Sweet Potato and Black Bean Enchiladas
Wholesome, flavor-packed vegetarian enchiladas with creamy sweet potatoes and protein-rich black beans. Perfect for meal prep and easily customizable.
Ingredients
- 2 large sweet potatoes peeled and diced
- 2 cans 15 oz each black beans, drained and rinsed
- 12 corn tortillas
- 2 cups enchilada sauce
- 1½ cups shredded Mexican cheese blend
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: avocado cilantro, sour cream, lime wedges
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally.
- Add onion and garlic to the skillet. Cook for another 5 minutes until onions are translucent.
- Stir in black beans, chili powder, and cumin. Season with salt and pepper. Cook for 2-3 minutes more.
- Warm tortillas slightly to make them more pliable. I usually wrap them in damp paper towels and microwave for 30 seconds.
- Spread ½ cup of enchilada sauce in the bottom of the baking dish.
- Fill each tortilla with the sweet potato-black bean mixture and roll tightly. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.