Sweet Potato Black Bean Enchiladas
A comforting and delicious dish that combines sweet potatoes, black beans, and zesty enchilada sauce, all wrapped in corn tortillas.
Ingredients
For the Filling
- 2 large sweet potatoes Can substitute with butternut squash or regular potatoes.
- 1 can black beans Drained and rinsed; can substitute with pinto or kidney beans.
- 1 cup corn Use frozen or canned as per your preference.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup enchilada sauce Store-bought or homemade.
- 8-10 pieces corn tortillas Warm them up for easier handling.
- 1 cup shredded cheese Optional; use dairy-free alternative if desired.
- to taste salt
- to taste pepper
- to taste fresh cilantro For garnish; optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and cube the sweet potatoes, then steam until tender, about 15-20 minutes.
- In a large bowl, combine steamed sweet potatoes, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mash slightly for texture.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle cheese on top if using.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
- Let cool for a moment, garnish with fresh cilantro, and serve.
Notes
Store leftovers in an airtight container for up to 4 days. You can freeze assembled but unbaked enchiladas for up to 3 months.
Nutrition
Serving: 2gCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 4gSodium: 600mgFiber: 10gSugar: 4g
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