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Sweet Potato Black Bean Enchiladas

  • Author: Teprod
  • Total Time: 45 minutes
  • Yield: Serves 4

Description

Sweet potato black bean enchiladas are a vibrant and satisfying dish that perfectly blends wholesome ingredients with rich flavors. These hearty enchiladas feature roasted sweet potatoes and protein-packed black beans, all wrapped in soft tortillas and smothered in zesty enchilada sauce. Ideal for any occasion, this recipe is not only delicious but also easy to make, making it perfect for weeknight dinners or gatherings with family and friends. Topped with flavorful cotija cheese and fresh garnishes, each bite promises a delightful combination of textures and tastes that will leave you craving more.

Ingredients

Scale
  • 2 cups sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained
  • 8 corn or flour tortillas
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 cup crumbled cotija cheese

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. In a skillet over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook for an additional minute.
  3. Stir in diced sweet potatoes and drained black beans; season with salt, pepper, cumin, and chili powder. Cook until sweet potatoes are tender (10-12 minutes).
  4. Spread half a cup of enchilada sauce on the bottom of the baking dish. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
  5. Pour remaining sauce over the rolled tortillas and sprinkle with cotija cheese. Bake for 20-25 minutes until golden brown.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 enchilada (150g)
  • Calories: 270
  • Sugar: 4g
  • Sodium: 490mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 10g
  • Protein: 9g
  • Cholesterol: 15mg

Keywords: - Customize your filling by adding additional vegetables like bell peppers or spinach. - For a vegan option, replace cotija cheese with vegan cheese or omit cheese altogether. - Leftovers can be stored in an airtight container in the refrigerator for up to three days.

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Find it online: https://teprod.com/sweet-potato-black-bean-enchiladas/