Teresa's Recipes
Pinto Bean and Sweet Potato Enchiladas
Experience the burst of flavors with these hearty and nutritious Pinto Bean and Sweet Potato Enchiladas. The enchanting blend of pinto beans, sweet potatoes, and a medley of spices, all wrapped in soft corn tortillas and smothered with a homemade enchilada sauce and cheese, makes for a satisfying and delicious meal. Originating from Mexico, enchiladas have a rich cultural history and are a beloved dish worldwide today.
Ingredients
- 1/4 cup, chopped Fresh cilantro
- 1.5 cups Shredded cheese (Mexican blend preferred)
- 2 cups Enchilada sauce
- 12 Corn tortillas
- 1/2 tsp Black pepper
- 1 tsp Salt
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 2 cloves, minced Garlic
- 1 medium, diced Onion
- 2 medium, peeled and diced Sweet potatoes
- 1 can (15 oz), drained and rinsed Pinto beans
- 1 tbsp Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 390
- Fat: 15g
- Carbs: 50g
- Protein: 15g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
- Add the diced sweet potatoes, cumin, chili powder, salt, and black pepper to the skillet. Cover and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the drained and rinsed pinto beans to the skillet and stir to combine. Cook for an additional 2-3 minutes.
- Warm the corn tortillas in the microwave for about 30 seconds, or on a stovetop griddle until pliable, to prevent them from breaking when rolled.
- Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x13 baking dish.
- Place about a quarter cup of the sweet potato and bean mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.
- Sprinkle the shredded cheese evenly over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with freshly chopped cilantro before serving. Enjoy warm!
Tips
- For a vegan version, use dairy-free cheese or omit the cheese altogether.
- Feel free to add other vegetables or proteins, such as bell peppers, corn, or shredded chicken, to the filling for added flavor and texture.
- You can make your own enchilada sauce for a more homemade touch.