Description
Sweet Potato Black Bean Enchiladas are a delightful twist on a classic Mexican dish, combining the natural sweetness of sweet potatoes with hearty black beans for a nutritious meal.
Ingredients
- Sweet potatoes: 2 medium (about 500 grams), peeled and diced
- Black beans: 1 can (15 oz or 425 grams), drained and rinsed
- Corn tortillas: 8-10, depending on size
- Enchilada sauce: 2 cups (store-bought or homemade)
- Cheese: 1 cup (cheddar or Monterey Jack), shredded
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Cumin: 1 teaspoon
- Cilantro: 1/4 cup, chopped (for garnish)
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Prepare the sweet potatoes by peeling and dicing them, then boil until tender.
- Drain and rinse the black beans if using canned.
- In a large bowl, combine cooked sweet potatoes, black beans, sautéed onion and garlic, salt, and pepper.
- Warm the corn tortillas in a skillet to make them pliable.
- Spoon the filling onto each tortilla, roll them up, and place seam-side down in a baking dish.
- Preheat the oven to 375°F (190°C) and spread a layer of enchilada sauce in the baking dish.
- Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with cheese.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- Customize with additional vegetables like bell peppers or zucchini.
- For a spicier version, add jalapeños or cayenne pepper.
- Can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Sweet Potato, Black Bean, Enchiladas, Vegetarian, Mexican