Description
Warm, comforting enchiladas filled with tender roasted sweet potatoes and hearty black beans, rolled in corn tortillas and baked in rich enchilada sauce with melted cheese for a satisfying, crowd-pleasing meal.
Ingredients
- Sweet potatoes, 2 medium (about 500 g), peeled and diced
- Black beans, 2 cups, cooked or canned, drained and rinsed
- Olive oil, 2 tablespoons
- Onion, 1 medium, finely chopped
- Garlic, 3 cloves, minced
- Ground cumin, 1 teaspoon
- Chili powder, 1 teaspoon
- Salt, 1 teaspoon
- Corn tortillas, 10 small
- Enchilada sauce, 2 cups
- Shredded cheese, 1 ½ cups
- Fresh cilantro, ¼ cup, chopped
Instructions
- Preheat the oven to 190°C and lightly grease a baking dish.
- Toss the diced sweet potatoes with olive oil and a pinch of salt, then roast for about 25 minutes until tender.
- Heat a skillet over medium heat, sauté the chopped onion in olive oil until soft, then add garlic, cumin, and chili powder.
- Add the roasted sweet potatoes and black beans to the skillet and stir until well combined.
- Spoon the filling into the corn tortillas, roll them up, and place seam side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the tortillas and sprinkle with shredded cheese.
- Bake for about 20 minutes until the sauce is bubbly and the cheese is melted.
- Remove from the oven, let rest briefly, garnish with fresh cilantro, and serve warm.
Notes
- Warm the tortillas before filling to prevent cracking.
- For extra flavor, taste the filling and adjust seasoning before assembling.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 30 mg