Connoisseurus Veg · by Alissa Saenz
Sweet Potato Black Bean Enchiladas
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 31%
CARBS 85G72% OF CAL
18G FIBER58G OTHER9G TOTAL SUGAR
FAT 11G20% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet potato and black bean enchiladas rolled in corn tortillas and covered in zesty red sauce. Hearty and smoky, this vegan dish is comfort food at its best.
mainmexicanbeans🥧 baking dish⚡ microwave🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large sweet potato ((or 2 medium, about 20 ounces total), scrubbed clean)
- 1 tablespoon vegetable oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 tablespoon ground cumin
- 2 (15.5 ounce/439 gram) cans black beans, (drained and rinsed)
- 2 tablespoons adobo sauce, (from a can of chipotle peppers)
- 1 teaspoon salt, (or to taste)
- 1/4 cup chopped fresh cilantro
- 2 1/2 cups red enchilada sauce, (divided)
- 12 corn tortillas, (plus a few more, if needed)
- Sliced avocado
- Chopped fresh cilantro
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 31%
CARBS 85G72% OF CAL
18G FIBER58G OTHER9G TOTAL SUGAR
FAT 11G20% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1325mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 136mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.