Description
A flavorful and nutritious dish combining sweet potatoes and black beans in a tortilla, topped with enchilada sauce and cheese.
Ingredients
Scale
- 2 cups diced sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan and sauté sweet potatoes until tender.
- Add black beans, cumin, chili powder, and salt. Cook for 3 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the sweet potato and black bean mixture, roll, and place in the dish.
- Pour remaining enchilada sauce over the tortillas and top with cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- You can substitute corn tortillas with flour tortillas.
- For a spicier flavor, add diced jalapeños.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg