Sweet Potato Black Bean Enchiladas
Ingredients
Roasted Sweet Potatoes
-
2
pounds
orange sweet potato
-
1
tablespoon
olive oil
-
½
teaspoon
smoked paprika
-
½
teaspoon
chipotle chili powder or regular chili powder
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
salt
Enchilada Filling
-
1
tablespoon
olive oil
-
1
medium
red onion, thinly sliced
-
¼
teaspoon
salt
-
3-4
cloves
garlic, minced
-
1
medium
jalapeno, minced
-
15
ounce
can black beans, drained and rinsed
-
¼
cup
chopped cilantro
-
24
ounces
green enchilada sauce
-
1
small
lime
Enchiladas
-
6
large (12 inch)
flour tortillas
-
1
cup
shredded Oaxaca cheese
-
to taste
garnish: sliced avocado, toasted pumpkin seeds, cilantro, diced jalapeno
Instructions
- Preheat the oven to 400°F.
- Peel and dice the sweet potatoes, then toss with olive oil, salt, and spices before roasting for 25-30 minutes until golden.
- In a skillet, heat olive oil and sauté red onion with salt until softened, then add garlic and jalapeno, cooking until aromatic.
- Stir in black beans, cilantro, and enchilada sauce, simmering for 10 minutes.
- Combine the roasted sweet potatoes with the black bean mixture.
- Reduce oven temperature to 350°F and spread enchilada sauce in a baking dish.
- Warm tortillas in the microwave, then fill with the sweet potato and black bean mixture, rolling tightly.
- Place the rolled enchiladas seam side down in the dish, cover with sauce and cheese, and bake for 15 minutes.
- Garnish with avocado, pumpkin seeds, cilantro, and jalapeno before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
469
Total fat
17g
Total carbohydrates
62g
Total protein
20g
Sodium
1722mg
Cholesterol
14mg
You might also like