Description
Black Bean Sweet Potato Enchiladas are a delicious and healthy vegetarian dish that combines roasted sweet potatoes and protein-packed black beans, all wrapped in soft tortillas. Topped with zesty enchilada sauce and melted cheese, these enchiladas make for a comforting meal that’s perfect for family dinners or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can (15 oz) low-sodium black beans (drained and rinsed)
- 8 corn or flour tortillas
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 2 cups enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Peel and dice sweet potatoes, then boil in salted water until tender, about 10-15 minutes. Drain well.
- In a skillet, sauté onions in oil over medium heat until translucent. Add minced garlic and cook for an additional minute.
- In a large bowl, combine cooked sweet potatoes, black beans, sautéed onion, salt, pepper, and half of the cheese. Mix thoroughly.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese. Bake uncovered for 20-25 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg
Keywords: - For added flavor, include spices like cumin or chili powder in your filling. - Customize by adding other vegetables such as bell peppers or zucchini. - To prepare ahead of time, assemble without baking and refrigerate overnight.