Sweet Potato and Black Bean Enchiladas Recipe
You know what’s better than takeout? A homemade meal that actually tastes good and doesn’t come with regret. These sweet potato and black bean enchiladas are creamy, spicy, and ridiculously satisfying. They’re loaded with fiber, protein, and enough flavor to make you wonder why you ever settled for boring food. The smoky enchilada sauce brings everything together, while the soft tortillas wrap it all in a cozy hug. Plus, they’re entirely plant-based, meaning you can eat extra without feeling sluggish. So, if you’re craving comfort food without the guilt, grab your ingredients and let’s get rolling!
Sweet Potato and Black Bean Enchiladas Recipe
Soft tortillas filled with spiced sweet potatoes, black beans, and smoky enchilada sauce, then baked to golden perfection.
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium heat and sauté onion in olive oil until soft.
- Add garlic, sweet potatoes, cumin, paprika, and chili powder. Cook until potatoes are tender.
- Stir in black beans, season with salt and pepper, and remove from heat.
- In a bowl, mix all sauce ingredients until well combined.
- Spread a thin layer of sauce in the bottom of a baking dish.
- Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with dairy-free cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for another 10 minutes until golden and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 340
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 80%
- Iron: 20%
- Folate: 25%
- Potassium: 18%
- Magnesium: 15%
Tips for the Best Enchiladas
- Use corn tortillas for a more traditional flavor.
- Roast the sweet potatoes for extra depth and caramelization.
- Add jalapeños for a fiery kick.
