Description
A delicious and spooky twist on traditional enchiladas, featuring black beans and sweet potatoes, perfect for Halloween or any festive occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the diced sweet potatoes until tender, about 10-15 minutes. Drain and mash slightly.
- In a bowl, combine the mashed sweet potatoes, black beans, corn, cumin, chili powder, garlic powder, and onion powder.
- Warm the corn tortillas in a skillet to make them pliable.
- Spoon the sweet potato mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
- Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the filling.
- Can be made ahead of time and stored in the refrigerator before baking.
- Vegan cheese can be used for a dairy-free option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg