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Sweet Potato Black Bean Enchiladas
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • Baking dish
  • Oven

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 (15 oz) can black beans, drained and rinsed
  • 8 corn tortillas
  • 2 cups red enchilada sauce
  • 1 1/2 cups shredded cheddar cheese
  • Fresh cilantro and lime wedges, for serving

Instructions
 

  • Preheat the oven to 375 degrees F and lightly grease a 9x13 baking dish.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
  • Add the cubed sweet potatoes along with the cumin, chili powder, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes begin to soften.
  • Stir in the black beans and cook for another 2 minutes until everything is warmed through and well combined.
  • Warm the tortillas briefly to make them pliable. Spoon the sweet potato mixture evenly into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
  • Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese on top.
  • Bake for 20 minutes until the cheese is melted and the sauce is bubbling.
  • Remove from the oven and serve with fresh cilantro and lime wedges.

Notes

You can assemble the enchiladas earlier in the day and keep them covered in the fridge until ready to bake. If the sweet potato mixture seems dry while cooking, add a splash of water to the skillet to help it steam. Leftovers reheat well in a 350 degree oven so the tortillas stay soft rather than soggy.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, Baking dish, Oven