Description
Delicious enchiladas filled with a blend of sweet potatoes, black beans, and corn, topped with enchilada sauce for a satisfying vegetarian meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8–10 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a pot of boiling water, cook the sweet potatoes until tender, about 10-15 minutes, then drain and mash until smooth.
- In a bowl, combine the mashed sweet potatoes with black beans, corn, minced garlic, cumin, chili powder, salt, and pepper.
- Warm the corn tortillas in a dry skillet or microwave for a few seconds.
- Fill each tortilla with the sweet potato mixture and roll them up tightly.
- Spread enchilada sauce at the bottom of a baking dish.
- Place the rolled enchiladas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle cheese on top if desired.
- Bake for 20-25 minutes or until heated through and cheese is melted and bubbling.
- Serve warm garnished with fresh cilantro.
Notes
Leftover enchiladas can be stored in the fridge for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg