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Sweet Potato and Black Bean Enchiladas recipe

Easy Sweet Potato and Black Bean Enchiladas with Bold Flavors

A nourishing Sweet Potato and Black Bean Enchiladas recipe that bursts with flavor and comfort.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 medium Sweet potatoes choose medium-sized and tender
  • 1 can Black beans canned and rinsed
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Cumin ground
  • 1 teaspoon Chili powder
For Assembly
  • 8 Corn tortillas soft but sturdy
  • 2 cups Enchilada sauce store-bought or homemade
  • 1 cup Shredded cheese mix of cheddar and Monterey Jack
Optional Toppings
  • 1/4 cup Fresh cilantro chopped
  • 1/2 cup Sour cream or Greek yogurt
  • 1 medium Avocado sliced

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Microwave
  • mixing bowl

Method
 

Preparation
  1. Preheat oven to 375°F while you gather and measure all your ingredients.
  2. Roast sweet potatoes on a baking sheet for 25 minutes at 375°F, until tender and lightly caramelized.
  3. Sauté onion and garlic in a skillet over medium heat for 3–4 minutes until translucent and fragrant.
  4. Mash sweet potatoes, stir in cumin and chili powder, tasting as you go.
  5. Fold black beans into the spiced sweet potatoes until heated through.
Assembly
  1. Warm tortillas by wrapping them in a damp kitchen towel and microwaving for 30 seconds.
  2. Fill tortillas by spooning about ¼ cup of the filling into each warmed tortilla and roll snugly.
  3. Pour enchilada sauce over the rolled enchiladas in a baking dish.
  4. Top with cheese and bake uncovered at 375°F for 15–20 minutes until cheese is golden.
  5. Let enchiladas rest for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Optional: Sprinkle extra cilantro and a dollop of sour cream before serving. Leftovers can be stored in an airtight container for up to 3 days.

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