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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

Chopped onion

  • 1 cup chopped onion

Garlic cloves

  • 4 cloves garlic (minced)

Brown sugar

  • 2 tablespoons brown sugar

Ground cumin

  • 1 tablespoon ground cumin

Chipotle chile in adobo sauce

  • 1 piece chipotle chile in adobo sauce (minced) (seeds removed for less heat)

Adobo sauce

  • 1 teaspoon adobo sauce

Black beans

  • 2 cans black beans (15 oz each, drained and rinsed)

Sweet potatoes

  • 1 lb sweet potatoes (peeled and diced)

Water

  • 2 cups water

Red enchilada sauce

  • 2 cans red enchilada sauce (10 oz each)

Flour tortillas

  • 8 6-inch flour tortillas

Cheddar cheese

  • 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 a 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 less heat, remove seeds from the chipotle chile.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Enchiladas, vegetarian