Description
Crispy Black Bean Sweet Potato Enchiladas are a delightful fusion of flavors and textures, combining tender sweet potatoes with smoky black beans, all wrapped in crispy corn tortillas. Baked to golden perfection and topped with melted cheese, these enchiladas are perfect for weeknight dinners or gatherings. Serve them with salsa or guacamole for an extra kick!
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 can black beans (15 oz / 425g), rinsed and drained
- 8 corn tortillas
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes. Toss with olive oil, salt, pepper, cumin, and chili powder. Roast on a baking sheet for about 25 minutes until tender.
- In a skillet over medium heat, sauté the onion in olive oil until translucent. Add minced garlic and cook briefly.
- In a large bowl, combine roasted sweet potatoes, black beans, sautéed onion and garlic. Stir in half of the shredded cheese along with spices.
- Fill each tortilla with the mixture and roll tightly. Place seam-side down in a greased baking dish.
- Top with remaining cheese and bake for about 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 305
- Sugar: 4g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg