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 cups Cooked Sweet Potatoes, Cubed; 1 can (15 Oz. Size) Black Beans, Rinsed And Drained; 2 teaspoons Garlic, Minced; 2 Tablespoons Fresh Cilantro, Chopped; 1/2 teaspoons Cumin; 1/2 teaspoons Chili Powder; 1/2 teaspoons Cayenne Pepper; 2 whole Jalapenos, Diced; 1 whole Lime (juice Only); Salt And Pepper, to taste; 10 whole Corn Tortillas; 1 jar (12 Oz. Size) Salsa Verde; 8 ounces, weight Monterey Jack Cheese, Shredded

Servings: persons

2 cups Cooked Sweet Potatoes, Cubed
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
2 teaspoons Garlic, Minced
2 Tablespoons Fresh Cilantro, Chopped
1/2 teaspoons Cumin
1/2 teaspoons Chili Powder
1/2 teaspoons Cayenne Pepper
2 whole Jalapenos, Diced
1 whole Lime (juice Only)
Salt And Pepper, to taste
10 whole Corn Tortillas
1 jar (12 Oz. Size) Salsa Verde
8 ounces, weight Monterey Jack Cheese, Shredded

1
1.
2
Preheat oven to 350 degrees F. 2.
3
In a large bowl, add the sweet potato, black beans, garlic, cilantro, cumin, chili powder, cayenne pepper, jalapenos and lime juice.
4
Mix to combine, and add a bit of salt and pepper.
5
3.
6
Assemble the enchiladas: Warm the tortillas for a minute in the microwave, or one by one in a skillet over medium heat.
7
In a large baking dish (I used a large oval dish), spread enough salsa verde to lightly cover the bottom.
8
Add 1/10 of the filling to a tortilla, sprinkle with cheese, and roll up the tortilla.
9
Place the enchilada seam-side down into the baking dish.
10
Repeat for the remaining tortillas and filling.
11
Top the enchiladas with the remaining salsa verde and cheese.
12
4.
13
Place in the oven and bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden.

694

kcal

Calories

Fat

100

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 cups Cooked Sweet Potatoes, Cubed, 1 can (15 Oz. Size) Black Beans, Rinsed And Drained, 2 teaspoons Garlic, Minced, 2 Tablespoons Fresh Cilantro, Chopped, 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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