Crispy Black Bean Sweet Potato Enchiladas: The Best Comfort Meal
Discover a delicious and comforting recipe for Crispy Black Bean Sweet Potato Enchiladas that will satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 tablespoon olive oil
- 1/4 cup cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, boil sweet potatoes until tender, about 15 minutes. Drain and mash.
- In a bowl, combine mashed sweet potatoes, black beans, cumin, and chili powder.
- Warm corn tortillas in a skillet to make them pliable.
- Spoon the filling into each tortilla, roll it up, and place in a baking dish.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is bubbly.
- Garnish with cilantro before serving.
Notes
- For extra flavor, add diced onions to the filling.
- Feel free to use different types of beans if desired.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg