Description
These Sweet Potato & Black Bean Enchiladas are a vegetarian delight, packed with flavor and easy to make. Roasting the sweet potatoes brings out their natural sweetness, complementing the hearty black beans and savory enchilada sauce. Perfect for a weeknight dinner or a special occasion, these enchiladas are sure to become a family favorite.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon lime juice
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
- In a separate bowl, combine the roasted sweet potatoes, black beans, red onion, cilantro, and lime juice. Mix well.
- Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet or by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Spoon the sweet potato and black bean mixture into the center of each tortilla.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with extra cilantro if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the sweet potato mixture.
- If you don’t have Monterey Jack cheese, cheddar or a Mexican blend will also work well.
- Serve with your favorite toppings like sour cream, avocado, or salsa.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (2 per serving)
- Calories: Approximately 350-400 calories per serving
- Sugar: Approximately 8-10g per serving
- Sodium: Approximately 600-800mg per serving
- Fat: Approximately 12-15g per serving
- Saturated Fat: Approximately 4-5g per serving
- Unsaturated Fat: Approximately 8-10g per serving
- Trans Fat: 0g
- Carbohydrates: Approximately 50-55g per serving
- Fiber: Approximately 8-10g per serving
- Protein: Approximately 10-12g per serving
- Cholesterol: Approximately 20-25mg per serving