Description
A delicious recipe for Sweet Potato and Black Bean Enchiladas, packed with flavor and perfect for a satisfying meal.
Ingredients
Scale
- 2 tablespoons oil
- 1 cup chopped onion
- 4 cloves garlic (minced)
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 chipotle chile in adobo sauce (minced, seeds removed for less heat)
- 1 teaspoon of the adobo sauce
- 2 cans (15 oz each) black beans (drained and rinsed)
- 1 lb sweet potatoes (peeled and diced)
- 2 cups water
- 2 cans (10 oz each) red enchilada sauce
- 8 6-inch flour tortillas
- 2 cups grated Cheddar cheese
Instructions
- Preheat the oven to 425ºF.
- Heat the oil in large skillet over medium heat. Add the onion, garlic, brown sugar, cumin, chipotle pepper, and adobo sauce. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add the beans, sweet potatoes, and 2 cups of water; bring to a boil. Cover the pan and reduce the heat to low. Simmer until the potatoes are tender and the liquid is absorbed, about 10 minutes.
- Pour one can of enchilada sauce in the bottom of a 9×13-inch baking dish. Place one of the tortillas in the enchilada sauce. Fill with 1/8 of the sweet potato mixture, roll up, and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
- Pour the remaining can of enchilada sauce over the top, then sprinkle on the cheese.
- Bake the enchiladas until they are heated through, about 10-15 minutes. Let the enchiladas stand for 10 minutes before serving.
Notes
- For less heat, ensure to remove the seeds from the chipotle pepper.
- You can also add other vegetables such as corn or bell peppers for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg