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Easy Roasted Sweet Potato & Black Bean Enchiladas
A delicious and easy vegetarian enchilada recipe featuring roasted sweet potatoes and black beans, topped with a savory enchilada sauce.
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Prep Time:
20
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
Calories:
120
kcal
Ingredients
1x
2x
3x
Main Ingredients
▢
2
lb
sweet potatoes
peeled and diced
▢
2
tbsp
olive oil
divided
▢
1
tsp
ground cumin
▢
1
tsp
smoked paprika
▢
0.5
tsp
salt
▢
0.5
tsp
black pepper
▢
1
can
black beans
drained and rinsed
▢
8
count
corn tortillas
▢
1.5
cup
enchilada sauce
▢
1
cup
shredded cheese
cheddar or Mexican blend
▢
0.25
cup
cilantro
chopped, for garnish
Instructions
Preparation Steps
Preheat the oven to 400°F (200°C).
Toss diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and black pepper.
Spread on a baking sheet and roast for 20-25 minutes until tender.
In a skillet, heat remaining olive oil and sauté black beans briefly.
Fill each tortilla with roasted sweet potatoes and black beans.
Roll up and place in a baking dish. Top with enchilada sauce and shredded cheese.
Bake in the oven for 10 minutes or until cheese is melted and bubbly.
Garnish with cilantro before serving.
Notes
Great served with avocado slices or a side of rice.