Description
A delicious and healthy recipe for Black Bean and Sweet Potato Enchiladas that is vegan and lent-friendly.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 avocado, sliced (for topping)
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the diced sweet potatoes in a pot of water until tender, about 10-15 minutes.
- In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, and chili powder.
- Warm the corn tortillas in a skillet to make them pliable.
- Spoon the sweet potato mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas.
- Bake in the preheated oven for 20-25 minutes.
- Serve hot, topped with avocado slices and fresh cilantro.
Notes
- For added flavor, consider adding diced onions or bell peppers to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Feel free to adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg