Description
Sweet Potato Black Bean Enchiladas are a delightful and nutritious dish, featuring creamy sweet potatoes and zesty black beans wrapped in warm corn tortillas. Perfect for any meal!
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn tortillas
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- 1. Boil the diced sweet potatoes in salted water until fork-tender, about 15 minutes; drain and set aside.
- 2. In a skillet over medium heat, sauté the chopped red onion and minced garlic until translucent, about 3-4 minutes.
- 3. Stir in the black beans, cumin, and chili powder; cook until heated through.
- 4. Mash the cooked sweet potatoes into the bean mixture until well combined.
- 5. Warm the corn tortillas in a frying pan until pliable. Spoon filling into each tortilla and roll tightly.
- 6. Preheat your oven to 375°F (190°C). Place rolled tortillas seam-side down in a greased baking dish. Top with cheese if using and bake for about 20-25 minutes, until bubbly.
Notes
- Customize by swapping black beans for pinto or kidney beans if desired.
- For added heat, include diced jalapeños in the filling mix.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (340g)
- Calories: 330
- Sugar: 5g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 15mg