Description
Delicious enchiladas filled with roasted sweet potatoes, black beans, and melted cheese, wrapped in soft tortillas and smothered in a tangy red sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce (red sauce)
- 8–10 corn tortillas
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the diced sweet potatoes in a pot filled with water for about 10 minutes until tender. Drain and mash slightly.
- Mix the mashed sweet potatoes, black beans, corn, chili powder, cumin, salt, and pepper in a large mixing bowl.
- Warm the tortillas in a skillet or microwave until pliable.
- Assemble the enchiladas by spooning the filling into each tortilla, rolling them up tightly, and placing seam-side down in a greased baking dish.
- Add the enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired, and serve hot.
Notes
For make-ahead options, prepare the filling a day in advance and store in the refrigerator. Reheat leftovers covered to retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg