Description
A vibrant and comforting dish featuring sweet potatoes, black beans, and gooey cheese wrapped in tortillas and baked with enchilada sauce.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can black beans, rinsed
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups red enchilada sauce
- 8 corn or flour tortillas
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and cube the sweet potatoes, then steam or boil until fork-tender (15-20 minutes).
- Combine the sweet potatoes, black beans, corn, chili powder, cumin, salt, and pepper in a mixing bowl.
- Spread some enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the sweet potato mixture, rolling tightly and placing seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve hot.
Notes
Make-ahead tips: Assemble enchiladas a day in advance and refrigerate until baking. For variations, consider adding different beans or veggies.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg