Black Bean Sweet Potato Enchiladas
Equipment
- Baking dish
- Skillet
- Baking sheet
- Mixing bowl
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups enchilada sauce, divided
- 8 small corn tortillas
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Toss the cubed sweet potatoes with the olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender.
- While the potatoes roast, heat a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the garlic and cumin and cook for 1 minute more.
- In a large bowl, combine the roasted sweet potatoes, onion mixture, and black beans. Mix gently and season with additional salt and pepper if needed.
- Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish. Warm the tortillas briefly so they are flexible.
- Spoon the filling into each tortilla, roll them up, and place them seam-side down in the baking dish. Pour the remaining cup of enchilada sauce over the top and sprinkle with the cheddar cheese.
- Bake for 20 minutes until the cheese is melted and the edges are lightly browned. Let the dish rest for 5 minutes before serving.
Notes
Assemble the enchiladas the night before and refrigerate them covered. Add 10 extra minutes to the bake time if starting from cold. Leftovers reheat best in a 350°F oven to keep the tortillas from becoming soggy.
Course: Main Course
Cuisine: Mexican
Equipment: Baking dish, Skillet, Baking sheet, Mixing bowl
Cuisine: Mexican
Equipment: Baking dish, Skillet, Baking sheet, Mixing bowl