Black Bean Sweet Potato Enchiladas
A delicious and nutritious meal packed with protein, fiber, and vitamins. Perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8–10 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or pepper jack)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the diced onion and garlic until translucent.
- Add the sweet potatoes, black beans, corn, cumin, chili powder, salt, and pepper. Cook until the sweet potatoes are tender.
- Warm the tortillas in a pan or microwave until pliable.
- Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg