0 from 27 votes
Sweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4
Calories: 569 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 large baked sweet potatoes, cooked and mashed
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups shredded Mexican blend cheese
- 1 12-ounce can enchilada sauce
- 6 large flour tortillas, or 12 corn tortillas
Instructions
- Preheat the oven to 400°F.
- Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
- Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
- To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
- Pour half of the enchilada sauce into a 9x11 baking dish.
- Place about 1/2 cup mixture into the middle of each tortilla and roll up.
- Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
- Cover with foil and bake for 15 minutes.
- Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Cup of Yum
Notes
- Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
- Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
- Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
- Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
- Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Nutrition Information
Calories
569kcal
(28%)
Carbohydrates
83g
(28%)
Protein
24g
(48%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
40mg
(13%)
Sodium
2117mg
(88%)
Potassium
1006mg
(29%)
Fiber
16g
(64%)
Sugar
15g
(30%)
Vitamin A
24969IU
(499%)
Vitamin C
9mg
(10%)
Calcium
435mg
(44%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 83g | 28% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 2117mg | 88% |
| Potassium | 1006mg | 21% |
| Fiber | 16g | 64% |
| Sugar | 15g | 30% |
| Vitamin A | 24969IU | 499% |
| Vitamin C | 9mg | 10% |
| Calcium | 435mg | 44% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.