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: 12 6-inch corn tortillas; 3 cups black beans, drained and rinsed; 2 cups sweet potatoes, shredded; ½ teaspoon olive oil; 1 medium onion, chopped; 3 garlic cloves, chopped; 4 cups fresh spinach; 1 tablespoon cumin; 1 tablespoon chili powder; 1 tablespoon paprika; 1 cup salsa; ½ cup low-fat sour cream; 1 cup light cheddar cheese, shredded and divided; salt and pepper

Servings: persons

12 6-inch corn tortillas
3 cups black beans, drained and rinsed
2 cups sweet potatoes, shredded
½ teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, chopped
4 cups fresh spinach
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon paprika
1 cup salsa
½ cup low-fat sour cream
1 cup light cheddar cheese, shredded and divided
salt and pepper

1
Preheat oven to 375.
2
In skillet set over medium-high heat, saute onion and garlic in olive oil.
3
Cook for three minutes, then add spices and cook another two minutes.
4
Add spinach and cook until wilted.
5
Add sweet potatoes, half the cheese and black beans and stir to combine.
6
Add a bit of salt if you want.
7
Grease a 9x13 baking dish.
8
Place about a 1/2 cup of filling in each tortilla, and fold (or roll, depending on softness of shells.)
9
Mix salsa and sour cream, then pour over enchiladas and sprinkle on remaining cheese.
10
Bake for 25 minutes, covered, then remove cover for 5 minutes to let cheese melt.

860

kcal

Calories

Fat

145

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 12 6-inch corn tortillas, 3 cups black beans, drained and rinsed, 2 cups sweet potatoes, shredded, ½ teaspoon olive oil, 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

How did you like this recipe?

Frequently Asked Questions