Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas are perfect for a Tex-Mex dinner on a budget. Filled with black beans, tender sweet potatoes, and the perfect amount of spice, these vegetarian enchiladas are perfect for any night.

Course Main Dish

Cuisine Mexican, Tex-Mex

Prep Time 20

Cook Time 30

Total Time 50

Servings enchiladas

Calories 362kcal

Author Deborah Harroun

Ingredients

2 tablespoons oil
1 cup chopped onion
4 cloves garlic minced
2 tablespoons brown sugar
1 tablespoon ground cumin
1 chipotle chile in adobo sauce minced (seeds removed for less heat)
1 teaspoon of the 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 the oven to 425ºF.
Heat the oil in large skillet over medium heat. Add the onion, garlic, brown sugar, cumin and chipotle pepper plus adobo sauce. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
2 tablespoons oil, 1 cup chopped onion, 4 cloves garlic, 2 tablespoons brown sugar, 1 tablespoon ground cumin, 1 chipotle chile in adobo sauce, 1 teaspoon of the adobo sauce
Add the beans, sweet potatoes and 2 cups of water; bring to a boil. Cover the pan and reduce the heat to low. Simmer until the potatoes are tender and the liquid is absorbed, about 10 minutes.
2 cans (15 oz each) black beans, 1 lb sweet potatoes, 2 cups water
Pour one can of enchilada sauce in the bottom of a 9x13-inch baking dish. Place one of the tortillas in the enchilada sauce. Fill with 1/8 of the sweet potato mixture, roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
1 cans (10 oz each) red enchilada sauce, 8 6-inch flour tortillas
Pour the remaining can of enchilada sauce over the top, then sprinkle on the cheese.
1 cans (10 oz each) red enchilada sauce, 2 cups grated Cheddar cheese
Bake the enchiladas until they are heated through, about 10-15 minutes. Let the enchiladas stand for 10 minutes before serving.

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition