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Warm Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas
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Enjoy these vegetarian enchiladas filled with roasted sweet potato and black beans, covered in a flavorful sauce. They are perfect for a hearty and satisfying meatless meal.

Ingredients

Scale
  • 1 pound sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1/4 teaspoon black pepper
  • 8 (6 inch) corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized.
  4. In a bowl, mash about half of the roasted sweet potatoes.
  5. Add the remaining roasted sweet potatoes, black beans, cilantro, red onion, and pepper to the bowl. Mix well.
  6. Warm the tortillas slightly so they are pliable.
  7. Spoon the sweet potato and black bean mixture into the center of each tortilla.
  8. Roll up the tortillas and place them seam-side down in a baking dish.
  9. Pour the enchilada sauce over the rolled tortillas.
  10. Sprinkle the shredded cheese evenly over the top.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  12. Let them rest for a few minutes before serving.

Notes

  • For an extra kick, add a pinch of cayenne pepper to the sweet potato mixture.
  • You can use your favorite store-bought or homemade enchilada sauce.
  • Garnish with extra cilantro or a dollop of sour cream if desired.

Nutrition

Find it online: https://savorsensations.com/sweet-potato-black-bean-enchiladas/