How To Make Sweet Potato and Black Bean Enchiladas
This vegetarian dish is a tasty combination of sweet potatoes, black beans, and spices in a warm tortilla wrap, topped with cheese and enchilada sauce.
Serves:
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup shredded cheddar cheese
Instructions
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Preheat oven to 375°F.
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In a skillet over medium-high heat, add diced sweet potatoes. Cook for 7-10 minutes until tender. Add black beans, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes.
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Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften.
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Pour a small amount of enchilada sauce on the bottom of a 9×13 inch baking dish.
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Spoon filling onto tortillas, roll up, and place seam side down in the baking dish.
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Pour remaining enchilada sauce over the tortillas and top with shredded cheese.
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Bake for 20-25 minutes or until cheese is melted and bubbly.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 393kcal
- Total Fat : 9g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 994mg
- Total Carbohydrates : 64g
- Dietary Fiber : 13g
- Sugar : 9g
- Protein : 16g
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