Description
These Black Bean & Sweet Potato Enchiladas are hearty, flavorful, and satisfying, packed with nutritious ingredients like roasted sweet potatoes, black beans, and homemade enchilada sauce. Perfect for a wholesome vegetarian dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 medium sweet potato, peeled and diced
- 1/2 teaspoon salt, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (or corn tortillas)
- 2 cups shredded Monterey Jack cheese or a Mexican blend, divided
- Homemade enchilada sauce (about 2 cups)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion and diced sweet potato with 1/4 teaspoon salt. Cook, stirring occasionally, until the sweet potatoes are tender and the onions are translucent, about 8 to 10 minutes.
- Remove the skillet from the heat. Add the black beans, cilantro, lime juice, remaining 1/4 teaspoon salt, and a few grinds of black pepper. Stir to combine.
- Warm the tortillas slightly to make them easier to roll. Spread 1/4 cup of enchilada sauce over the bottom of the prepared baking dish.
- To assemble the enchiladas, spread 1/2 cup of the sweet potato mixture down the center of each tortilla. Top with a small handful of cheese, roll up the tortilla, and place seam side down in the dish.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, and sprinkle with the remaining cheese.
- Bake uncovered for 20 minutes, or until the cheese is bubbly and lightly golden.
- Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro, if desired.
Notes
- Use store-bought enchilada sauce if short on time, but homemade adds great flavor.
- To make it vegan, use dairy-free cheese or omit cheese altogether.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 30mg
