Sweet Potato Black Bean Enchiladas

Savor the perfect balance of hearty comfort and bold Southwestern flavors with these Sweet Potato Black Bean Enchiladas. This vegetarian recipe combines tender roasted sweet potatoes, protein-packed black beans, and vibrant frozen corn, all wrapped in soft tortillas and smothered in rich enchilada sauce. A sprinkle of shredded cheese melts to golden perfection, while optional fresh cilantro and a squeeze of lime add a zesty finishing touch. With a prep time of just 25 minutes and a bake time of 30 minutes, this recipe is a delicious and wholesome option for weeknight dinners or meal prep. Whether you're looking for a plant-based dish or simply love Tex-Mex cuisine, these enchiladas are guaranteed to hit the spot.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium-sized Sweet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 can (15 oz) Black beans
• 1 cup Frozen corn
• 8 small Flour or corn tortillas
• 2 cups Enchilada sauce
• 1.5 cups Shredded cheese (cheddar or Mexican blend)
• 2 tablespoons Fresh cilantro (optional)
• 1 medium Lime (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the sweet potatoes and dice them into 1/2-inch cubes. Toss them with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and ground black pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender.

Step 3

While the sweet potatoes roast, drain and rinse the black beans. Set aside.

Step 4

In a mixing bowl, combine the roasted sweet potatoes, black beans, and frozen corn. Gently toss to mix.

Step 5

Reduce the oven temperature to 375°F (190°C).

Step 6

Spread 1/2 cup of enchilada sauce on the bottom of a large baking dish.

Step 7

Spoon about 1/3 cup of the sweet potato and black bean mixture onto each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat for all tortillas.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.

Step 9

Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Step 10

Garnish with fresh cilantro and a squeeze of lime, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2032.9g)

Amount per serving	% Daily Value*
Calories	3016.2

Total Fat 124.9g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 180.0mg	0%
Sodium 10099.1mg	0%
Total Carbohydrate 385.0g	0%
Dietary Fiber 48.6g	0%
Total Sugars 38.8g
Protein 109.3g	0%

Vitamin D 36IU	0%
Calcium 1963.7mg	0%
Iron 27.9mg	0%
Potassium 1485.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 14.1%

Carbs: 49.7%