Description
Sweet Potato and Black Bean Enchiladas are a delightful twist on traditional Thanksgiving fare. These vibrant enchiladas are filled with creamy sweet potatoes and hearty black beans, all wrapped in warm tortillas and topped with a zesty tomato sauce. Perfect for the holidays, this dish is not only easy to prepare but also visually stunning, making it a guaranteed crowd-pleaser. Elevate your Thanksgiving table with this nutritious, colorful meal that will impress family and friends alike.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 2 cans (15 oz each) low-sodium black beans, drained and rinsed
- 8 corn tortillas
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 tsp cumin
- 1 tsp chili powder
- Olive oil for roasting
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
- In a skillet over medium heat, sauté diced onion in olive oil until translucent (about 5 minutes). Add minced garlic for the last minute.
- In a bowl, combine roasted sweet potatoes, black beans, sautéed onions, garlic, cumin, and chili powder; mix well.
- Fill each tortilla with about two tablespoons of filling, roll tightly, and place seam-side down in the prepared baking dish.
- Pour tomato sauce over enchiladas; sprinkle cheese if desired. Cover with foil and bake for 20-25 minutes until heated through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg