Description
Sweet Potato Black Bean Enchiladas are a satisfying and nutritious dish that combines creamy sweet potatoes and hearty black beans, all wrapped in warm, soft tortillas. Perfect for any meal!
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups cubed)
- 1 can (15 oz) black beans, rinsed and drained
- 6 large whole wheat tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes.
- Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25-30 minutes until tender.
- In a bowl, combine roasted sweet potatoes, black beans, half of the cheese, cumin, and chili powder.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
- Bake for 20 minutes until bubbly and golden brown. Serve hot garnished with fresh cilantro.
Notes
- For added nutrition, consider incorporating spinach or swapping black beans for chickpeas.
- Warm tortillas briefly in a pan to make them more pliable before rolling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 25mg