Description
Delicious vegetarian enchiladas filled with roasted sweet potatoes, black beans, and cheese, topped with flavorful enchilada sauce for a comforting dish.
Ingredients
Scale
- 2 large sweet potatoes
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8–10 corn or flour tortillas
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash.
- Mix the mashed sweet potatoes with black beans, corn, chili powder, cumin, salt, and pepper.
- Warm the tortillas in a skillet for about 10-15 seconds on each side.
- Assemble the enchiladas by spooning the sweet potato mixture into each tortilla, adding cheese, rolling tightly, and placing seam-side down in a greased baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
Garnish with cilantro, avocado, or sour cream for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg