Description
A delicious and hearty vegetarian dish featuring black beans and sweet potatoes wrapped in tortillas and topped with enchilada sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil sweet potatoes until tender, about 10 minutes.
- In a bowl, mash sweet potatoes and mix in black beans, corn, cumin, chili powder, salt, and pepper.
- Warm tortillas in a skillet to make them pliable.
- Spoon the sweet potato mixture onto each tortilla and roll them up.
- Place rolled tortillas in a baking dish, seam side down.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
- Serve with avocado or sour cream if desired.
- You can add more spices based on your taste.
- These enchiladas freeze well for later use.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Black Bean & Sweet Potato Enchiladas