Black Bean and Sweet Potato Enchiladas
Indulge in the vibrant flavors of these Black Bean and Sweet Potato Enchiladas, a perfect blend of hearty, wholesome ingredients and bold spices. Roasted sweet potatoes, seasoned with cumin and paprika, pair beautifully with protein-packed black beans and sautéed red onion, all wrapped in soft corn tortillas. Generously smothered in rich enchilada sauce and bubbly, melty cheese, this comforting dish is baked to golden perfection in just 30 minutes. Topped with fresh cilantro and a squeeze of zesty lime, these enchiladas are a crowd-pleasing, vegetarian-friendly meal that's as satisfying as it is easy to prepare. Whether you’re serving it for a casual weeknight dinner or a festive gathering, this recipe brings a nutritious, flavor-packed twist to classic Mexican cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 can (15 oz) Black beans
- 1 small Red onion
- 2 Garlic cloves
- 8 Corn tortillas
- 2 cups Enchilada sauce
- 1.5 cups Shredded cheese (cheddar or Mexican blend)
- 0.25 cup Fresh cilantro
- 1 Lime
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and dice them into 1/2-inch cubes.
In a mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt.
Spread the seasoned sweet potatoes onto a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside to cool.
While the sweet potatoes are roasting, finely chop the red onion and mince the garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and sauté for another 30 seconds, until fragrant.
Drain and rinse the black beans, then add them to the skillet along with 1/2 teaspoon of ground cumin, 1/2 teaspoon of paprika, and a pinch of salt. Mix well and cook for 2-3 minutes. Remove from heat.
Once the roasted sweet potatoes have cooled slightly, combine them with the black bean mixture in a large bowl. Stir to mix evenly.
Reduce the oven temperature to 375°F (190°C).
Spread 1/2 cup of enchilada sauce across the bottom of a 9x13-inch baking dish.
Spoon the sweet potato and black bean mixture down the center of each tortilla, then roll them up tightly. Place each rolled tortilla seam-side down into the baking dish.
Once all the tortillas are arranged in the dish, pour the remaining enchilada sauce evenly over the top.
Sprinkle the shredded cheese evenly over the enchiladas.
Cover the baking dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes.
Garnish with chopped fresh cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 7784 mg | 338% | |
| Total Carbohydrate | 339.5 g | 123% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 33.6 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1800 mg | 138% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
