Description
These Sweet Potato Black Bean Enchiladas are a flavorful and satisfying vegetarian meal, packed with wholesome ingredients and a rich, savory sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can black beans, rinsed and drained
- 1.5 cups mashed sweet potato (about 1 large sweet potato)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Stir in black beans, mashed sweet potato, and corn. Cook for 3-5 minutes until heated through.
- Remove from heat and stir in cilantro. Season with salt and pepper.
- Warm the tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
- Spoon about 1/4 cup of the sweet potato and black bean mixture into each tortilla. Roll them up and place them seam-side down in a 9×13 inch baking dish.
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for a few minutes before serving.
Notes
- For a vegan option, omit the cheese or use your favorite vegan shredded cheese.
- Adjust cayenne pepper for desired spice level.
- Serve with your favorite toppings like avocado, salsa, or sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: Approximately 400-450 kcal per serving (will vary based on specific ingredients and cheese)
- Sugar: Approximately 8-10g
- Sodium: Approximately 700-900mg (will vary based on enchilada sauce and added salt)
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 10-12g
- Protein: Approximately 15-18g
- Cholesterol: Approximately 25-35mg
Keywords: sweet potato, black bean, enchiladas, vegetarian, Mexican, comfort food, easy recipe