Makoenya Sweet Potato And Black Bean Enchiladas

Makoenya Sweet Potato and Black Bean Enchiladas are a delicious and hearty dish from Lesotho cuisine. This recipe combines the earthy sweetness of sweet potatoes with the rich flavors of black beans and spices, all wrapped in warm tortillas and topped with a zesty sauce and melted cheese.

Makoenya Sweet Potato And Black Bean Enchiladas

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small flour tortillas
  • 1 cup shredded cheese
  • 1 cup enchilada sauce

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, sauté the onion and garlic until softened.
  3. Add the sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Cook until the sweet potatoes are tender.
  4. Warm the tortillas in the microwave or on the stovetop to make them pliable.
  5. Divide the sweet potato and black bean mixture among the tortillas, roll them up, and place them seam-side down in a baking dish.
  6. Pour the enchilada sauce over the rolled tortillas and sprinkle with the shredded cheese.
  7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  8. Serve the enchiladas hot, garnished with fresh cilantro and a dollop of sour cream if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
12g
Carbohydrates
45g
Fat
15g

Supplies

Baking dish Skillet Knife Cutting board

Tools

Oven Microwave (optional)

Serving suggestions

Serve the Makoenya Sweet Potato and Black Bean Enchiladas with a side of Mexican rice and a fresh green salad.

Tips & tricks

For a spicier kick, add a diced jalapeño to the sweet potato and black bean mixture.

Cost

$10