Description

High-Fiber Black Bean & Sweet Potato Enchiladas are a delicious and nutritious dish that brings together sweet potatoes and black beans wrapped in warm corn tortillas. Topped with zesty enchilada sauce and melted cheese, these enchiladas are perfect for any occasion, from cozy family dinners to festive gatherings. With their vibrant flavors and satisfying textures, they make healthy eating enjoyable and memorable.

Ingredients

Scale

2 medium sweet potatoes (about 400g), peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 medium red onion, chopped
3 cloves garlic, minced
8 corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheese (cheddar or Monterey Jack)
Fresh cilantro for garnish

Instructions

Preheat the oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
In a skillet over medium heat, sauté the chopped red onion and minced garlic until fragrant. Add diced sweet potatoes and black beans with spices of your choice (like cumin and chili powder) until tender.
Warm corn tortillas in a dry pan for about 30 seconds on each side. Fill each tortilla with the filling, roll tightly, and place seam-side down in the baking dish.
Pour enchilada sauce over the rolled tortillas and sprinkle cheese on top.
Bake for 25 minutes or until golden brown and bubbly.
Garnish with fresh cilantro before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (155g)
Calories: 280
Sugar: 6g
Sodium: 500mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 10g
Protein: 10g
Cholesterol: 20mg

Keywords: For added sweetness, consider mixing in some corn or jalapeños for extra spice. Leftover enchiladas can be stored in an airtight container for up to 4 days or frozen for later use.