Sweet Potato Black Bean Enchiladas - Healthy and Delicious Recipe

Sweet Potato Black Bean Enchiladas – Healthy and Delicious Recipe

Enchiladas are a popular Mexican dish loved for their bold flavors and versatility. Our Sweet Potato Black Bean Enchiladas recipe puts a nutritious twist on this classic dish, combining the goodness of sweet potatoes and black beans with traditional enchilada sauce and cheese. Whether you follow a vegetarian or plant-based diet or simply want to incorporate more nutritious ingredients into your meals, these enchiladas are a delicious choice.


Recipe Card: Sweet Potato Black Bean Enchiladas

Yield: 4

Sweet Potato Black Bean Enchiladas - Healthy and Delicious Recipe

Sweet Potato Black Bean Enchiladas - Healthy and Delicious Recipe

Looking for a nutritious and flavorful meal? Try our mouthwatering recipe for Sweet Potato Black Bean Enchiladas! šŸŒ±šŸ”„ Packed with vitamins, protein, and deliciousness, these enchiladas are perfect for a healthy lifestyle.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small flour tortillas
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the onion and garlic, and sauté until fragrant and translucent.
  4. Add the diced sweet potatoes, cumin, chili powder, salt, and pepper. Cook for 10-12 minutes until the sweet potatoes are tender.
  5. Stir in the black beans and cook for an additional 2-3 minutes.
  6. Warm the flour tortillas in the oven or microwave for a few seconds to make them pliable.
  7. Spoon the sweet potato and black bean mixture onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
  8. Pour the enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
  9. Sprinkle the shredded cheese on top.
  10. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
  11. Remove from the oven and let cool for a few minutes.
  12. Garnish with fresh cilantro and serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 380Total Fat: 12gSaturated Fat: 6gCholesterol: 25mgSodium: 800mgCarbohydrates: 55gFiber: 10gSugar: 9gProtein: 16g

Health Benefits of Sweet Potato Black Bean Enchiladas

Sweet potatoes are a rich source of vitamins A and C, as well as dietary fiber. They provide antioxidants that support a healthy immune system and promote glowing skin. Black beans are a plant-based protein powerhouse, offering a good amount of fiber, folate, and iron. By combining sweet potatoes and black beans in this recipe, you get a well-rounded meal that supports overall health and well-being.


Variations

  • For a vegan version, use dairy-free cheese or omit the cheese altogether.
  • Spice it up by adding diced jalapeƱos or a sprinkle of chili powder for a kick of heat.
  • Experiment with different types of enchilada sauces, such as green or mole sauce, to vary the flavor profile.
  • Add a handful of spinach or other leafy greens to sneak in some extra nutrients.
  • Substitute corn tortillas for a gluten-free option.

Frequently Asked Questions

  • Can I make this recipe ahead of time and freeze it?

    Absolutely! You can assemble the enchiladas, cover them tightly, and freeze them before baking. When you’re ready to enjoy them, simply thaw and bake them as directed.

  • Can I use corn tortillas instead of flour tortillas?

    Yes, you can use corn tortillas as a gluten-free option. Keep in mind that corn tortillas may be a bit more delicate, so handle them with care when rolling.

  • What can I serve with Sweet Potato Black Bean Enchiladas?

    These enchiladas pair well with a side of Mexican rice, guacamole, or a refreshing salad. You can also enjoy them on their own for a satisfying meal.

  • Can I adjust the level of spiciness in this recipe?

    Absolutely! If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether. If you like it spicy, feel free to add diced jalapeƱos or a sprinkle of your favorite hot sauce.

  • Can I make this recipe vegan?

    Yes, you can make it vegan by using dairy-free cheese or omitting the cheese altogether. Ensure the enchilada sauce you use is also vegan-friendly.

  • Are sweet potatoes and black beans a good source of protein?

    Yes, both sweet potatoes and black beans provide a good amount of protein, making this recipe a protein-rich option for vegetarians and vegans.

  • Can I use canned sweet potatoes instead of fresh ones?

    It’s recommended to use fresh sweet potatoes for this recipe as they provide better texture and flavor. Canned sweet potatoes may be too soft and mushy.

  • How do I store leftovers?

    Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

  • Can I add other vegetables to the filling?

    Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or spinach to the sweet potato and black bean filling for added nutritional value and flavor.

  • Are these enchiladas spicy?

    The spiciness level can be adjusted based on your preference. The recipe as written has a mild to medium level of spiciness, but you can add more chili powder or spicy ingredients if you prefer a bolder kick.

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