Black Bean And Sweet Potato Enchiladas Recipe

Name: Black Bean And Sweet Potato Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes; cooking spray; 1 (3 ounce) package cream cheese, softened; 1 (15 ounce) can black beans, drained and rinsed; 1/4 cup chopped green onion; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon dried oregano; salt to taste; 1/4 teaspoon ground black pepper; 4 (10 inch) flour tortillas; 1 (10 ounce) can enchilada sauce; 1 cup shredded Mexican cheese blend

Servings: persons

2 sweet potatoes
cooking spray
1 (3 ounce) package cream cheese, softened
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped green onion
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
salt to taste
1/4 teaspoon ground black pepper
4 (10 inch) flour tortillas
1 (10 ounce) can enchilada sauce
1 cup shredded Mexican cheese blend

1
Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.
2
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.
3
Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.
4
Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.
5
Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 sweet potatoes, cooking spray, 1 (3 ounce) package cream cheese, softened, 1 (15 ounce) can black beans, drained and rinsed, and more.

Yes, Black Bean And Sweet Potato Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Sweet Potato Enchiladas

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