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sweet-potato-black-bean-enchiladas-recipe

Sweet Potato Black Bean Enchiladas Recipe

Delicious vegan enchiladas filled with sweet potatoes, black beans, and corn, topped with enchilada sauce and fresh cilantro.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 large sweet potatoes peeled and diced
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 small red onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 8 small corn tortillas
  • 1 can enchilada sauce
  • to taste Fresh cilantro for garnish

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, sauté the sweet potatoes in a bit of oil until tender, about 10 minutes.
  3. Add the red onion and garlic, cook for another 2-3 minutes.
  4. Stir in black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes.
  5. Warm the tortillas in the microwave for about 30 seconds to make them pliable.
  6. Fill each tortilla with the sweet potato mixture, roll them up, and place seam-side down in a baking dish.
  7. Pour the enchilada sauce over the rolled tortillas.
  8. Bake for 20 minutes until heated through.
  9. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Enchiladas, Vegan
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