Sweet potato and black bean enchiladas
Ingredients
- 1 Large sweet potatoes, peeled and diced
- 1 tbsp Olive oil
- 1 Small onion Diced
- 2 Cloves of garlic Minced
- 1 cup Black beans Rinsed and drained
- 1 tsp Cumin
- Salt and pepper to taste
- 8 Gluten-free tortillas
- 1 1/2 cups Enchilada sauce
- 1 cup Shredded cheddar cheese
- Cilantro for garnish
Instructions
- Preheat the oven to 375°F.
- In a large pot, boil sweet potatoes for about 10 minutes or until tender. Set aside after draining.
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic; cook until softened, about 5 minutes.
- Add black beans, cumin, salt, and pepper, along with cooked sweet potatoes, to the skillet. Stir until well combined.
- Spread about 1/4 cup of enchilada sauce over the bottom of a 9-by-13-inch baking dish.
- Take one tortilla and spoon about 1/3 cup of the sweet potato and black bean mixture onto the center of the tortilla. Roll it up and place it seam side down in the baking dish. Repeat with the remainingtortillas.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving after removing from the oven.Garnish with cilantro before serving.
Notes
Nutrition value
Calories: 350 Fat: 12g Protein: 12g Carbohydrates: 48g Fiber: 8g
Calories: 350 Fat: 12g Protein: 12g Carbohydrates: 48g Fiber: 8g