How To Make Sweet Potato and Black Bean Enchiladas Recipe
A delicious vegetarian enchilada recipe filled with sweet potatoes, black beans, and spices.
Serves:
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 can enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- Optional toppings: diced avocado, chopped cilantro, sour cream
Instructions
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Preheat oven to 375°F and grease a 9×13 inch baking dish.
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In a large skillet, cook sweet potatoes over medium-high heat until tender, about 10 minutes. Remove and set aside.
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In the same skillet, add a tablespoon of oil and cook onion until softened, about 5 minutes. Add garlic and cook for an additional minute.
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Add black beans, cooked sweet potatoes, cumin, chili powder, paprika, cayenne pepper, salt, and black pepper to the skillet. Stir to combine.
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Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
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Microwave corn tortillas for 30 seconds to make them more pliable.
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Fill each tortilla with sweet potato and black bean mixture, roll tightly, and place seam-side down in the baking dish.
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Pour remaining enchilada sauce over the top of the enchiladas and sprinkle the shredded cheese on top.
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Bake for 20-25 minutes until the cheese is melted and bubbly.
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Serve with optional toppings like diced avocado, chopped cilantro, and sour cream.
Nutrition
- Calories : 470kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 35mg
- Sodium : 1325mg
- Total Carbohydrates : 62g
- Dietary Fiber : 14g
- Sugar : 6g
- Protein : 19g
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