Description
These Black Bean Sweet Potato Enchiladas are a deliciously spiced dish that combines the earthy flavors of black beans and sweet potatoes, wrapped in warm tortillas and topped with zesty sauce.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can black beans
- 4 large tortillas
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and dice the sweet potatoes into small cubes.
- Roast the sweet potatoes in the oven for about 20 minutes until tender.
- In a bowl, mix the roasted sweet potatoes with the black beans, chili powder, cumin, and salt.
- Warm the tortillas in a skillet or microwave until pliable.
- Fill each tortilla with the sweet potato and black bean mixture, then roll them up tightly.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the enchilada sauce over the top of the rolled enchiladas.
- Bake in the oven for 15 minutes until heated through.
- Garnish with fresh cilantro before serving.
- Let the enchiladas rest for a few minutes before serving.
Notes
- Use fresh ingredients for the best flavor.
- Prep Time: 15
- Cook Time: 30
- Category: recipes
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: enchiladas, black beans, sweet potatoes, vegetarian, healthy