Skip To Content
Home Recipes Browse Recipes Roasted Sweet Potato and Black Bean Enchiladas
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 506 g
(Approx. 6 Servings)
Amount Per Serving
Calories 640 Calories From Fat 280
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 1620 mg 68%
Total Carbohydrate 63 g 21%
Dietary Fiber 12 g 48%
Sugars 19 g
Protein 28 g
Vitamin A 130% • Iron 25%
Vitamin C 35% • Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Sweet Potato and Black Bean Enchiladas

Prep Time
20 minutes
Cook Time
1 h 18 m
Total Time
1 h 38 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Lb sweet potatoes, peeled and diced small, approximately 2 to 3 large sweet potatoes
1 large white onion, diced small, approximately 1 cup
1 Tsp menudo spice
2 Tsp ground cumin
2 Tsp smoked sweet paprika
15 1/2 Oz can black beans, drained and rinsed
1 Tbsp fresh garlic, minced
1/3 cup(s) fresh cilantro, roughly chopped
4 cup(s) Mexican blend cheese, shredded, divided use
12 Mi Tienda Ready to Cook Yellow Corn Tortillas, plus more as needed
16 Oz H-E-B Organics Medium Salsa
Check All
Uncheck All
Add to list

Instructions

1
Preheat oven to 400ºF.
2
In a bowl combine sweet potatoes, onions, oil, menudo spice, cumin and smoked paprika.
3
Toss together with a large pinch of salt and pepper until potatoes are thoroughly coated.
4
Place potatoes onto a sheet pan lined with foil or parchment. Roast for 30 to 40 minutes or until nicely browned and potatoes are soft.
5
While potatoes are roasting, combine black beans, garlic, cilantro and 2 cups of cheese in a large stainless steal or glass bowl.
6
Add roasted potatoes to beans and use a large spoon to combine everything until potatoes are mostly mashed and mixture sticks together. Season to taste and set aside briefly.
7
Heat tortillas on a very hot comal or dry pan for 40 seconds then flip and cook another 30 seconds or until tortillas have small bubbles. Flip again and cook another 20 seconds to finish cooking. Set aside under a towel or in a tortilla warmer.
8
To assemble enchiladas, fill each cooked tortilla with a spoonful of potato mixture, roll up, and place seam-side down in a 9x13 inch casserole dish (10 to 12 should fit).
9
Pour salsa evenly over enchiladas and top with remaining cheese. Bake at 400ºF for 20 to 30 minutes or until cheese is nicely melted.
10
Garnish with guacamole, sour cream, and green onions if desired. Enjoy.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print