Smoky Chipotle Black Bean and Sweet Potato Enchiladas
25m PREP
40m COOK
4 SERVINGS
450 CAL/SERV
Overview
These enchiladas are a delicious fusion of smoky chipotle flavors with hearty black beans and sweet potatoes, wrapped in soft tortillas and baked to perfection.
Macronutrients per serving
90
grams
Protein
15.0g 17%
Fat
20.0g 22%
Carbs
55.0g 61%
Rich in nutrients
Vitamin A
120% DV
Supports vision and immune function
Vitamin C
25% DV
Supports immune function
Iron
15% DV
Essential for blood production
Fiber
10g
Aids in digestion
Calcium
20% DV
Important for bone health
Potassium
15% DV
Supports heart and muscle function
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 cups sweet potatoes peeled and diced
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or fresh
- 2 teaspoons chipotle powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 8 pieces tortillas corn or flour
- 2 cups enchilada sauce
- 1 cup shredded cheese cheddar or Mexican blend
- 1/4 cup fresh cilantro chopped
Toppings
- 1/2 cup sour cream
- 1/2 cup sliced avocado
Instructions
- 1 Preheat the oven to 375°F (190°C).
- 2 In a large skillet, heat olive oil over medium heat. Add diced sweet potatoes and cook for about 10 minutes until they start to soften.
- 3 Add black beans, corn, chipotle powder, cumin, and smoked paprika to the skillet. Stir to combine and cook for another 5 minutes.
- 4 Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
- 5 Spoon about 1/3 cup of the sweet potato mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
- 6 Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- 7 Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- 8 Garnish with chopped cilantro, and serve with sour cream and sliced avocado on top.