Sweet Potato & Black Bean Enchiladas
Sweet Potato & Black Bean Enchiladas are a deliciously vibrant dish that combines creamy sweet potatoes and hearty black beans wrapped in warm corn tortillas. Topped with rich enchilada sauce and melted cheese, these enchiladas bring a burst of flavor to your dinner table. Perfect for family gatherings or meal prep, this recipe is sure to impress everyone with its delightful taste and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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, rinsed
- 8 soft corn tortillas
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tsp taco seasoning
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce
Instructions
- Preheat oven to 375°F (190°C). Peel and cube sweet potatoes; boil until fork-tender (10-15 minutes).
- In a skillet, heat olive oil over medium heat; sauté onion and garlic until golden (about 5 minutes).
- Add cooked sweet potatoes, black beans, and taco seasoning to the skillet; mix gently.
- Spread some enchilada sauce in a baking dish. Fill each tortilla with the mixture, roll tightly, and place seam-side down.
- Pour remaining enchilada sauce on top and sprinkle with cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 5 minutes until cheese is bubbly.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 25mg
Keywords: - Customize by adding bell peppers or corn to the filling for added texture. - For enhanced flavor, consider using homemade enchilada sauce instead of store-bought.