Description
Delicious and hearty vegetarian enchiladas filled with sweet potatoes, black beans, and topped with melted cheese.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce (red sauce)
- 8–10 corn tortillas
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the diced sweet potatoes until tender, about 10 minutes.
- Drain them and mash slightly, leaving some texture.
- Combine the mashed sweet potatoes, black beans, corn, chili powder, cumin, salt, and pepper in a mixing bowl.
- Warm the tortillas in a skillet or microwave until pliable.
- Spoon a generous portion of the filling into each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas, covering them completely.
- Sprinkle the shredded cheese on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with freshly chopped cilantro before serving.
Notes
Make-ahead tips: Assemble the enchiladas and store them in the fridge for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: vegetarian, enchiladas, sweet potatoes, black beans, comfort food