Sweet potato black bean enchiladas with homemade low-sodium sauce

Pan with enchiladas filled with black beans and sweet potato, topped with greek yogurt, cilantro and lime wedges.
Pan with enchiladas filled with black beans and sweet potato, topped with greek yogurt, cilantro and lime wedges.
Sweet potato black bean enchiladas with homemade low-sodium sauce
Prep Time 25 minutes
Cook Time 40 minutes
Servings 6 servings
Serving Size 1 enchilada

These vegetarian enchiladas are filled with roasted sweet potatoes, black beans and corn, then baked in a simple homemade enchilada sauce. Whole wheat tortillas and reduced-fat cheese keep the dish hearty and satisfying while helping reduce sodium and saturated fat.

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Ingredients

  • Enchilada sauce

  • Enchiladas

  • Optional toppings

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Preparation

  1. Heat oven to 425°F.
  2. Make the enchilada sauce. Heat 1 Tbsp olive oil in a medium saucepan over medium heat. Whisk in flour, chili powder, cumin, garlic powder and oregano. Cook 1 minute. Whisk in tomato paste, then slowly add tomato sauce and water until smooth. Bring to a simmer and cook 8 to 10 minutes, stirring occasionally, until slightly thickened. Stir in ¼ tsp salt. Set aside.
  3. Toss sweet potatoes with olive oil, chili powder, cumin and ¼ tsp salt on a rimmed baking sheet. Roast for 20 to 25 minutes, stirring once, until tender.
  4. Reduce oven temperature to 375°F. 
  5. Transfer sweet potatoes to a large bowl. Stir in onion, black beans, corn, cilantro and ½ cup of the enchilada sauce.
  6. Spread ½ cup enchilada sauce over the bottom of a 9-by-13-inch baking dish.
  7. Divide filling among tortillas. Roll up and place seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle with the reduced-fat Monterey Jack cheese. 
  9. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more, until heated through and the cheese is melted.
  10. Let stand 5 minutes before serving.

Nutrition

(per serving)
  • 412 Calories
  • 12.8g Total Fat
  • 3.2g Saturated Fat
  • 415mg Sodium
  • 13mg Cholesterol
  • 57.4g Total Carbs
  • 11.3g Fiber
  • 9g Sugars
  • 18g Protein
  • 715mg Potassium

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