These enchiladas are a delightful combination of hearty ingredients and bold Mexican flavors, offering a satisfying meal that is both nutritious and indulgent. The sweetness of the sweet potatoes perfectly complements the savory black beans, while the melted cheddar cheese adds a touch of decadence. Topped with fresh cilantro, this dish is not only visually appealing but also packed with enticing aromas and rich, comforting tastes. Perfect for a cozy family dinner, these enchiladas are sure to become a favorite in your household.
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- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-oz 15-oz can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups enchilada sauce
- 8 flour flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the diced sweet potatoes, red bell pepper, onion, and garlic. Sauté for about 10 minutes, until the vegetables are tender.
- Stir in the cumin, chili powder, salt, and black pepper.
- Add the black beans and corn kernels, and cook for an additional 2-3 minutes until well combined and heated through.
- Spread 1/2 cup of the enchilada sauce on the bottom of a baking dish.
- Spoon the sweet potato and black bean mixture evenly onto each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Nutrition
Serving: 100g | Calories: 410kcal | Carbohydrates: 58g | Protéines: 12g | Fat: 15g | Sucre: 8g