Description
Hearty, healthy, and flavorful sweet potato and black bean enchiladas that are perfect for a family dinner.
Ingredients
2 large sweet potatoes, peeled and cubed
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn kernels
1 small red onion, diced
2 cups red enchilada sauce
8 corn or flour tortillas
1.5 cups shredded Monterey Jack or vegan cheese
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp chili powder
Fresh cilantro and avocado for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, and chili powder. Spread them on a baking sheet and roast for 20 minutes until tender.
Step 2: In a large bowl, combine the roasted sweet potatoes, black beans, corn, and half of the diced onion. Mix in 1/4 cup of the enchilada sauce to bind the mixture.
Step 3: Reduce oven temperature to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish.
Step 4: Warm the tortillas in the microwave or on a skillet to make them pliable. Fill each tortilla with the sweet potato and bean mixture, roll tightly, and place seam-side down in the baking dish.
Step 5: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Step 6: Bake for 20 minutes until the cheese is melted and the sauce is bubbling. Let sit for 5 minutes before serving. Garnish with cilantro, avocado, and the remaining red onion.
Notes
For a gluten-free version, ensure your tortillas and enchilada sauce are certified gluten-free. You can also make this vegan by using dairy-free cheese or skipping the cheese and using a cashew cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Vegetarian & Vegan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg
