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Small Batch Sweet Potato and Black Bean Enchiladas
4.7 from 9 votes

Small Batch Sweet Potato and Black Bean Enchiladas

This Small Batch of Sweet Potato and Black Bean Enchiladas is perfect for smaller households

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 4 enchiladas
Calories: 449 kcal
Course: Main Course
Cuisine: American, Mexican

Ingredients

  • 3 tablespoons olive oil
  • 1 sweet potato peeled and chopped into ½-inch pieces, medium
  • 1/2 yellow onion peeled and finely chopped, medium
  • 1/2 red bell pepper cored and chopped, large
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2.5 ounces baby spinach
  • 1 cup black beans drained and rinsed, canned
  • 4 gluten-free flour tortilla large
  • 1 10- ounce enchilada sauce canned, red
  • 1 cup pepper jack cheese grated

Instructions

    Cup of Yum
  1. Add the olive oil, chopped sweet potato and onion to a large skillet and heat over medium-high. Saute, stirring occasionally, for 8 minutes
  2. Add the bell pepper, ground cumin, chili powder, and salt. Saute, stirring occasionally until vegetables have softened, about 10 to 12 minutes. Note: if vegetables begin drying out or sticking to the skillet at any point, reduce the heat to medium and add a few tablespoons of water to help steam and cook the vegetables.
  3. Add the spinach and black beans to the skillet. Cover and cook 2 to 3 minutes, until spinach is wilted. Remove from heat and set aside.
  4. Preheat the oven to 350 degrees F. Pour about ¼ cup of the enchilada sauce in the bottom of a 8” x 8” square casserole dish and spread evenly to coat the bottom.
  5. Pour 1/2 cup of enchilada sauce in a large-mouth bowl. Dip both sides of each tortilla in the sauce, ensuring the whole tortilla is coated.
  6. Add the vegetable filling to the center of each tortilla and roll them up. Place enchiladas in the casserole dish, snuggling them close together. Pour the remaining sauce over the enchiladas and sprinkle the cheese on top.
  7. Bake on the center rack of the preheated oven for 20 minutes until cheese has melted. Allow enchiladas to cool 15 minutes before serving with beans and rice.

Nutrition Information

Serving 1of 4 Calories 449kcal (22%) Carbohydrates 49g (16%) Protein 14g (28%) Fat 26g (40%) Fiber 7g (28%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 enchiladas

Amount Per Serving

Calories 449

% Daily Value*

Serving 1of 4
Calories 449kcal 22%
Carbohydrates 49g 16%
Protein 14g 28%
Fat 26g 40%
Fiber 7g 28%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.