Description
Delicious and hearty Crockpot Sweet Potato Black Bean Enchiladas combining sweet potatoes and black beans wrapped in tortillas, perfect for a healthy dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 10–12 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/4 cup cilantro, chopped (for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cumin, cooking for an additional minute until fragrant. In a large bowl, mix the sautéed onion and garlic with the diced sweet potatoes, black beans, salt, and pepper. Stir until well combined.
- If your corn tortillas are stiff, warm them in a dry skillet or microwave for a few seconds to make them pliable.
- Take a tortilla and add a generous spoonful of the sweet potato and black bean filling to the center. Roll the tortilla tightly around the filling and place it seam-side down in the crockpot. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are in the crockpot, pour the enchilada sauce evenly over the top. Sprinkle the shredded cheese evenly over the top of the enchiladas.
- Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the sweet potatoes are tender and the cheese is melted and bubbly.
Notes
- For a vegan option, use dairy-free cheese or omit cheese altogether.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or oven until heated through.
- For freezing, wrap individual portions tightly in plastic wrap and then in foil; they can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Crockpot, Sweet Potato, Black Bean, Enchiladas, Vegetarian, Healthy Dinner