Description
Enjoy these easy and flavorful Sweet Potato and Black Bean Enchiladas. They are a perfect vegetarian meal for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups mashed cooked sweet potato
- 1/4 cup chopped fresh cilantro
- 8 (6-inch) corn tortillas
- 1 (15 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute more until fragrant.
- Stir in the black beans, mashed sweet potato, and cilantro. Mix well.
- Warm the tortillas slightly to make them pliable (you can microwave them for 30 seconds or warm them in a dry skillet).
- Spoon about 1/4 cup of the sweet potato mixture into the center of each tortilla. Roll them up and place seam-side down in a 9×13 inch baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for a few minutes before serving.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the filling.
- Top with your favorite garnishes like sour cream, avocado, or extra cilantro.
- You can cook the sweet potato by baking or steaming until tender.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg