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sweet-potato-and-black-bean-enchiladas-recipe

Sweet Potato and Black Bean Enchiladas

Delicious and healthy enchiladas filled with sweet potatoes and black beans.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups Sweet Potatoes, peeled and diced
  • 1 can Black Beans, drained and rinsed 15 oz can
  • 1 cup Corn Kernels fresh or frozen
  • 1 cup Enchilada Sauce
  • 8 pieces Corn Tortillas
  • 1 cup Shredded Cheese cheddar or Mexican blend
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the sweet potatoes, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.
  3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  4. Fill each tortilla with the sweet potato mixture, roll them up, and place them seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Let cool for a few minutes before serving. Enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 800mg | Potassium: 700mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 3mg

Keywords

Enchiladas, Vegetarian
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