Description
Crispy Black Bean Sweet Potato Enchiladas are a deliciously satisfying dish that combines roasted sweet potatoes and black beans, all wrapped in golden corn tortillas and baked to crispy perfection. Topped with melted cheese and enchilada sauce, each bite is bursting with flavor and nutrition. Ideal for any occasion, these enchiladas are both comforting and wholesome, making them a favorite for everyone at the table.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 can (15 oz) black beans, rinsed and drained
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 green onions, chopped
- 1 can (10 oz) red enchilada sauce
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a medium-sized baking dish with nonstick cooking spray.
- Peel and cube the sweet potatoes, toss them with olive oil and salt, then roast on a baking sheet for about 25 minutes until tender.
- In a bowl, combine roasted sweet potatoes, black beans, and half of the shredded cheese.
- Warm the corn tortillas in the microwave for about 20 seconds to make them pliable. Spoon the filling into each tortilla, roll them up tightly, and place seam-side down in the baking dish.
- Pour the enchilada sauce over the filled tortillas and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until golden brown and bubbly. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 25mg