Vegetarian Black Bean and Sweet Potato Enchiladas
Equipment
- Baking sheet
- Skillet
- 9x13 baking dish
- Mixing bowl
Ingredients
- 2 medium sweet potatoes, peeled and diced into ½-inch pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn tortillas
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for serving)
Instructions
- Preheat the oven to 400°F and lightly grease a 9x13 baking dish.
- Toss the diced sweet potatoes with the olive oil on a baking sheet and roast for 20 minutes until they are fork-tender.
- While the sweet potatoes roast, heat a skillet over medium heat and cook the onion for 3 minutes until it softens.
- Add the garlic, cumin, chili powder, and salt to the skillet and stir for 1 minute until fragrant.
- Remove the skillet from heat and stir in the roasted sweet potatoes and black beans until evenly mixed.
- Warm the tortillas briefly so they are flexible, then spoon about ⅓ cup of the filling into each tortilla, roll them, and place them seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese on top.
- Bake for 15 minutes until the cheese is melted and the edges are lightly browned.
- Remove from the oven and let the enchiladas rest for 5 minutes before serving with chopped cilantro.
Notes
Roast the sweet potatoes until they are soft but not mushy so the filling holds together when rolled. If the corn tortillas crack while filling, warm them a few seconds longer in a dry skillet. Leftovers reheat well in a 350°F oven for 10 minutes with a spoonful of extra sauce to keep them moist.
Course: Main Course
Cuisine: Mexican
Equipment: Baking sheet, Skillet, 9x13 baking dish, Mixing bowl
Cuisine: Mexican
Equipment: Baking sheet, Skillet, 9x13 baking dish, Mixing bowl