Sweet Potato and Black Bean Enchiladas
These Sweet Potato and Black Bean Enchiladas are packed with flavor and nutrients, making them an ideal make-ahead fall dinner. The roasted sweet potatoes paired with black beans and spices create a hearty filling, while the enchilada sauce ties it all together for a comforting meal.
Servings 4
Ingredients
- 2 Medium Sweet Potatoes, Peeled & Diced
- 1 15 oz Can of Black Beans, Rinsed and Drained
- 8 Corn Tortillas
- 1.5 Cups Red Enchilada Sauce
- 1 Cup Fat Free Kraft Shredded Cheddar Cheese
- 1 Tsp Each Cumin & Chili Powder
- 1/2 Tsp Garlic Powder
- Salt/Pepper to Taste
- Fresh Cilantro, Optional
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender.
- Prepare the filling: In a large bowl, combine the roasted sweet potatoes and black beans. Add salt and pepper to taste.
- Assemble the enchiladas: Warm the corn tortillas to make them pliable. Spoon the sweet potato and black bean mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Top and bake: Pour the enchilada sauce over the rolled tortillas and sprinkle the shredded cheddar cheese on top. Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro and serve warm.
- This makes 4 servings. Each serving is 2 Stuffed Tortillas. Each serving is 6 WW Points. Enjoy!