Description
A delicious and nutritious vegan dish featuring black beans and sweet potatoes wrapped in tortillas and topped with enchilada sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the diced sweet potatoes in a pot of water until tender, about 10-15 minutes.
- In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, and garlic powder.
- Warm the corn tortillas in a skillet to make them pliable.
- Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas.
- Bake in the preheated oven for 20-25 minutes.
- Garnish with fresh cilantro before serving.
Notes
- For added flavor, consider adding diced onions or bell peppers to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Serve with avocado or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg