Description
Hearty and comforting enchiladas filled with creamy sweet potatoes and protein-packed black beans, topped with melted cheese.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 6 large corn or flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- 1 tsp cumin
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- Boil the cubed sweet potatoes in salted water for about 10-15 minutes, or until tender. Drain and mash lightly.
- In a mixing bowl, combine the mashed sweet potatoes, black beans, half of the shredded cheese, chili powder, cumin, and a pinch of salt.
- Spoon the filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Notes
Choose firm sweet potatoes and use corn tortillas for a gluten-free option. Customize with additional vegetables or spices for a personalized touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg