Description
A hearty and comforting dish made with sweet potatoes and black beans, wrapped in corn tortillas and topped with enchilada sauce and cheese.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained (or 1.5 cups cooked)
- 10–12 corn tortillas
- Enchilada sauce (store-bought or homemade)
- Cheddar, Monterey Jack, or vegan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Cumin and smoked paprika to taste
- Cilantro and lime for garnishing
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the chopped onion in a skillet over medium heat until translucent. Add garlic, cumin, and smoked paprika, stirring until fragrant.
- Toss in the sweet potatoes, adding a splash of water if needed. Cover and cook until tender, about 15-20 minutes.
- Mix in the black beans and adjust seasoning to taste.
- Spread a thin layer of enchilada sauce on the bottom of your baking dish.
- Scoop about ¼ cup of the sweet potato mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
For the best results, warm your tortillas before filling them to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
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
Keywords: enchiladas, vegetarian, sweet potato, black beans, comfort food
