Sweet Potato Black Bean Enchiladas
Savor the perfect balance of hearty comfort and bold Southwestern flavors with these Sweet Potato Black Bean Enchiladas. This vegetarian recipe combines tender roasted sweet potatoes, protein-packed black beans, and vibrant frozen corn, all wrapped in soft tortillas and smothered in rich enchilada sauce. A sprinkle of shredded cheese melts to golden perfection, while optional fresh cilantro and a squeeze of lime add a zesty finishing touch. With a prep time of just 25 minutes and a bake time of 30 minutes, this recipe is a delicious and wholesome option for weeknight dinners or meal prep. Whether you're looking for a plant-based dish or simply love Tex-Mex cuisine, these enchiladas are guaranteed to hit the spot.
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Recipe Information
Ingredients
- 2 medium-sized Sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 can (15 oz) Black beans
- 1 cup Frozen corn
- 8 small Flour or corn tortillas
- 2 cups Enchilada sauce
- 1.5 cups Shredded cheese (cheddar or Mexican blend)
- 2 tablespoons Fresh cilantro (optional)
- 1 medium Lime (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and dice them into 1/2-inch cubes. Toss them with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and ground black pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender.
While the sweet potatoes roast, drain and rinse the black beans. Set aside.
In a mixing bowl, combine the roasted sweet potatoes, black beans, and frozen corn. Gently toss to mix.
Reduce the oven temperature to 375°F (190°C).
Spread 1/2 cup of enchilada sauce on the bottom of a large baking dish.
Spoon about 1/3 cup of the sweet potato and black bean mixture onto each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat for all tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and a squeeze of lime, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 10099 mg | 439% | |
| Total Carbohydrate | 385.0 g | 140% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 38.8 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1964 mg | 151% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1485 mg | 32% | |
*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.
