Sweet Potato Black Bean Enchiladas
Black beans, carnitas and sweet potatoes make this enchilada recipe exceptional.
Servings: 6 people
Calories: 415kcal
Ingredients
- 1 carnitas recipe see link above
- 1 can black beans drained and rinsed
- 1 pound sweet potatoes peeled and cubed
- 2 cans mild green chiles
- 2 cups shredded Monterey jack cheese
- 12-15 corn tortillas or flour
- 2 cups enchilada sauce homemade recipe link above
Sweet Potato Spices
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Make Pork Carnitas recipe (link in text above) a day ahead or start in the morning and prepare enchiladas in the evening.
- Make enchilada sauce recipe (link above) and set aside.
- Peel and cut sweet potatoes into ½" pieces. Place on a baking tray with oil and spices. Bake potatoes at 400°F for 15 minutes, stirring once halfway. Set aside to get ready for assembly.
- Pour about ½ cup enchilada sauce onto a plate.
- Cover bottom of a 9"x13" baking dish with a thin layer of enchilada sauce as well.
- Place one tortilla on the plate with sauce and flip so it's fully covered in sauce. (This gets messy, but it's definitely the easiest and quickest way!)
- Add carnitas, sweet potatoes, black beans, green chiles and any other toppings you want.
- Roll up and place seam side down in the 9"x13" baking dish.
- Cover with extra sauce and 1 cup of cheese, or more to taste. Cover with foil and bake for 20 minutes. Uncover and bake another 5 minutes until cheese is melted and bubbly.
Nutrition
Calories: 415kcal | Carbohydrates: 57g | Protein: 19g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 1523mg | Potassium: 577mg | Fiber: 11g | Sugar: 9g | Vitamin A: 11625IU | Vitamin C: 17mg | Calcium: 371mg | Iron: 3mg