Description
Sweet Potato Black Bean Enchiladas are a delightful, hearty dish bursting with flavor. Easy to prepare, they make for the perfect comforting meal any day of the week.
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups cubed)
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn tortillas
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
- 1 can (4 oz) diced green chiles
- 1 medium onion, diced
- 2 tsp ground cumin
- 2 tsp chili powder
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté the diced onion until translucent. Add cumin and chili powder; cook for another minute.
- Stir in cubed sweet potatoes and black beans. Cook until sweet potatoes are tender, about 10-15 minutes.
- Lay out each tortilla flat. Fill with the sweet potato mixture, sprinkle cheese inside, then roll tightly and place seam-side down in a baking dish.
- Pour enchilada sauce over the tortillas and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
- For added flavor, try adding spinach or using butternut squash instead of sweet potatoes.
- Let the sweet potatoes cool slightly before assembling to avoid soggy enchiladas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg