Sweet Potato & Black Bean Enchiladas
Sweet Potato & Black Bean Enchiladas are a delightful vegetarian dish that combines tender sweet potatoes and hearty black beans, enveloped in soft tortillas and drizzled with zesty enchilada sauce. Perfect for busy weeknights or entertaining guests, this recipe is not only colorful but also packed with flavors that will satisfy your taste buds and warm your heart.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 1 can (15 oz) black beans, rinsed and drained
- 8 corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, diced
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Spray a baking dish with nonstick spray.
- Peel and dice sweet potatoes into small cubes; boil in salted water until tender (about 10 minutes). Drain and lightly mash.
- In a bowl, mix mashed sweet potatoes with black beans, half the cheese, diced onions, and cilantro.
- Spread some enchilada sauce in the baking dish. Fill each tortilla with the mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake for about 20 minutes; remove foil for the last 5 minutes to brown.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 290
- Sugar: 4g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 20mg