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Sweet Potato Enchiladas

Sweet Potato Enchiladas with Black Beans

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Sweet potato enchiladas offer a delicious and healthy vegetarian meal. This dish features roasted sweet potatoes, black beans, and corn wrapped in tortillas, then smothered in a rich enchilada sauce and baked until bubbly.

  • Total Time: 65 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1/4 cup chopped fresh cilantro
  • 12 small corn tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheddar cheese (or dairy-free alternative)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  4. In a medium bowl, combine the roasted sweet potatoes, black beans, corn, and cilantro.
  5. Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
  6. Warm the tortillas slightly (in the microwave or a dry skillet) to make them more pliable.
  7. Fill each tortilla with about 1/4 cup of the sweet potato mixture. Roll up tightly and place seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce over the rolled enchiladas.
  9. Sprinkle with shredded cheese.
  10. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  11. Let stand for 5 minutes before serving.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the sweet potato mixture.
  • Garnish with extra fresh cilantro, avocado, or a dollop of dairy-free sour cream before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 350
  • Sugar: 8g
  • Sodium: 700mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 20mg

Find it online: https://recipesuniverse.com/sweet-potato-enchiladas-with-black-beans/