Sweet Potato and Black Bean Enchiladas

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 corn tortillas
• 2 cups enchilada sauce, divided
• 1 cup shredded cheese (cheddar or Monterey Jack), divided
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon olive oil
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Roast sweet potato in the oven until tender, about 20 minutes.
3. 3 In a skillet, heat oil and sauté onion and bell pepper until softened.
4. 4 Add black beans, cumin, and chili powder to the skillet; cook for 2 minutes.
5. 5 Mix roasted sweet potatoes into the bean mixture and season with salt and pepper.
6. 6 Warm tortillas, then spoon a bit of the filling onto each and roll up.
7. 7 Place rolled enchiladas seam-side down in a baking dish.
8. 8 Pour 1 1/2 cups enchilada sauce over the enchiladas and sprinkle with 3/4 cup cheese.
9. 9 Bake for 20 minutes, then top with remaining sauce and cheese.
10. 10 Broil for 1-2 minutes until cheese is bubbly.
11. 11 Garnish with cilantro before serving.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add crumbled cooked turkey or chicken for a non-vegetarian option.
• Use spinach or kale in place of some of the sweet potato for a green twist.

Substitutions

• If enchilada sauce isn't available, substitute with a mix of tomato sauce and taco seasoning.
• Use flour tortillas for a softer texture if corn tortillas are too sturdy for your liking.

Pairings

• Mexican rice
• Refried beans
• Fresh avocado salad

Nutrition

Tips

• For extra flavor, roast the diced sweet potatoes with a drizzle of olive oil and a pinch of salt.
• If you like it spicy, add a diced jalapeño to the filling.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of Mexican rice and a fresh avocado salad.
• Pair with a lime crema for a tangy kick.

FAQ