Description
Enjoy a vibrant blend of flavors in these Sweet Potato & Black Bean Enchiladas, where roasted sweet potatoes and hearty black beans meet a zesty sauce and melted cheese.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 (15-ounce) can black beans, rinsed and drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 cups enchilada sauce (store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an oven-safe baking dish.
- Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic for about 5 minutes until fragrant.
- Combine roasted sweet potatoes, black beans, sautéed onion, and garlic in a large bowl.
- Warm tortillas in the microwave for about 30 seconds to make them pliable.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
- Bake uncovered for about 20 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Customize your filling by adding corn or swapping black beans for pinto beans. For extra flavor, consider adding jalapeños or chipotle sauce to the filling.