Description
Sweet Potato Black Bean Enchiladas are a vibrant and satisfying dish that combines creamy sweet potatoes with hearty black beans, all wrapped in soft tortillas and topped with zesty salsa—perfect for any occasion!
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups, diced)
- 1 can (15 oz) black beans, rinsed and drained
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa verde
- ¼ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- 2. Boil diced sweet potatoes in water until tender, about 10–12 minutes. Drain and set aside.
- 3. In a large bowl, mix cooked sweet potatoes, black beans, cumin, chili powder, garlic powder, salt, and pepper until well combined.
- 4. Lay each tortilla flat; add about ¼ cup of filling to the center. Roll tightly and place seam-side down in the baking dish.
- 5. Spread half of the salsa verde on the bottom of the dish. Arrange enchiladas in the dish and pour remaining salsa verde over the top; sprinkle with cheese.
- 6. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden brown.
- 7. Garnish with chopped cilantro before serving.
Notes
- For added nutrition, consider mixing in fresh spinach or swapping black beans for chickpeas.
- Assemble enchiladas ahead of time and refrigerate before baking for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (approximately 400g)
- Calories: 370
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg