Sweet Potato Black Bean Enchiladas
These sweet potato black bean enchiladas are filled with roasted cubes of sweet potato, black beans, fresh lime, and topped with red enchilada sauce and mexican cheese. Serve with avocado, lime, and sour cream for a delicious vegetarian dinner!
Servings: 12
Ingredients
- 1 batch easy roasted sweet potatoes
- 2 medium onions diced
- 10 cloves garlic minced
- 1 can black beans drained
- juice of 1 lime
- 3 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 1/2 cups freshly grated colby jack cheese
- 8 oz enchilada sauce
- 12 tortillas
for Serving
- sliced avocado
- lime wedges
- sour cream
Instructions
- Make one batch of these Easy Roasted Sweet Potatoes
- Add the minced garlic and diced onion to a large skillet with 1 teaspoon of olive oil
- Sautee for 7-10 minutes, or until onion is translucent and softened
- Add to the skillet the drained black beans, roasted sweet potatoes cubes, juice of 1 lime, cumin, chili powder, and salt to taste (I used an additional 1/2 teaspoon as noted above)
- Warm the tortilla shells for 10 - 15 seconds before assembling. This will help avoid any breakage.
- Spray a 9 by 13 baking dish with cooking spray
- Fill each tortilla with the sweet potato black bean filling, then roll it up and place seam side down in the prepared baking dish
- Pour enchilada sauce evenly over the top of the enchiladas
- Add any leftover filling to the tops of the enchiladas, then cover with the fresh grated colby jack cheese
- Bake at 350 degrees for 25 - 35 minutes, or until cheese is bubbly and enchiladas have crisped on the edges. I like to also broil mine for a minute or two at the end to really get that browned cheesy goodness on top.
- Serve with avocado slices, lime wedges, and sour cream
Video
Nutrition
Calories: 275kcal | Carbohydrates: 39g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 727mg | Fiber: 6g | Sugar: 2g