Sweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas are a vibrant and satisfying dish that combines roasted sweet potatoes and hearty black beans, all wrapped in warm tortillas and smothered in zesty enchilada sauce. This wholesome recipe is not only easy to prepare but also packed with nutrients, making it a fantastic option for family dinners or meal prep. Each bite delivers a delightful blend of flavors and textures, complemented by creamy avocado and fresh lime. Perfect for any occasion, these enchiladas are sure to become a new favorite in your kitchen!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 batch easy roasted sweet potatoes
- 2 medium onions (diced)
- 10 cloves garlic (minced)
- 1 can black beans (drained)
- juice of 1 lime
- 3 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 1/2 cups freshly grated colby jack cheese
- 8 oz enchilada sauce
- 12 tortillas
Instructions
- Roast the sweet potatoes until tender.
- Sauté onions and garlic in a skillet until softened.
- Combine roasted sweet potatoes, black beans, lime juice, cumin, chili powder, and salt in the skillet.
- Warm tortillas briefly in the microwave to ease assembly.
- Fill each tortilla with the sweet potato mixture, roll tightly, and place seam side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake at 350°F (175°C) for 25-35 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg