Sweet Potato & Black Bean Enchiladas!!
Sweet Potato and Black Bean Enchiladas
This is one of my favorite meatless dishes ever!
Ingredients
- 2 medium Sweet Potatoes peeled and cut into 1/2 in. cubes
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 16 oz mild salsa (or if you want more heat can do more)
- 1 16 oz can Refried Beans
- 1 15 oz can Black beans, drained and rinsed
- 1 cup cooked white rice (can use brown rice)
- 1 4 oz green chiles
- 1 8 ct flour tortillas
- 1 8 oz package shredded cheese of your choice
- 1/4 cup sour cream
- 2 tsp lime zest
- 1 Tbsp fresh lime juice
- toppings of your choice (cilantro/jalapeno, etc.)
Instructions
- 1. Preheat oven to 400 F. Line a baking sheet with foil. Arrange sweet potato cubes on prepared baking sheet. Drizzle and toss with oil and salt, cumin and chili powder. Roast for 10 to 15 minutes or until sweet potato is fork-tender. Remove from oven; cool slightly.
- 2. Spread 3/4 cup salsa in the bottom of a 3 qt. rectangular baking dish and set aside
- 3. Transfer sweet potatoes to a medium bowl. Stir in refried beans, black beans, rice and green chilies. Place 1/2 cup mixture down the center of each tortilla and sprinkle cheese on top, then roll tight and place seam side down on prepared baking sheet. Top tortilla with remaining salsa and remaining cheese. Cover with foil and bake 30 minutes or until heated through. Remove foil during last 10 minutes of baking.
- Whisk together sour cream, lime zest and lime juice in a small bowl. Drizzle on enchiladas and top with desired toppers.
Nutrition
Serving: 1EnchiladaCalories: 530kcalCarbohydrates: 66gProtein: 21gFat: 20gSaturated Fat: 10gTrans Fat: 0gCholesterol: 40mgSodium: 1760mgPotassium: 6mgFiber: 8gSugar: 6gCalcium: 30mgIron: 20mg
Tried this recipe?Let us know how it was!
