Description
Delicious vegetarian enchiladas filled with sweet potatoes, black beans, and corn, topped with melted cheese and enchilada sauce.
Ingredients
Scale
- 2 large sweet potatoes
- 1 can black beans (rinsed and drained)
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups shredded cheese (Cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8–10 corn or flour tortillas
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Boil sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash until creamy.
- Combine mashed sweet potatoes, black beans, corn, chili powder, cumin, salt, and pepper in a mixing bowl.
- Warm tortillas in a skillet for about 10-15 seconds on each side.
- Spoon sweet potato mixture onto each tortilla, sprinkle with cheese, and roll tightly, placing them seam-side down in a greased baking dish.
- Pour enchilada sauce over the tortillas and top with any remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
You can make the enchiladas a day in advance and store them in the fridge. For a quicker cooking option, use an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg