Are you searching for a satisfying dish that’s not only delicious but also gluten-free? Look no further than these Sweet Potato and Black Bean Enchiladas. This recipe combines roasted sweet potatoes and hearty black beans, wrapped in soft corn tortillas and smothered in a zesty enchilada sauce. It’s a comforting meal that will leave you feeling full and happy, perfect for any night of the week.
These enchiladas are a fantastic way to introduce healthy, vibrant ingredients into your dinner routine. The natural sweetness of the potatoes pairs remarkably with the savory black beans, creating a wonderful harmony of flavors. Not to mention, they’re easy to prepare and can be made ahead of time for those busy evenings.
Whether you’re a fan of Mexican cuisine or just looking for a wholesome meal, these Sweet Potato and Black Bean Enchiladas are sure to impress your taste buds and provide a delightful dining experience.
Delicious and Nutritious Sweet Potato and Black Bean Enchiladas
These Sweet Potato and Black Bean Enchiladas are packed with flavor and nutrition. The enchiladas are filled with creamy sweet potatoes and protein-rich black beans, then baked in a tangy enchilada sauce. They offer a delightful combination of sweetness and spice, making each bite a treat.
The dish is not only gluten-free, but it also caters to vegetarians and those seeking a lighter meal option, without compromising on taste.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 8-10 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (optional for topping)
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roast the Sweet Potatoes: Toss the diced sweet potatoes with olive oil, cumin, chili powder, and salt. Spread them on a baking sheet and roast for about 25 minutes, or until tender.
- Prepare the Filling: In a bowl, combine the roasted sweet potatoes and black beans. Mix well to combine.
- Assemble the Enchiladas: Spread a small amount of enchilada sauce on the bottom of a baking dish. Take each tortilla and fill it with the sweet potato and black bean mixture, then roll it up and place it seam-side down in the dish. Repeat until all tortillas are filled.
- Top and Bake: Pour the remaining enchilada sauce over the top of the rolled tortillas, and sprinkle with shredded cheese if using. Bake for 20-25 minutes or until everything is heated through and the cheese is melted.
- Serve: Garnish with chopped cilantro and serve hot with your favorite toppings like avocado or sour cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 45g
