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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Servings:
Calories: 120kcal
Ingredients
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.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg