Sweet Potato Black Bean Enchiladas
Deliciously hearty and nutritious, these Sweet Potato Black Bean Enchiladas combine creamy sweet potatoes and protein-rich black beans for a flavorful Mexican-inspired vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 (15 oz) can black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 1/2 cups enchilada sauce
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: sour cream, avocado slices, lime wedges
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine roasted sweet potatoes with black beans and half of the chopped cilantro.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm the tortillas to make them pliable, then fill each with the sweet potato and black bean mixture, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle shredded cheese on top.
- Bake uncovered for 15-20 minutes until cheese is melted and bubbly.
- Garnish with remaining cilantro and serve with optional toppings.
Notes
For extra heat, add sliced jalapeños or a dash of hot sauce before baking. Serve with a fresh side salad for a balanced meal.
Find it online: https://foodiedishes.com/sweet-potato-black-bean-enchiladas/