Description
A delightful mix of sweet potatoes and black beans wrapped in corn tortillas, topped with spicy enchilada sauce.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 lbs)
- 1 can black beans (15 oz)
- 1 cup corn (fresh or frozen)
- 1 small onion
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Peel and chop the sweet potatoes into cubes and boil them in salted water for about 15 minutes until tender.
- Drain the sweet potatoes and transfer them to a large bowl. Mash them slightly and add the black beans (drained and rinsed), corn, chopped onion, garlic, cumin, and chili powder. Mix until well combined.
- Spread about 1 cup of enchilada sauce on the bottom of a 9×13-in baking dish. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
- Fill each tortilla with a generous scoop of the sweet potato and black bean mixture, roll them up, and arrange them seam-side down in the baking dish. Pour the remaining enchilada sauce over the top.
- Sprinkle cheese if using, cover with foil, and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until golden and heated through.
- Serve hot and finish with your favorite garnishes such as chopped cilantro and avocado slices.
Notes
Feel free to customize with jalapeños, bell peppers, or additional cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg