Description
Make these Sweet Potato Black Bean Enchiladas for a hearty, satisfying meal. This recipe brings together warm spices, sweet potato goodness, and black beans for a fantastic plant-based dinner perfect for any weeknight.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 cups cooked sweet potato, mashed
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup vegetable broth
- 8 corn tortillas
- 2 cups enchilada sauce (red or green)
- 1 cup shredded cheese (optional, use vegan cheese for strict vegan)
- Fresh cilantro, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, chili powder, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant.
- In a bowl, combine the mashed sweet potato, black beans, and vegetable broth. Mix well.
- Stir the cooked onion and spice mixture into the sweet potato and bean mixture.
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- Spoon about 1/4 cup of the filling down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- If using cheese, sprinkle it over the top.
- Bake for 20 to 25 minutes, or until bubbly and heated through.
- Garnish with fresh cilantro before serving. Enjoy your delicious dinner!
Notes
- If you don’t have pre-cooked sweet potato, you can roast or microwave a sweet potato until soft enough to mash before starting the recipe.
- For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
- Warm tortillas prevent tearing when rolling.
- This recipe is naturally vegetarian; omit cheese or use a vegan substitute to make it vegan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: Approx. 350
- Sugar: Approx. 8g
- Sodium: Approx. 550mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 10g
- Protein: Approx. 12g
- Cholesterol: 0mg