High-Fiber Black Bean & Sweet Potato Enchiladas
Indulge in the wholesome goodness of High-Fiber Black Bean & Sweet Potato Enchiladas! These delicious enchiladas are wrapped in whole wheat tortillas, filled with a delightful mixture of earthy black beans and sweet roasted sweet potatoes, all smothered in a zesty enchilada sauce. Perfect for cozy family dinners or lively gatherings, this dish is both satisfying and nutritious, making it a must-try for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 can (15 oz) black beans, rinsed and drained
- 8 whole wheat tortillas
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (optional)
- 2 tablespoons taco seasoning
- 1 cup enchilada sauce
- Sour cream or Greek yogurt for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and cube sweet potatoes; boil until tender (about 15 minutes). Drain and mash slightly.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant (about 3 minutes).
- In a bowl, combine mashed sweet potatoes, black beans, sautéed onions, diced tomatoes, and taco seasoning.
- Spread half the enchilada sauce on the bottom of a baking dish. Fill each tortilla with the mixture, roll tightly, and place seam-side down.
- Pour remaining sauce over enchiladas; sprinkle with cheese if desired. Cover with foil and bake for about 25 minutes until heated through.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg