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: 1 (15 ounce) can black beans, drained; 1 large sweet potato, cooked, cubed; 2 -3 garlic cloves, chopped; 14 onion, chopped; 1 lime, juice of; ¾ teaspoon cumin; ½ teaspoon chili powder; ½ teaspoon dried oregano; salt, to taste; pepper; chicken broth; 1 (15 ounce) can crushed tomatoes; 1 garlic clove; salt, pepper to taste; ½ teaspoon cumin; ⅓ cup salsa; 2 tablespoons chopped cilantro; 8 -12 corn tortillas; shredded cheddar cheese or any other cheese

Servings: persons

1 (15 ounce) can black beans, drained
1 large sweet potato, cooked, cubed
2 -3 garlic cloves, chopped
14 onion, chopped
1 lime, juice of
¾ teaspoon cumin
½ teaspoon chili powder
½ teaspoon dried oregano
salt, to taste
pepper
chicken broth
1 (15 ounce) can crushed tomatoes
1 garlic clove
salt, pepper to taste
½ teaspoon cumin
⅓ cup salsa
2 tablespoons chopped cilantro
8 -12 corn tortillas
shredded cheddar cheese or any other cheese

1
Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8-12 enchiladas.
2
Make your Enchilada Sauce by simmering the garlic in the broth for 3-4 minutes, then adding the rest of the ingredients and simmering until thickens a bit.Taste test.
3
Set aside.
4
In the meantime, saute the onion and garlic in the rest of the chicken broth for about 4 minutes.
5
Once translucent, add the rest of the ingredients minus the lime juice and bring to warm.
6
Once combined and warm, add the lime juice and stir.
7
It should be rather thick but not dry!
8
Pour about 1/4 cup of the Sauce into the bottom of the baking dish.
9
Lay the first tortilla in the sauced baking dish; wet it with the sauce.
10
Spoon the mixture down the center.
11
Wrap and roll the tortilla to the end of the baking dish.
12
Repeat for the remaining tortillas.
13
Top with the rest of the sauce.
14
If you like, top with a sprinkle of shredded Monterey Jack cheese.
15
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
16
Enjoy!

499

kcal

Calories

Fat

110

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 19 ingredients. The key ingredients include: 1 (15 ounce) can black beans, drained, 1 large sweet potato, cooked, cubed, 2 -3 garlic cloves, chopped, 14 onion, chopped, 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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