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Sweet Potato & Black Bean Enchiladas (Healthy)

Sweet Potato & Black Bean Enchiladas (Healthy) - Irresistibly Delicious!

Why These Sweet Potato & Black Bean Enchiladas (Healthy) Are a Game-Changer

Let me tell you a little story. One chilly evening, I decided to whip up something cozy yet healthy for my family. I had some leftover sweet potatoes and a can of black beans sitting in the pantry. That’s when inspiration struck—Sweet Potato & Black Bean Enchiladas (Healthy)! My kids devoured them so quickly that I had to make a second batch right away. Trust me, these enchiladas are not just nutritious; they’re downright delicious. The combo of creamy sweet potatoes and hearty black beans wrapped in warm tortillas is pure comfort food magic.

The Roots of This Recipe

This dish has its roots in Mexican cuisine, where enchiladas have been a staple for centuries. Traditionally, enchiladas are filled with meat and smothered in cheese and sauce. But over time, creative cooks started experimenting with plant-based fillings like beans, veggies, and even sweet potatoes. I love how this modern twist keeps the soul of the dish alive while making it lighter and healthier. Fun fact: Sweet potatoes were first cultivated in Central and South America over 5,000 years ago. Talk about a veggie with history!

Why You’ll Fall Head Over Heels for This Recipe

First off, these Sweet Potato & Black Bean Enchiladas (Healthy) are packed with flavor. The sweetness of the potatoes pairs perfectly with the earthy black beans and zesty enchilada sauce. Plus, they’re super easy to make—even if you’re a kitchen newbie. No fancy techniques or hours of prep required. Just chop, mix, roll, and bake. And let’s not forget the health benefits. Sweet potatoes are loaded with vitamins, and black beans bring protein and fiber to the table. It’s a win-win!

Perfect Occasions to Serve This Dish

These enchiladas are perfect for busy weeknights when you need something quick and satisfying. They’re also a hit at potlucks or casual dinner parties. I once made them for a friend’s birthday brunch, and everyone raved about how unique and tasty they were. Whether you’re feeding your family or impressing guests, this dish will steal the show.

Ingredients You’ll Need

  1. 2 medium sweet potatoes, peeled and diced
  2. 1 can (15 oz) black beans, drained and rinsed
  3. 8 corn tortillas
  4. 1 cup enchilada sauce
  5. 1 tsp cumin
  6. 1 tsp chili powder
  7. 1/2 cup shredded cheese (optional)
  8. 1/4 cup chopped cilantro
  9. Salt and pepper to taste
Sweet Potato & Black Bean Enchiladas (Healthy)

Substitution Options

  • Swap corn tortillas for whole wheat or gluten-free versions if needed.
  • Use pinto beans instead of black beans for a creamier texture.
  • If you’re dairy-free, skip the cheese or use a plant-based alternative.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced
  • 1 can (15 oz) black beans drained and rinsed
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 cup shredded cheese optional
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • 9x13-inch baking dish
  • Spatula

Method
 

  1. Peel and dice sweet potatoes into bite-sized cubes. Toss with olive oil, salt, pepper, cumin, and chili powder.
  2. Spread sweet potatoes on a baking sheet and roast in the oven at 400°F for about 20 minutes, flipping halfway through.
  3. Let roasted sweet potatoes cool slightly, then mix with black beans and a splash of lime juice.
  4. Warm tortillas briefly, then fill each with the sweet potato mixture, roll tightly, and place seam-side down in a baking dish.
  5. Pour enchilada sauce over the top, sprinkle with cheese (if using), and bake at 375°F for 15–20 minutes.
  6. Garnish with fresh cilantro before serving. Optionally, broil for an extra 2–3 minutes for crispiness.

Nutrition

Calories: 250kcalCarbohydrates: 45gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 120IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For a healthier option, use low-sodium enchilada sauce or make your own. Feel free to swap corn tortillas for whole wheat or gluten-free versions. Consider adding a dollop of Greek yogurt or sour cream for extra creaminess in the filling. Leftovers can be stored in the fridge for up to 4 days. For freezing, wrap individual enchiladas and keep for up to 3 months; reheat in the oven after thawing. For a fun twist, add diced jalapeños for heat or experiment with different spices to customize the flavor profile to your liking.
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