Description
A delicious and hearty recipe combining sweet potatoes and black beans wrapped in corn tortillas, topped with cheese.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 can black beans (15 oz / 425g), rinsed and drained
- 8 corn tortillas
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes. Toss with olive oil, salt, pepper, cumin, and chili powder. Roast on a baking sheet for about 25 minutes until tender.
- In a skillet over medium heat, sauté the onion in olive oil until translucent. Add minced garlic and cook briefly.
- In a large bowl, combine roasted sweet potatoes, black beans, sautéed onion and garlic. Stir in half of the shredded cheese along with spices.
- Fill each tortilla with the mixture and roll tightly. Place seam-side down in a greased baking dish.
- Top with remaining cheese and bake for about 20 minutes until golden brown.
Notes
- This dish can be prepared ahead of time and stored in the fridge before baking.
- Feel free to customize with additional toppings like avocado or sour cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg