Sweet Potato And Black Bean Enchiladas Rezept

Craving a hearty, healthy, and delicious vegetarian meal? Look no further! These Sweet Potato & Black Bean Enchiladas are gluten-free, low-fat, and bursting with flavor. Sweet potatoes and black beans create a satisfying filling, all wrapped in warm tortillas and smothered in a rich, homemade enchilada sauce. Prepare for a flavor explosion in just 40 minutes!

Vorbereitung 20 Min.

Kochzeit 40 Min.

Kalorien 159.3 kcal

Eiweiß 14g

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Zutaten für Sweet Potato And Black Bean Enchiladas

1 (15-ounce) can black beans, rinsed and drained
Sweet Potato
Garlic Cloves
1 medium onion, chopped
Lime, Juice Of
3/4 teaspoon cumin (1/2 tsp for sauce, 1/4 tsp for filling)
1 teaspoon chili powder
Dried Oregano
Salt
Pepper
Chicken Broth
Crushed Tomatoes
Garlic Clove
Salsa
1/2 cup chopped cilantro
Corn Tortillas
Cheddar Cheese

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Zubereitung von Sweet Potato And Black Bean Enchiladas

Preheat your oven to 350°F (175°C).
Choose a baking dish that can comfortably hold 8-12 enchiladas.
Make the enchilada sauce: In a saucepan, simmer 2 cloves minced garlic in 1 cup vegetable broth for 3-4 minutes. Add 1 (15-ounce) can diced tomatoes (undrained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, and salt/pepper to taste. Simmer until slightly thickened (about 10-15 minutes), stirring occasionally.
Taste and adjust seasonings as needed.
Set aside.
While the sauce simmers, sauté 1 medium onion (chopped) and 2 cloves minced garlic in 1/2 cup vegetable broth for about 4 minutes, until translucent.
Add 2 cups cooked and mashed sweet potatoes, 1 (15-ounce) can black beans (rinsed and drained), 1/2 cup chopped cilantro, and 1/4 teaspoon cumin. Heat through.
Stir in 2 tablespoons lime juice.
The mixture should be thick but not dry.
Pour 1/4 cup of the enchilada sauce into the bottom of the baking dish.
Lay a corn tortilla in the baking dish, brushing it with sauce.
Spoon about 1/3 cup of the sweet potato and black bean mixture down the center of the tortilla.
Roll the tortilla tightly and place seam-down in the baking dish.
Repeat steps 11-13 with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled enchiladas.
Optionally, sprinkle with 1/2 cup shredded Monterey Jack cheese.
Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbling.
Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

13g

Fat

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas American Mexican Healthy Vegetarian Gluten Free Fall Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Sweet Potato And Black Bean Enchiladas?

Sweet Potato And Black Bean Enchiladas dauert insgesamt etwa 60 Minuten – ungefähr 20 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Sweet Potato And Black Bean Enchiladas?

Sweet Potato And Black Bean Enchiladas hat etwa 159.3 Kalorien pro Portion, mit ungefähr 14 g Eiweiß, 10 g Kohlenhydraten und 1 g Fett.

Welche Zutaten brauche ich für Sweet Potato And Black Bean Enchiladas?

Die wichtigsten Zutaten für Sweet Potato And Black Bean Enchiladas sind Black Beans, Sweet Potato, Garlic Cloves, Onion, Lime, Juice Of, Cumin. Die vollständige Liste mit Mengenangaben findest du oben.