SWEET POTATO AND BLACK BEAN ENCHILADAS

SWEET POTATO AND BLACK BEAN ENCHILADAS
SWEET POTATO AND BLACK BEAN ENCHILADAS
Serves 6
These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe. They are a guaranteed family favourite and a healthier lightened up dish!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
613 calories
70 g
40 g
28 g
22 g
14 g
352 g
1588 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
352g
Servings
6
Amount Per Serving
Calories 613
Calories from Fat 242
% Daily Value *
Total Fat 28g
43%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 40mg
13%
Sodium 1588mg
66%
Total Carbohydrates 70g
23%
Dietary Fiber 10g
38%
Sugars 9g
Protein 22g
Vitamin A
87%
Vitamin C
16%
Calcium
34%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons coconut oil
  2. 1 medium sweet potato, diced
  3. 1/2 large purple onion, sliced
  4. 1/2 teaspoon ground black pepper
  5. 1/2 teaspoon sea salt
  6. 2 tablespoons water
  7. 3 cloves garlic, minced
  8. 1/2 teaspoon cumin
  9. 1 teaspoon chili powder
  10. ¾ cup to 1 cup cooked black beans, drained
  11. 1 3/4 cups sharp cheddar Cheese
  12. 6 to 8 tortillas
  13. 2 cups enchilada sauce
  14. ¼ avocado, chopped for garnish
  15. 1 small Roma tomato chopped for garnish
  16. Cilantro for garnish
  17. Greek yogurt for garnish
Instructions
  1. Preheat oven to 350 degrees. Prepare a 13" x 9" casserole dish by greasing and set aside.
  2. In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
  3. Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.
  4. Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
  5. Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
  6. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
  7. Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
  8. Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
  9. Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.
Notes
  1. TO MAKE IT VEGAN You can use vegan mozzarella cheese such as this Daiya cheese, and this vegan sour cream recipe for topping.
  2. TO MAKE IT GLUTEN FREE You can use gluten free tortilla wraps like this one.
  3. HOW TO STORE I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don't recommend freezing these. You can reheat them by preheating the oven to 350 degree and reheating slightly, or in the microwave.
beta
calories
613
fat
28g
protein
22g
carbs
70g
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