Description
Delicious vegetarian enchiladas filled with sweet potatoes, black beans, and corn, topped with melted cheese and zesty enchilada sauce.
Ingredients
Scale
- 2 large sweet potatoes
- 1 can black beans, rinsed and drained
- 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 the oven to 375°F (190°C).
- Boil sweet potatoes in a large pot until tender, about 15 minutes.
- Mix your filling: In a mixing bowl, combine the warm, mashed sweet potatoes, black beans, corn, chili powder, cumin, salt, and pepper.
- Warm tortillas: Gently heat each tortilla in a skillet for about 10-15 seconds on each side.
- Assemble the enchiladas: Spoon the sweet potato mixture onto each tortilla, sprinkle with cheese, and roll tightly.
- Pour enchilada sauce over the tortillas.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
Allow filling to cool slightly before wrapping to prevent sogginess. Customize with your favorite toppings or ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg