Sweet Potato And Black Bean Enchiladas Recipe

Name: Sweet Potato And Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 (15 ounce) can black beans, rinsed, drained; 4 garlic cloves, minced; 1 fresh lime juice; 2 cups sweet potatoes, cooked, and diced; 1/2 cup mild green chili, roasted and chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; salt; black pepper; 2 tablespoons fresh cilantro, chopped; Sauce; 1 - 1 1/2 cup mole, sauce (Mole Sauce (Chocolate Based)); Assembly; 2 -4 tablespoons vegetable oil, as needed; 8 corn tortillas; 4 ounces low-fat monterey jack cheese, shredded

Servings: persons

Filling
1 (15 ounce) can black beans, rinsed, drained
4 garlic cloves, minced
1 fresh lime juice
2 cups sweet potatoes, cooked, and diced
1/2 cup mild green chili, roasted and chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
salt
black pepper
2 tablespoons fresh cilantro, chopped
Sauce
1 - 1 1/2 cup mole, sauce (Mole Sauce (Chocolate Based))
Assembly
2 -4 tablespoons vegetable oil, as needed
8 corn tortillas
4 ounces low-fat monterey jack cheese, shredded

1
Preheat your oven to 350u00b0F Choose a baking dish that would hold 8 rolled enchiladas.
2
Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
3
Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.
4
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
5
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
6
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

1025

kcal

Calories

Fat

105

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 17 ingredients. The key ingredients include: Filling, 1 (15 ounce) can black beans, rinsed, drained, 4 garlic cloves, minced, 1 fresh lime juice, and more.

Yes, Sweet Potato And Black Bean 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.

Sweet Potato And Black Bean Enchiladas

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