Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 can (15 oz) black beans, rinsed and drained
- 8 whole wheat or corn tortillas
- 1 cup shredded cheddar cheese
- 2 cups enchilada sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and chop the sweet potatoes into cubes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash until smooth; set aside.
- In a skillet over medium heat, add olive oil and sauté the diced onion until translucent. Add minced garlic and cook until fragrant.
- In a large bowl, combine mashed sweet potatoes, black beans, sautéed onions and garlic, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of an oven-safe dish. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese. Bake uncovered for 20-25 minutes until bubbly and golden.
Notes
- For added flavor, consider roasting the sweet potatoes before mashing.
- Swap black beans for pinto beans or use dairy-free cheese for a vegan option.
- Add diced jalapeños for extra heat if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 30mg