Sweet Potato and Black Bean Enchiladas
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 25 min
- Cost
- $16.00
- Nutrition
- 510 cal · 20g protein
- meatless
- make-ahead
- freezer-friendly
- comfort-food
🍳 2 pans · Picky-eater safe bet: a plain tortilla
Sweet Potato and Black Bean Enchiladas is a Mexican weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $16 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb sweet potatoes
- 1 can low-sodium black beans
- 1 can red enchilada sauce
- 10 count corn tortillas
- 2 cups shredded Mexican cheese
- 1 count yellow onion
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 bunch cilantro
Steps
- Heat the oven to 400°F. Peel and dice the sweet potatoes into 1/2-inch cubes and dice the onion.
- Heat oil in a large skillet over medium heat, add sweet potato and onion with a splash of water, cover and cook 10-12 minutes until tender. Stir in cumin, chili powder, salt and the beans (drained and rinsed).
- Warm the tortillas in the microwave for 30 seconds under a damp towel so they roll without cracking.
- Spread 1/2 cup enchilada sauce in a 9x13 baking dish. Fill each tortilla with the sweet potato mixture and a little cheese, roll up, and place seam-side down.
- Pour the remaining sauce over the top, sprinkle with the rest of the cheese, and bake 15 minutes until bubbly.
- Top with chopped cilantro.
- Picky eater tip: a rolled tortilla with just beans and cheese, or plain sweet potato, works.
- Make ahead: assemble up to a day ahead, cover and refrigerate, then bake about 10 minutes longer. Or freeze unbaked.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 58 g
- Fiber
- 9 g
- Sugar
- 8 g
- Fat
- 19 g
- Saturated fat
- 10 g
- Sodium
- 1,050 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop