Sweet Potato and Black Bean Enchiladas Recipe
This authentic recipe is made with simple ingredients and can be customized with your favorite toppings and seasonings. With its filling and flavorful taste, these enchiladas are sure to become a new family favorite.
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Equipment
Ingredients
- 1 tbsp Olive Oil
- 1 large Sweet Potato Peeled And Diced
- 1 can Black Beans Drained And Rinsed
- 1/2 cup Onion Diced
- 1/2 tsp Ground Cumin
- 1/2 tsp Chili Powder
- Salt & Pepper To Taste
- 8 Corn Tortillas
- 1 cup Enchilada Sauce
- 1 cup Shredded Cheddar Cheese
Instructions
- Preheat the oven to 375°F and grease a baking dish.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced sweet potato, black beans, onion, cumin, chili powder, salt, and pepper to the skillet and cook until the sweet potato is tender.
- Remove the skillet from the heat and set aside.
- Warm the corn tortillas in the microwave or on the stovetop until they are pliable.
- Spoon the sweet potato and black bean mixture onto each tortilla, and roll it up tightly.
- Place the rolled enchiladas in the prepared baking dish.
- Pour the enchilada sauce over the enchiladas and sprinkle with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
Nutrition
Serving: 2enchiladasCalories: 382kcalCarbohydrates: 63gProtein: 18gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 769mgPotassium: 662mgFiber: 13gSugar: 9gVitamin A: 12600IUVitamin C: 5mgCalcium: 210mgIron: 3mg
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