Black Bean Sweet Potato Enchiladas

These Black Bean Sweet Potato Enchiladas are a hearty vegetarian dinner that satisfies! They’re easily made gluten-free with corn tortillas and they can be assembled completely in advance!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 515 kcal per serving

Ingredients

1 tbsp - oil
1 - yellow onion
2 teaspoons - chili powder
1 tsp - ground cumin
1 tsp - smoked paprika
2 pounds - sweet potatoes
2 tablespoons - water
Corn kernels
a pinch of salt
black pepper
Homemade Enchilada Sauce
1 ½ cups - grated cheese
15 ounces - black beans
8 - soft taco size tortillas

Instructions

Preheat the oven to 350 degrees. Grease a 9×13″ baking dish with cooking spray.
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.
Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.
Serve with chopped fresh cilantro and avocado if desired, and enjoy!

Nutrition