/gheeː peaː teaː/
Servings: 4 | 45 minutes | 360 kcal
Enchiladas are a traditional Mexican dish that have been enjoyed for centuries. This recipe puts a healthy twist on the classic dish by using sweet potatoes and black beans as the filling. The enchiladas are then topped with a homemade enchilada sauce that is both flavorful and easy to make.
I developed this recipe to use up some sweet potatoes and black beans that I had on hand, and it quickly became a favorite in my household. It' a great option for those following a vegan or gluten-free diet, but it' also just a delicious and healthy dinner for anyone.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1 sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1/4 cup water
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro
- salt, to taste
- pepper, to taste
Instructions
- Heat the oven to 375°F. Grease a 9”x 13” baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
- Add cumin, chili powder, and paprika and stir to combine. Add sweet potato, black beans, water, salt, and pepper and stir to combine. Cover and simmer until sweet potato is tender, about 15 minutes.
- Place a tortilla on a work surface. Spoon 1/4 cup of the sweet potato/black bean mixture in the center of the tortilla and roll it up tightly. Transfer the enchilada to the prepared baking dish. Repeat with the remaining tortillas and sweet potato/black bean mixture. Pour enchilada sauce over the top, spreading it out to cover all of the enchiladas.
- Bake for 20-25 minutes, or until the enchiladas are hot and the sauce is bubbly. Sprinkle with chopped cilantro and serve.