Description
Deliciously filled tortillas with roasted sweet potatoes, black beans, and gooey cheese, perfect for any occasion.
Ingredients
Scale
- 2 Large Sweet Potatoes
- 1 Can Black Beans
- 1 Cup Corn
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 2 Cups Shredded Cheese
- 1 Cup Enchilada Sauce
- 8–10 Corn or Flour Tortillas
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the sweet potatoes in a large pot until fork-tender, about 15 minutes. Drain and mash until creamy.
- Combine the mashed sweet potatoes with black beans, corn, chili powder, cumin, salt, and pepper in a mixing bowl.
- Warm the tortillas in a skillet over medium heat for 10-15 seconds on each side.
- Spoon the filling into each tortilla, adding a sprinkle of cheese before rolling them up tightly.
- Place seam-side down in a greased baking dish, snugly packing them.
- Drizzle enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
Make the filling a day ahead to save time, and feel free to customize with your favorite vegetables!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg