Description
Indulge in the delightful flavors of Black Bean and Sweet Potato Enchiladas! This easy recipe combines wholesome ingredients for a nutritious filling that satisfies your cravings for comfort food. Perfect for busy weeknights or gatherings, these enchiladas stand out with their rich taste and versatility. They can be served as a main dish or garnished to delight your guests. Packed with fiber and protein, each bite is both delicious and healthy. Customize with your favorite toppings like avocado or fresh herbs to elevate the flavor profile even further. Get ready to impress family and friends with this flavorful dish!
Ingredients
Scale
- 1 medium sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 8 corn tortillas
- 1 cup enchilada sauce
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add diced sweet potato with a splash of water. Cover and cook until tender (about 10-15 minutes).
- Once tender, mix in black beans, cumin, chili powder, and salt until heated through.
- In a baking dish, spread some enchilada sauce on the bottom. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas, cover with foil, and bake for 20-25 minutes.
- Let cool slightly before garnishing with fresh parsley and serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 120g)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg