Sweet Potato Black Bean Enchiladas
These Sweet Potato Black Bean Enchiladas combine hearty black beans and roasted sweet potatoes wrapped in corn tortillas, topped with a rich enchilada sauce for a flavorful and nutritious Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn tortillas
- 1 1/2 cups enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup diced red onion (optional)
- 1 jalapeño, seeded and chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes or until tender.
- In a mixing bowl, combine the roasted sweet potatoes with drained black beans, diced red onion, jalapeño, and cilantro.
- Reduce oven temperature to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Warm the tortillas slightly to make them pliable. Spoon a generous amount of the sweet potato and black bean mixture onto each tortilla, roll it up, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the rolled tortillas, then sprinkle with shredded cheese.
- Bake uncovered for 20 minutes, or until the cheese is bubbly and golden.
- Let cool slightly before serving. Garnish with extra cilantro or avocado slices if desired.
Notes
For a vegan option, substitute dairy cheese with a plant-based cheese or omit cheese altogether. Serve with a side of guacamole or a simple green salad for a complete meal.
Find it online: https://foodnarrative.com/sweet-potato-black-bean-enchiladas/