Black Bean And Sweet Potato Enchilada Bake
Hearty vegetarian enchiladas packed with roasted sweet potatoes and protein-rich black beans.
⏱ 20 min prep · 30 min cookServes 6450 cal · 15g proteinvegetariancomforthigh protein
Ingredients
- 2 count sweet potato
- 2 can black beans (canned)
- 12 count corn tortillas
- 2 can enchilada sauce (canned)
- 1 cup cotija cheese
- 1 count yellow onion
- 0.5 bunch cilantro
- 1 tbsp olive oil
Instructions
- 1
Preheat oven to 400 degrees and roast cubed sweet potatoes until tender.
- 2
Sauté diced onion, then mix in black beans and the roasted sweet potatoes.
- 3
Lightly coat a baking dish with some enchilada sauce.
- 4
Fill each corn tortilla with the potato mixture, roll tightly, and place in the dish.
- 5
Top with remaining sauce and sprinkle with cotija cheese.
- 6
Bake for 20 minutes until bubbling and serve with fresh cilantro.
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