Description
Warm, cheesy vegetarian enchiladas filled with sweet potatoes, black beans, and corn, topped with gooey melted cheese.
Ingredients
Scale
- 2 Large Sweet Potatoes
- 1 Can Black Beans
- 1 Cup Corn
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 2 Cups Shredded Cheese
- 1 Cup Enchilada Sauce
- 8–10 Corn or Flour Tortillas
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 375°F (190°C) while you prepare your filling.
- Boil the sweet potatoes: Place the diced sweet potatoes in a large pot of boiling water and cook until fork-tender, about 15 minutes. Drain well, then mash until creamy.
- Mix the filling: In your mixing bowl, unite the mashed sweet potatoes with black beans, corn, chili powder, cumin, salt, and pepper. Mix until fully incorporated.
- Warm the tortillas: In a skillet over medium heat, warm each tortilla for about 10–15 seconds per side.
- Assemble the enchiladas: Spoon generous portions of the sweet potato mixture onto the center of each tortilla. Sprinkle with cheese, then tightly roll each tortilla.
- Add the sauce: Drizzle enchilada sauce evenly over all the rolled tortillas, followed by a sprinkle of remaining cheese.
- Bake to perfection: Pop your dish into the oven and bake for 20–25 minutes until the cheese is melted and golden brown.
Notes
You can assemble the enchiladas a day in advance and store them in the fridge. Customize the filling with seasonal veggies for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg