Sweet Potato Black Bean Enchiladas Recipe
Black Bean and Sweet Potato Enchiladas are the perfect meatless meal. Full of veggies, beans & cheese, then topped with enchilada sauce, fresh tomatoes, avocados, and refreshing cilantro for a dinner you'll crave!
Servings 7
Calories 534kcal
Ingredients
- 4 teaspoons vegetable oil divided
- 1 cup yellow onion peeled and diced
- 1 pound sweet potatoes peeled and cubed
- 1 ½ cups water
- 3 cloves garlic minced
- 2 teaspoons chili powder
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 15 ounces canned black beans drained and rinsed
- 1 cup fire-roasted corn canned or frozen (thawed)
- 10 ounce can red enchilada sauce divided
- 8 ounces Monterey jack cheese shredded
- 14 fajita-size flour tortillas
Toppings
- 1 cup cherry tomatoes diced
- 1 avocado pitted and sliced
- ¼ cup cilantro finely chopped
Instructions
- Preheat the oven to 350 degrees F. Grease two 9-inch x 13-inch baking dish. Set aside.
- Heat 3 teaspoons vegetable oil in a large skillet over medium heat. Add 1 cup yellow onion and cook for 5 minutes or until tender. Add 1 pound sweet potatoes and 1 1/2 cups water to the skillet and bring to a boil. Cover and cook for 5-8 minutes or until the potatoes are fork-tender.
- Push the potatoes to the sides of the pan, add the remaining 1 teaspoons vegetable oil and 3 cloves garlicook for 30 seconds until fragrant. Mix in 2 teaspoons chili powder, 3/4 teaspoon salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 15 ounces canned black beans, 1 cup fire-roasted corn, and 1 ounce can red enchilada sauce (2 tablespoons). Cook for 1-2 minutes until heated through.
- To Assemble: Place 2 tablespoons of cheese down the middle of a tortilla and then top with ⅓ cup of the sweet potato filling. Roll up from one side to the other and place seam side down in the prepared baking dish. Repeat with remaining ingredients. (I can usually fit 7 enchiladas per dish.)
- Pour the remaining 9 ounce can red enchilada sauce all over the top of the tortillas. Top with the remaining 1 ¼ cups of cheese. Bake for 15 minutes or until the cheese is melted.
- Remove from the oven and let rest for 5 minutes. Top with 1 cup cherry tomatoes, 1 avocado, and 1/4 cup cilantro. Serve immediately.
Nutrition
Serving: 2enchiladas | Calories: 534kcal | Carbohydrates: 67g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 1713mg | Potassium: 675mg | Fiber: 10g | Sugar: 11g | Vitamin A: 10101IU | Vitamin C: 14mg | Calcium: 301mg | Iron: 3mg
