Sweet Potato And Black Bean Enchiladas Recette

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!

Préparation 20 min

Cuisson 40 min

Calories 159.3 kcal

Protéines 14g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Sweet Potato And Black Bean Enchiladas ?

Sweet Potato And Black Bean Enchiladas prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Sweet Potato And Black Bean Enchiladas ?

Sweet Potato And Black Bean Enchiladas contient environ 159.3 calories par portion, avec environ 14 g de protéines, 10 g de glucides et 1 g de lipides.

De quels ingrédients ai-je besoin pour Sweet Potato And Black Bean Enchiladas ?

Les principaux ingrédients de Sweet Potato And Black Bean Enchiladas sont Black Beans, Sweet Potato, Garlic Cloves, Onion, Lime, Juice Of, Cumin. Consultez la liste complète avec les quantités ci-dessus.