Sweet Potato and Black Bean Enchiladas

Name: Sweet Potato and Black Bean Enchiladas
Cuisine: American, Mexican, Latin American
Ingredients: 2 sweet potatoes (roughly chopped); 1 red onion (diced); 1 jalapeño (diced); 1 15-ounce can black beans (drained and rinsed); 1/2 tablespoon cumin; 1/2 tablespoon chili powder; 1 teaspoon garlic powder; Salt and pepper (to taste); Bag of tortillas (flour, corn, or gluten-free); 2 cups enchilada sauce (divided); Dairy-free cheese; Avocado

7 steps

Sweet Potato and Black Bean Enchiladas are dairy-free, vegan, and can be made gluten-free. They make for an easy and healthy weeknight dinner!

Updated at: Thu, 21 Nov 2024 11:51:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1793.6 kcal (90%)

Total Fat48.6 g (69%)

Carbs276.6 g (106%)

Sugars37.3 g (41%)

Protein58.7 g (117%)

Sodium6535.2 mg (327%)

Fiber48.4 g (173%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 x 15 ouncecan black beans

drained and rinsed

½ tablespooncumin

½ tablespoonchili powder

1 teaspoongarlic powder

flour, corn, or gluten-free

2 cupsenchilada sauce

divided

dairy-free cheese

avocado

Instructions

Step 1

Preheat oven to 350°F and prepare a 9x13 baking dish.

Step 2

Place chopped sweet potatoes into a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. As the sweet potatoes cook, sauté the red onion and jalapeño in a small skillet.

Step 3

Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.

Step 4

Pour one cup enchilada sauce on the bottom of the baking dish. Heat up each of the tortillas, so they are easier to work with.

Step 5

To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.

Step 6

Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.

Step 7

Bake for 25 minutes then serve warm, topped with avocado.

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