Sweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love!
Ingredients
- 2 large baked sweet potatoes, cooked and mashed
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups shredded mexican blend cheese
- 1 12-ounce can enchilada sauce
- 6 large flour tortillas, or 12 corn tortillas
Instructions
- Preheat the oven to 400F.
- Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350F.
- Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
- To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
- Pour half of the enchilada sauce into a 9x11 baking dish.
- Place about 1/2 cup mixture into the middle of each tortilla and roll up.
- Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
- Cover with foil and bake for 15 minutes.
- Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
- Note: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
Nutrition
Calories: 390kcal | Carbohydrates: 54g | Protein: 18g | Fat: 12g | Cholesterol: 30mg | Sodium: 790mg | Fiber: 12g | Sugar: 5g
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