Sweet Potato Black Bean Enchiladas

Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep. The creamy sweetness of the sweet potatoes pairs perfectly with savory black beans and seasonings. Plus, they’re not too spicy (unless you use a spicy enchilada sauce), so they’re great for little ones to enjoy too!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 4 servings

Calories: 946 kcal per serving

Ingredients

2 - baked sweet potatoes
½ tsp - garlic powder
1 tsp - onion powder
½ tsp - ground cumin
½ tsp - kosher salt
15 ounces cans - black beans
1 ½ cups - mexican blend cheese
1 can - enchilada sauce
6 - flour 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 9×11 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

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