Description
Creamy sweet potato enchiladas filled with black beans, enchilada sauce, and cheese, baked to perfection.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 6 large corn or flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- 1 tsp cumin
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Boil sweet potatoes in salted water for 10-15 minutes until tender, easily pierced with a fork.
- Drain the sweet potatoes and mash them lightly to create a creamy texture.
- Combine the mashed sweet potatoes, black beans, half the cheese, chili powder, cumin, and salt in a bowl, mixing well.
- Spoon the filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10-15 minutes until bubbly and the cheese is melted and slightly browned.
Notes
Avoid overcooking the sweet potatoes to maintain a good texture. Ensure tortillas are warm and pliable before rolling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg