Baked Sweet Potato and Black Bean Enchiladas
Equipment
- Baking dish
- Baking sheet
- Skillet
- Mixing bowl
Ingredients
- 2 large sweet potatoes, peeled and cut into ½-inch cubes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F and lightly grease a 9x13 baking dish.
- Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, chili powder, and salt. Spread them on a baking sheet and roast for 20 minutes until tender.
- While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
- In a mixing bowl, combine the roasted sweet potatoes, cooked onion and garlic, and black beans. Stir gently to mix.
- Warm the tortillas briefly so they do not crack. Spoon the filling into each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheddar cheese on top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let the dish rest for 5 minutes before serving.
Notes
For extra creaminess, mash a few sweet potato cubes into the filling before rolling. Leftovers reheat well in the oven at 350°F for 15 minutes with a splash of extra sauce to keep the tortillas from drying out. If you prefer less spice, use a mild enchilada sauce and reduce the chili powder by half.
Course: Main Course
Cuisine: Mexican
Equipment: Baking dish, Baking sheet, Skillet, Mixing bowl
Cuisine: Mexican
Equipment: Baking dish, Baking sheet, Skillet, Mixing bowl