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.
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
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic until softened.
- Add the sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Cook until the sweet potatoes are tender.
- Warm the tortillas in the microwave or on the stovetop to make them pliable.
- Divide the sweet potato and black bean mixture among the tortillas, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with the shredded cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- 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