Description
A delicious and healthy dish combining sweet potatoes, corn, and black beans wrapped in tortillas and topped with enchilada sauce.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn or flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté sweet potatoes until tender (10-12 minutes).
- Add corn, black beans, cumin, chili powder, salt, and pepper. Cook for 3-5 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the sweet potato mixture, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
Notes
- Use corn tortillas for a gluten-free option.
- Add diced jalapeños for extra heat.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican