Sweet Potato Black Bean Enchiladas Recipe

Looking for a quick and easy vegetarian meal option? These Sweet Potato Black Bean Enchiladas are a delicious and nutritious choice that can be made with ingredients you probably already have on hand.

Ingredients:

• 1 sweet potato, peeled and diced
• 1 can of black beans, drained and rinsed
• 1 cup of frozen spinach
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 can of enchilada sauce
• Optional toppings: shredded cheese, avocado, cilantro

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the sweet potato until tender. Add the black beans, spinach, chili powder, cumin, garlic powder, salt, and pepper. Cook for another 2-3 minutes.
3. Spoon the sweet potato and bean mixture onto each corn tortilla and roll them up. Place the enchiladas in a baking dish.
4. Pour the enchilada sauce over the rolled up tortillas, making sure they are all covered.
5. Bake in the oven for 20-25 minutes, until the sauce is bubbly.
6. Remove from the oven and let cool slightly before serving. Add your favorite toppings like shredded cheese, avocado, and cilantro.

These Sweet Potato Black Bean Enchiladas are a great option for a meatless meal that is packed with flavor and protein. Feel free to customize them with your favorite toppings and serve them with a side salad or rice for a complete and satisfying meal. Enjoy! Using frozen spinach and canned beans allows you to easily make these vegetarian enchiladas with ingredients you likely already have at home. To make them vegan-friendly, simply skip the cheese.

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