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Black Bean and Sweet Potato Enchiladas

This roasted dish pairs canned black beans, drained and rinsed with sweet potato, diced, red enchilada sauce and corn tortillas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
108 g Carbohydrates
18 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 4 piece (96g) corn tortillas 209 kcal
  • 90g canned black beans, drained and rinsed 119 kcal
  • 112g sweet potato, diced 96 kcal
  • 95g red enchilada sauce 86 kcal
  • 22g monterey jack cheese, shredded 88 kcal
  • 38g green cabbage, thinly sliced 10 kcal
  • 5g olive oil 44 kcal
  • 8g lime juice 2 kcal
  • 1g ground cumin 4 kcal
  • 1g chili powder 3 kcal
  • 1g kosher salt 0 kcal

Cooking instructions

  1. sweet potatoolive oilkosher salt
    Heat oven to 400 F. Toss sweet potato with oil and a pinch of salt; roast 18 to 22 minutes until tender.
  2. canned black beanssweet potatoground cuminkosher salt
    Warm a skillet over medium heat. Add black beans, roasted sweet potato, cumin, and a pinch of salt; mash lightly to bind.
  3. red enchilada sauce
    Spread a few spoonfuls of enchilada sauce in a small baking dish.
  4. corn tortillascanned black beanssweet potato
    Fill tortillas with the bean-potato mixture, roll, and place seam-side down in the dish.
  5. red enchilada saucemonterey jack cheese
    Pour remaining sauce over enchiladas, sprinkle with cheese, and bake 12 to 15 minutes until bubbly.
  6. green cabbagelime juice
    Top with shredded cabbage and lime juice before serving.

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