Description
Delicious sweet potato enchiladas made with black beans and topped with cheese.
Ingredients
Scale
- 3 tablespoons vegetable oil
- 1 cup chopped red onion
- 4 cloves garlic (minced)
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 chipotle chile in adobo sauce (minced, seeds removed for less heat)
- 1 teaspoon adobo sauce (from the can with the chipotles in adobo)
- 2 (15 oz each) cans black beans (drained and rinsed)
- 1 lb sweet potatoes (peeled and diced)
- 2 (10 oz each) cans Enchilada Sauce
- 8 6-inch flour tortillas
- 2 cups grated Cheddar cheese
Instructions
- Preheat the oven to 425ºF.
- Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion, garlic, brown sugar, cumin, chipotle pepper, and adobo sauce. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add the beans, sweet potatoes, and 2 cups of water; bring to a boil. Cover the pan and reduce the heat to low. Simmer until the potatoes are tender and the liquid is absorbed, about 10 minutes.
- Pour one can of enchilada sauce in the bottom of a 9×13-inch baking dish. Dredge both sides of the tortillas in the enchilada sauce.
- Divide the filling between the tortillas, roll up and place in the dish, seam side down. Pour the remaining can of enchilada sauce over the top, then sprinkle on the cheese.
- Bake the enchiladas until they are heated through, about 10 minutes. Turn the heat to broil and cook until the top is golden brown, 2-3 minutes. Let the enchiladas stand for 10-15 minutes before serving.
Notes
- This recipe can be easily customized with different beans or vegetables.
- For more heat, include additional chipotle chiles or adobo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg