Description
Sweet Potato and Black Bean Enchiladas are a heartwarming, delicious dish that combines the natural sweetness of roasted sweet potatoes with savory black beans, all wrapped in soft corn tortillas and topped with a zesty tomato sauce. Perfect for busy weeknights or family gatherings, these enchiladas provide a satisfying meal that aligns with Alpha Gal friendly recipes, making them suitable for everyone to enjoy.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 (15 oz) can black beans, rinsed and drained
- 8–10 corn tortillas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- Fresh cilantro, to taste
- 1 (14 oz) can diced tomatoes
- 1 tsp cumin powder
Instructions
- Preheat oven to 400?F (200?C). Toss diced sweet potatoes in a baking dish with vegetable broth. Cover with foil and roast for about 25 minutes until tender.
- In a skillet over medium heat, saut? onions in olive oil until translucent (about 5 minutes). Add garlic and cook for another minute. Stir in black beans, roasted sweet potatoes, and fresh cilantro.
- In another saucepan, combine diced tomatoes, cumin powder, salt, and pepper; simmer for about 10 minutes.
- Warm corn tortillas in a dry skillet. Spoon sweet potato mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour sauce over enchiladas and bake covered for about 20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (225g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg