Description
Delicious vegetarian enchiladas filled with black beans and sweet potatoes, topped with a flavorful sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
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, and chili powder.
- Warm the corn tortillas in a skillet to make them pliable.
- Spoon the sweet potato mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
- Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- Can be made ahead and stored in the refrigerator before baking.
- Serve with avocado or sour cream for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg