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Sweet Potato and Black Bean Enchiladas

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
These flavorful enchiladas combine roasted sweet potatoes and black beans wrapped in tortillas, topped with cheese and baked to perfection.

Ingredients

Oil

  • 2 tablespoons oil

Vegetables

  • 1 cup chopped onion
  • 4 cloves garlic (minced)
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 1 chipotle chile in adobo sauce chipotle chile (minced, seeds removed)
  • 1 teaspoon adobo sauce
  • 2 cans (15 oz each) black beans (drained and rinsed)
  • 1 lb sweet potatoes (peeled and diced)
  • 2 cups water
  • 2 cans (10 oz each) red enchilada sauce
  • 8 6-inch flour tortillas
  • 2 cups grated Cheddar cheese

Instructions 

  • Preheat oven to 425ºF (220ºC).
  • Cook onion, garlic, brown sugar, cumin, and chipotle in oil until softened, about 5 minutes.
  • Add beans, sweet potatoes, and water; simmer until potatoes are tender, about 10 minutes.
  • Spread enchilada sauce in baking dish, fill tortillas with mixture, roll, and place seam side down. Cover with remaining sauce and cheese.
  • Bake for 10-15 minutes until heated through. Let stand 10 minutes before serving.

Notes

For a spicier version, leave some seeds in the chipotle chile.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: vegetarian