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Sweet Potato & Black Bean Enchiladas

Delicious Sweet Potato & Black Bean Enchiladas to Savor

Savor these Sweet Potato & Black Bean Enchiladas, a comforting vegetarian dish packed with flavor and nutrients.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups sweet potatoes peeled and cubed
  • 1 can black beans drained
  • 1 cup shredded cheese cheddar, Monterey Jack, or vegan
For the Assembly
  • 8 pieces corn tortillas can use gluten-free
  • 2 cups enchilada sauce homemade or store-bought
For the Seasoning
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt

Equipment

  • Baking dish
  • Medium Pot
  • large mixing bowl
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly coat a baking dish with nonstick spray.
  2. Peel and cube the sweet potatoes, then boil in a medium pot for 10-15 minutes until tender. Drain and let cool.
  3. In a large mixing bowl, combine the cooked sweet potatoes, black beans, half of the shredded cheese, chili powder, cumin, and salt. Mix well.
  4. Warm corn tortillas in a skillet for about 30 seconds on each side. Spoon the filling into each tortilla, roll them tightly, and place in the baking dish seam-side down.
  5. Pour enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
  6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize fillings with ingredients like corn, bell peppers, or spinach for added nutrition. Store leftovers in an airtight container in the fridge for up to 3 days.

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