Using frozen spinach and canned beans makes these vegetarian enchiladas fast and easy. Leave out the cheese if you want a vegan version.
Active time: 15 minutes | Total time: 35 minutes
Sweet Potato Black Bean Enchiladas
Ingredients
- 2 medium sweet potatoes (about 160 g)
- 1 can (15 oz) enchilada sauce, divided
- 1 can (15 oz) no‑salt black beans, rinsed and drained
- 1 package (10 oz) frozen spinach, thawed and squeezed dry
- ¼ cup salsa
- ½ tsp ground cumin
- 8 corn tortillas
- ½ cup shredded cheddar cheese
Directions
1. Preheat the oven to 400 °F (200 °C).
2. Pierce the sweet potatoes with a fork and microwave until soft, about 8‑10 minutes.
3. Spread 2 Tbsp of enchilada sauce on the bottom of a large baking dish.
4. Cut the cooked sweet potatoes into small cubes. Put them in a bowl and add the black beans, spinach, salsa, cumin, and another 2 Tbsp of sauce. Mix well.
5. Warm the tortillas so they bend easily. Wrap them in a damp paper towel and microwave for 30‑45 seconds.
6. Place about ½‑¾ cup of the filling on each tortilla, roll it up, and lay it seam‑side down in the dish.
7. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the cheddar cheese on top.
8. Bake for 20 minutes, or until the sauce bubbles and the cheese melts. Let cool a moment before serving.
Serves: 4 (2 enchiladas per person)
Nutrition (per serving): 379 kcal, 8 g total fat, 13 g fiber, 16 g protein, 61 g carbs.