Black Bean and Sweet Potato Enchiladas

Hearty and flavorful enchiladas filled with black beans, roasted sweet potatoes, and a homemade enchilada sauce. A delicious and nut-free gluten-free vegetarian option.

65m4 servings

NUTS-free

400 cal|15g protein|65g carbs|10g fat|12g fiber

Ingredients

2 medium Sweet potatoes
1 can (15 oz) Black beans
1 cup Corn
1/2 medium Onion
2 cups Enchilada sauce
8 Corn tortillas
2 tbsp Olive oil
1 tsp Chili powder
1/2 tsp Cumin
1/2 tsp Salt
1 cup Dairy-free cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C. Toss cubed sweet potatoes with olive oil, chili powder, cumin, and salt. Roast for 20-25 minutes, or until tender.
2While sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3Add black beans and corn to the skillet. Cook for 2-3 minutes more.
4In a bowl, combine roasted sweet potatoes, black bean mixture, and 1/2 cup of enchilada sauce.
5Warm corn tortillas slightly. Fill each tortilla with the sweet potato and black bean mixture. Roll up and place in a baking dish.
6Pour remaining enchilada sauce over the enchiladas. Top with dairy-free cheese.
7Bake for 15-20 minutes, or until cheese is melted and bubbly. Serve immediately.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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