Sweet Potato and Black Bean Enchiladas
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The Girl Who Ate Everything · by Christy Denney★ 4.8 (32)

Sweet Potato and Black Bean Enchiladas

NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 27%
CARBS 37G40% OF CAL
5G FIBER0G ADDED0G INTRINSIC29G OTHER3G TOTAL SUGAR
FAT 20G49% OF CAL
7G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sweet potato and black bean enchiladas with a creamy, mildly spiced sauce. This vegetarian Mexican main is satisfying and flavorful, ideal for a casual weeknight dinner.

mainmexicancasserolebeansvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 3 tablespoons olive oil
  • 1 sweet potato, peeled and cubed into small chunks ((about 2 cups))
  • 1/2 red onion (diced finely, (about 1/2 cup))
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic (minced)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup corn ((frozen, canned, or fresh))
  • 1/2 lime (juiced)
  • 1 (10 ounce) can Old El Paso red enchilada sauce
  • 1/3 cup heavy cream
  • 2 cups shredded Mexican cheese (, divided)
  • 10 (6-inch) flour tortillas
  • guacamole (sour cream, tomato, onion, salsa)
PREP
15M
SODIUM
828MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.