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Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas
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Sweet Potato Black Bean Enchiladas are a vibrant and satisfying vegetarian meal, bursting with flavor and perfect for any occasion.

Ingredients

Scale
  • 2 medium sweet potatoes (approximately 2 cups cubed)
  • 1 can (15 oz) black beans, rinsed and drained
  • 8 corn or whole wheat tortillas
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp taco seasoning
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. Boil cubed sweet potatoes in salted water for about 10 minutes until fork-tender. Drain and set aside.
  3. In a skillet over medium heat, sauté chopped onions in oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
  4. Stir in the rinsed black beans and taco seasoning, then simmer for about 5 minutes.
  5. Spread the sweet potato-black bean mixture onto each tortilla, roll them tightly, and place seam-side down in the baking dish.
  6. If using cheese, sprinkle it on top. Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until golden brown.

Notes

  •  Feel free to substitute black beans with kidney beans or add corn for extra sweetness.
  •  Experiment with spices like cumin or smoked paprika to enhance flavor.

Nutrition

Find it online: https://svetb.com/sweet-potato-black-bean-enchiladas-recipe/