Sweet Potato Black Bean Enchiladas
Ingredients
The filling
-
1 ¼
lbs
sweet potatoes, peeled
-
1
tbsp
avocado oil or olive oil
-
1
small
onion, diced
-
4.5
oz
can diced chilis
-
15
oz
black beans
The tortillas and cheese
-
12
pieces
corn tortillas
-
1 ½
cups
grated cheddar cheese
The sauce
-
2
cups
enchilada sauce, divided
Instructions
- Preheat the oven to 350°F and warm the tortillas in a covered oven-safe dish.
- Chop the sweet potatoes into ½ inch cubes and steam them in a pot with water until tender, about 10 minutes.
- Sauté the onion in avocado oil until tender, then add enchilada sauce, sweet potatoes, black beans, and diced chilis to the skillet and simmer briefly.
- Fill each tortilla with cheese and sweet potato filling, roll them up, and place seam side down in a baking dish.
- Spread the remaining enchilada sauce on top and cover with foil. Bake for 20 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
6
Calories
466
Total fat
14g
Total carbohydrates
69g
Total protein
19g
Sodium
1030mg
Cholesterol
30mg
You might also like