cloves garlic, chopped
  • 1 sweet (yellow) onion, chopped
  • 1 Tbsp coconut oil
  • 2 small sweet potatoes, diced
  • 1 4oz can green chiles
  • 10 oz. tomato sauce
  • 1 avocado
  • 1 bunch cilantro, chopped
  • 3 Tbsp sour cream (optional)
  • green onions, chopped (optional)


  1. Preheat oven to 350 degrees.
  2. Grease a casserole pan and set aside.
  3. Melt coconut oil in pan over medium heat.
  4. Add sweet potatoes and cook until tender.
  5. Then add the regular black beans and the chiles. Reserve.
  6. In another pan, heat a little oil over medium heat and add garlic, onions and Poblano pepper and cook until the onions start to caramelize.
  7. Remove from heat.
  8. In a saucepan over medium heat, warm a jar of Heidi Ho Spicy Chia Cheeze with 8oz of tomato sauce. If it starts to bubble, turn down the heat.
  9. In a small bowl, mix the refried beans with the remainder 2oz tomato sauce.
  10. Warm the tortillas.
  11. To assemble the enchiladas, working with one warm tortilla at a time, spread some refried bean/tomato mixture on a tortilla.
  12. Layer some sweet potato and bean mixture over the refried beans and spoon some onion mixture on top.
  13. Roll as tight as you can without losing all the fillings and place gently on the prepared casserole dish.
  14. Repeat with remaining tortillas.
  15. Pour the warm Heidi Ho Spicy Chia Cheeze mixture over the enchiladas making sure everything is covered with sauce.
  16. Place on a preheated oven for 20 minutes until the edges start to brown.
  17. When ready to eat, top with sliced avocado, sour cream (if using) and cilantro.