Description
Deliciously satisfying enchiladas combining sweet potatoes, black beans, and spices, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8–10 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Boil the diced sweet potatoes until tender, about 10-15 minutes. Drain and set aside.
- Sauté the diced onion and minced garlic in a skillet over medium heat for 3-4 minutes until translucent.
- Add the drained black beans, corn kernels, and boiled sweet potatoes to the skillet. Season with cumin, chili powder, salt, and pepper. Cook for 5 minutes.
- Warm the corn tortillas by briefly heating them in the oven covered with a damp cloth or on a skillet.
- Spoon the sweet potato mixture onto each tortilla and roll them up tightly. Place seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese if desired. Bake for 20-25 minutes.
- Garnish with fresh cilantro and serve.
Notes
You can prepare these enchiladas ahead of time, and they’re perfect for potlucks or family dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 15g
- Protein: 22g
- Cholesterol: 30mg