Ingredients
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
1 can (15 oz) black beans, rinsed and drained
12 corn or flour tortillas
2 cups red enchilada sauce
1.5 cups shredded Monterey Jack or cheddar cheese
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup chopped fresh cilantro
1 can (4 oz) diced green chilies
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
Step 2: In a large bowl, mix the roasted sweet potatoes, black beans, green chilies, and 1/2 cup of the shredded cheese.
Step 3: Reduce oven heat to 375°F (190°C). Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
Step 4: Soften tortillas in the microwave for 20 seconds. Dip each tortilla in the remaining sauce, fill with the sweet potato and bean mixture, roll up, and place in the dish.
Step 5: Pour the remaining sauce over the rolled enchiladas and sprinkle with the rest of the cheese.
Step 6: Bake for 15-20 minutes until the cheese is melted and bubbling. Garnish with fresh cilantro before serving.
Notes
To make this vegan, use dairy-free cheese and ensure your enchilada sauce is vegan-friendly.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Healthy Dinner
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
Keywords: sweet potato and black bean enchiladas, vegetarian enchiladas, healthy dinner, black bean recipe, sweet potato recipe
