Description
These sweet potato and black bean enchiladas are smothered in green chile salsa for a savory, subtle spice. They're easy to throw together and freezer-friendly!
Ingredients
- 4 cups sweet potato, diced
- 1 yellow onion, sliced
- 3 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 8 - 8" soft tortillas
- 1 - 4 oz. can green chiles
- 1 - 15 oz. can black beans, drained
- 16 oz. green chile salsa, divided
- 2 cups +/- shredded Mexican cheese blend
Instructions
Roast Sweet Potatoes
- Preheat oven to 375º and line a baking sheet with parchment paper. In a large bowl, combine sweet potatoes, onion, oil, and seasonings. Toss until everything is evenly seasoned. Bake 25 minutes.
Enchiladas
- Pour half of the salsa into the bottom of the dish. Use the back of a spoon to spread it out.
- Spread filling ingredients – sweet potatoes & onion, black beans, green chiles, and cheese – evenly between the tortillas, roll them, and carefully arrange them in the casserole dish.
- Pour remaining green chile salsa over top and sprinkle with cheese. Bake 20 minutes.
Notes
*We used 505 Green Chile Salsa for our enchiladas. We love all of their flavors!
- Category: Main
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 286
- Sugar: 4.2g
- Sodium: 621mg
- Fat: 10.9g
- Saturated Fat: 3.6g
- Unsaturated Fat: 7.3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8.8g
- Protein: 10.2g
- Cholesterol: 6.2mg