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Spicy Sweet Potato and Black Bean Enchiladas

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Nutrition

Ingredients
  

  • 2 lbs sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 15 oz can black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cups enchilada sauce
  • 8 corn tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes with olive oil, chili powder, and cumin. Spread evenly on a baking sheet and roast for 20 minutes or until tender.
  3. In a large bowl, combine roasted sweet potatoes, black beans, and diced onion. Stir in half of the enchilada sauce.
  4. Scoop a portion of the sweet potato and bean mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with shredded cheese.
  6. Bake in the oven for 25 minutes, or until the cheese is melted and bubbly.
  7. Garnish with chopped cilantro before serving hot.

Nutrition

Calories: 480kcalCarbohydrates: 70gProtein: 18gFat: 18g

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