Black Bean Sweet Potato Enchiladas That Impress Everyone!
Delicious and healthy enchiladas made with black beans and sweet potatoes, perfect for impressing guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the diced sweet potatoes until tender, about 10-15 minutes.
- In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, and chili powder.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the sweet potato mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese if using.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- Can be made ahead and stored in the refrigerator before baking.
- Vegan cheese can be used for a dairy-free option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg