Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 corn tortillas
- 1 cup shredded cheese (your choice)
- 1 cup green chili sauce
- Fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté onions and garlic until translucent.
- Stir in sweet potatoes and black beans; season with salt and pepper. Cook until sweet potatoes soften slightly.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour green chili sauce over the enchiladas and sprinkle with cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
- You can substitute black beans with pinto beans or chickpeas.
- For added flavor, mix in some corn or customize the spice level with jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg