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Sweet Potato And Black Bean Enchiladas

Delicious and healthy enchiladas filled with sweet potatoes and black beans.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups Sweet potatoes, peeled and cubed
  • 1 can Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 1 cup Shredded cheese
  • 8 pieces Tortillas
  • 2 cups Enchilada sauce
  • 1 tablespoon Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a frying pan, heat olive oil over medium heat. Add sweet potatoes and cook until tender, about 10 minutes.
  3. In a mixing bowl, combine cooked sweet potatoes, black beans, corn, cumin, chili powder, salt, and pepper.
  4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  5. Fill each tortilla with the sweet potato mixture and roll up. Place seam-side down in the baking dish.
  6. Pour remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
  7. Bake in the preheated oven for 20 minutes, until cheese is melted and bubbly.
  8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 700mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 3mg

Keywords

Enchiladas, Vegetarian
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