Sweet Potato and Black Bean Enchiladas
These sweet potato and black bean enchiladas are a hearty and flavorful meal that are perfect for a weeknight dinner. The sweet potatoes add a natural sweetness to the dish, while the black beans provide a boost of protein and fiber. The enchiladas are topped with a creamy sour cream sauce and shredded cheddar cheese, making them irresistible. Best of all, they can be made in just 30 minutes!
The origins of the enchilada are shrouded in mystery, but it is believed to have originated in Mexico sometime in the 16th century. The dish was originally made with corn tortillas filled with a variety of ingredients, including meat, cheese, and vegetables. Over time, the enchilada has evolved into a popular dish all over the world, with many different variations on the original recipe. This recipe for sweet potato and black bean enchiladas is a modern take on the classic dish. It is made with whole-wheat tortillas, which are healthier than traditional corn tortillas. The filling is made with sweet potatoes, black beans, onion, green bell pepper, and red bell pepper. The enchiladas are topped with a creamy sour cream sauce and shredded cheddar cheese. This recipe is a delicious and healthy way to enjoy a classic Mexican dish.
Sweet Potato and Black Bean Enchiladas Sweet Potato and Black Bean Enchiladas Sweet Potato and Black Bean Enchiladas Sweet Potato and Black Bean Enchiladas
Prep time: 20 | Cook time: 25 | Serves: 8
Ingredients
  • 1 medium sweet potato, peeled and cubed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1/2 cup low-fat sour cream
  • 1/4 cup chopped fresh cilantro
  • 8 whole-wheat tortillas
  • 1 cup shredded reduced-fat cheddar cheese
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine the sweet potato, black beans, onion, green bell pepper, red bell pepper, tomatoes and green chiles, sour cream, and cilantro. Mix well.
  3. Spread 1/4 cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
  4. Bake for 20 minutes, or until the tortillas are golden brown and the filling is heated through.
  5. Top with the shredded cheddar cheese and bake for 5 minutes more, or until the cheese is melted.
Why It Works
  • The sweet potatoes add a natural sweetness to the dish, which balances out the savory flavors of the black beans and vegetables.
  • The black beans provide a boost of protein and fiber, making the enchiladas a filling and satisfying meal.
  • The whole-wheat tortillas are a healthier alternative to traditional corn tortillas.
  • The creamy sour cream sauce adds a richness and creaminess to the dish.
  • The shredded cheddar cheese melts perfectly over the enchiladas, creating a delicious and satisfying crust.