Sweet Potato Black Bean Enchiladas
Experience a burst of flavor with these Sweet Potato Black Bean Enchiladas, featuring creamy sweet potatoes and hearty black beans, all wrapped in warm tortillas and topped with gooey cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups, cubed)
- 1 can (15 oz) black beans (drained and rinsed)
- 8 corn or flour tortillas
- 1.5 cups shredded Monterey Jack cheese
- 2 cups enchilada sauce
- 1/4 cup fresh cilantro (chopped)
- 1 ripe avocado (sliced)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube sweet potatoes, toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender.
- In a bowl, mix roasted sweet potatoes with black beans and half the cheese. Stir in chopped cilantro.
- Warm tortillas in a skillet until pliable. Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over rolled tortillas and top with remaining cheese. Cover loosely with foil and bake for 20 minutes; uncover for an additional 5 minutes until cheese is golden.
- Serve hot, garnished with avocado slices.
Notes
- For added flavor, consider using spices like cumin or chili powder in the filling.
- Swap out black beans for pinto or kidney beans if desired.
- Top the enchiladas with fresh lime juice or additional cilantro for extra zing.
Nutrition
- Serving Size: 2 enchiladas (approximately 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg