Sweet potato enchiladas: A delicious twist you’ll love!
Sweet potato enchiladas are a delicious and healthy twist on traditional enchiladas, filled with creamy sweet potatoes and topped with a flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the sweet potatoes in a pot of water until tender, about 15 minutes.
- Drain and mash the sweet potatoes in a bowl.
- Add black beans, corn, cumin, and chili powder to the mashed sweet potatoes and mix well.
- Warm the corn tortillas in a skillet to make them pliable.
- Fill each tortilla with the sweet potato mixture, roll them up, and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
- Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute the black beans with pinto beans or lentils.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 15mg