Black Bean Sweet Potato Enchiladas
Packed with vibrant flavors and wholesome ingredients, these Black Bean Sweet Potato Enchiladas are a delicious twist on a classic comfort food. Sweet potatoes and black beans combine to create a hearty, plant-based filling that's perfectly spiced with cumin and chili powder. Rolled into soft tortillas, smothered in rich red enchilada sauce, and topped with gooey melted cheese, this dish is as satisfying as it is nutritious. Ready in under an hour, these enchiladas are perfect for weeknight dinners or meal prep. Garnished with fresh cilantro and served with a squeeze of lime, they offer a bright, zesty finish that will have your family coming back for more. Whether you're a fan of vegetarian meals or simply looking for a new way to enjoy Mexican-inspired cuisine, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 medium Yellow onion
- 15 ounces Black beans
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 8 small Corn or flour tortillas
- 2 cups Red enchilada sauce
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 0.25 cup Chopped fresh cilantro
- 4 Lime wedges
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil.
Peel and dice the sweet potatoes into small cubes. Boil in a pot of salted water for 10-12 minutes until fork-tender, then drain and mash lightly with a fork.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Finely dice the onion and mince the garlic, then add them to the skillet. Sauté for 3-4 minutes until softened and fragrant.
Drain and rinse the black beans, then add them to the skillet with the cooked onion and garlic. Stir in the mashed sweet potatoes, ground cumin, chili powder, and salt. Mix until well combined and remove from heat.
Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Warm your tortillas slightly in the microwave or on a skillet to make them pliable. Spoon about 1/4 cup of the sweet potato and black bean mixture onto each tortilla, then roll it tightly and place seam-side down in the baking dish.
Once all tortillas are filled and arranged in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the shredded cheese over the sauce.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.0 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 168 mg | 4% | |
*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.
